Shingle Fish with Sauce
1.
Prepare a grass carp.
2.
Headless, tailless, and boneless.
3.
Diagonal blade fish, slice out thin slices, slice out fish skin. Put the fish skins, heads, tails, bones, and skins away in the refrigerator.
4.
Wash the sliced fish fillets in clean water, and put the fish fillets (shaped like tiles) in a small basin. Add cooking wine, salt, pepper, star anise, cloves and bay leaves, marinate for half an hour
5.
After the shingled fish is marinated, put a spoonful of dried starch in the basin, add water and mix evenly.
6.
Pour in the cooking oil from the pot and bring to a boil.
7.
80% of the oil is opened into the tile fish for frying.
8.
The ingredients are ready: the sliced fish is fried and served on the plate, the soaked yuba is cut into sections, the fungus is washed and placed on the plate, the green onion is minced and the garlic is slapped and chopped, and the millet pepper is cut into circles.
9.
The oil flows from the bottom of the pot to a boil.
10.
Saute the chopped green onion, ginger and millet pepper.
11.
Add yuba and fungus, add salt, five-spice powder, homemade MSG, soy sauce, oyster sauce and vinegar, and add water starch.
12.
Stir fry to collect juice.
13.
Pour it on the tile fish and you're done.
Buy on JD
Buy on Amazon
