Savory Mango Fish Sauce (different Way of Eating, More Distinctive Taste)
1.
Wash the sausage and slice;
2.
Wash the mango, cut into large pieces, and marinate with a little cooking wine for 30 minutes;
3.
Wash all the spices, peel off the skin of the garlic, and cut in half without crushing;
4.
Prepare sour plum and bean paste;
5.
Heat the pan, put a little oil, put the mango fish in the pan, fry the fish on both sides until the skin is slightly charred, and cook the rice wine;
6.
Serve the fried mango fish for later use;
7.
Heat the wok, add the sausages, fry until the oil comes out, pour in all the spices, and fry the aroma;
8.
Pour in sour plum and bean paste and stir fry for a fragrant flavor.
9.
Pour in the fried mango cubes and stir-fry gently; (this step must be light, otherwise it will become a pureed fish!)
10.
Pour in the light soy sauce and sugar in turn, stir-fry evenly, boil the flavor, add salt, and mix well;
11.
Transfer the mango fish into the sand bag, cover it, and cook for about 3 minutes until it comes to a boil;
12.
Pour in a little water starch, thicken, sprinkle with chopped coriander and chopped shallots, turn off the heat, and start eating!