Pan Fish

Pan Fish

1. Wash the fish, remove the gills, remove the black film on the abdomen, fill the large fish into 2 pieces; put pepper, ginger, white wine, salt for pickling

2. Put a knuckle-high oil in the pan (cannot be used up)

3. When the oil is 70% hot, put the fish skin down, half-fry and half-fry until the skin turns yellow

4. Flip and fry until both sides turn yellow, remove the oil control and set aside

5. Put a little oil in the wok, add shredded ginger, chopped green onion, dried chili and stir fry

6. Add salt, light soy sauce, tempeh hot sauce in turn

7. Add steamed fish soy sauce

8. Add balsamic vinegar (the smell of vinegar, but no sour taste after frying)

9. Add a bowl of water

10. Bring to a boil, cook for two or three minutes to taste

11. Pour out the oil from the pan, and cover the bottom of the pan with shredded onion and a little green pepper ring

12. Spread the fried fish on the bottom of the pan and heat it to smell the onion

13. Pour the boiling sauce and sprinkle with green pepper rings

14. Sprinkle the tomato chunks on high heat until the juice is thick and serve. Serve the whole pot on the table