1. Cut the fish into pieces, salt with pepper, and marinate for ten minutes.
2. If you like the thick noodles on the fish, make the batter thicker. If you like the fish, the batter is more fragrant and thinner.
3. For frying in oil pan, the oil temperature should be slightly higher, so it is not easy to de-baste. The old ones are also delicious, they tend to fall off when they are tender and braised in soy sauce.
4. Tow fish with ginger and green onion sauce.
5. Stir-fry the sauce on a low fire until the sauce and oil are fused. Stir-fry for a while. Continue to low heat, fry ginger slices and green onions, and a teaspoon of five-spice powder.
6. Pour in the fish pieces and stir fry evenly.
7. Half a tablespoon each of light soy sauce and dark soy sauce, a piece of rock sugar (three or four small pieces), a teaspoon of salt, and a bowl of water, just enough to submerge the fish pieces.
8. Bring to a boil, simmer for about ten minutes on low heat to collect the juice, and put some MSG sesame oil and chives out of the pot.
9. If you can't eat a fish at a time, you can put it in a sealed bag alive in a box, and leave it for three to five days.
Tips:You can add eggs and baking powder to the batter of fried fish according to your preference, but I like the original flavor. Put nothing. (I especially like the noodles above, so the blend is thick)
Choose the sauce you like. I like Fulinmen black bean sauce and a sauce called Xiaokang beef sauce. I brought it from my hometown and haven't seen it here in Shanghai. delicious
A wordy sentence: The color of soy sauce is lighter than braised. Don't put too much soy sauce. It is better for the color to be bright and golden.
