Shortbread Fire-cooked Fish

Name: Shortbread Fire-cooked Fish
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 bowl Fire roasted fish; Some Peanut oil; Some salt; Some chili; Some ginger

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Fire roasted fish is not uncommon in the countryside, and every family can do it. The small tender fish, because Chairman Mao likes it, has become a household name and famous all over the world. The half-dry and half-moist fire-roasted fish combines the freshness of live fish, the refreshing taste of dried fish, and the taste of salted fish. You will fall in love with it if you eat it.

Ingredients

1 bowl Fire Roasted Fish
Some Peanut Oil
Some Salt
Some Chili
Some Ginger

Shortbread Fire-cooked Fish

1. Broken the tender fish, squeeze the viscera, wash, drain the excess water, and cut the ingredients

2. Hot oil pan

3. Place the processed tender fish in the pot carefully

4. Bake slowly over low heat

5. Sheng out

6. In another oil pan, fry the chili and ginger until fragrant, pour the fish in and stir fry slightly

7. Pour in the right amount of water and add the right amount of chopped green onion

8. Boil until the juice is collected, sprinkle in an appropriate amount of salt, and mix well to get out of the pot

9. Eat it while it's hot

Tips:
1. The roasting process of tender fish is a bit long, so it must be low fire to avoid burning;
2. The baked fish can be kept in the refrigerator for several days. If you want to keep it for a longer period of time, it must be baked and dried.