River Fish
1.
Prepare the raw materials, clean up the grass carp (the black film in the belly of the fish must be cleaned)
2.
Put a knife on the fish every about 1 cm diagonally to make it easier to taste.
3.
Put shredded ginger, a tablespoon of cooking wine, pepper, and salt on the fish. Spread well and marinate for 30 minutes
4.
Chop the wild pepper and millet pepper, part of the ginger into shreds, part of the minced, part of the ginger, part of the onion, part of the onion into small cubes, and set aside
5.
Spread the shredded onion on the plate for the fish, set aside
6.
Put an appropriate amount of water (more water) in the pot, add sliced ginger, scallions, 2 tablespoons of cooking wine, and bring to a boil
7.
Add the delicious fish and cook for about 4 minutes, until the fish is just cooked, you can remove it
8.
Put the cooked fish on the plate with onions in step 5
9.
Put the oil in a separate pot, add millet pepper, wild mountain pepper, chopped pepper, and minced ginger, stir fry for a spicy taste
10.
Add the chopped onion and stir well
11.
Add salt, sugar, chicken essence
12.
Add steamed fish soy sauce and broth
13.
Stir-fry and bring to a boil for the sauce
14.
Pour the fried sauce on the fish
15.
Add chives and coriander to the fish, heat a tablespoon of oil, and pour it on to create a fragrance
Tips:
1. Don't choose too big fish, I usually use about 1 catty and a half of fish. If the fish is too big, the boiling time will be longer to be fully cooked, which will affect the delicate taste;
2. When cooking the fish, you must first boil the water before putting the fish, master the fire, and remove the fish when it is just cooked;
3. Cooking the fish and making the sauce can be done at the same time, so that the sauce is almost just out of the pot when the fish is cooked.
