1. Four frozen groupers from Yonghui Supermarket were thawed naturally.
2. Cut the fish a few knives on one side, add cooking wine and salt and marinate for 1 hour
3. Accessories
4. Shred ginger, slice garlic, cut green onion into small pieces
5. Put a layer of peanut oil on the pan, heat it, add the fish, and fry for about 3 minutes on each side.
6. Fry until golden brown on both sides, out of the pan
7. After the good oil is poured out, add a little oil again in the pot, add ginger, garlic, tempeh, chop chili and stir fry until fragrant.
8. Add cooking wine, soy sauce, white sugar, add two or twos of water, cook the sauce, add the fried fish, green onions, cover and simmer on medium heat for about two minutes.
9. After opening the lid, collect the juice, add a little chicken essence, and serve on a plate.
Tips:Frying fish is the key. In order to keep the fish skin intact, two points must be paid attention to. One is to heat the pan and heat the oil before placing the fish. The second is to dry the fish body with oil-absorbing paper for frying. In this way, the fish will not stick to the pan.
