1. The meat is tight and salty and has a beautiful aroma.
2. The ingredients are ready.
3. The fish was marinated in advance for the whole morning, washed clean and dried with kitchen paper.
4. Stir fragrant ginger with cold oil in a hot pot.
5. Sprinkle a little salt in the oil and add the fish pieces to deep fry.
6. Fry until golden brown, turn it over, and fry until golden brown on both sides.
7. Sheng out and set aside.
8. Put the tempeh in a low-oil pot and stir until fragrant.
9. Add chili powder, shredded ginger, light soy sauce, dark soy sauce, balsamic vinegar and green onion to the fish cubes. Steam for 20 minutes in a discharge pressure cooker.
10. Fresh and delicious.
Tips:1. The pieces of fish are marinated for four hours in advance and can be marinated the night before.
2. Heat the pan with cold oil, add shredded ginger and a little salt so that the fish pieces and skins are completely non-stick pan.
3. The fish pieces have been marinated in advance, and the light soy sauce and dark soy sauce are all salted, so there is no need to put salt π
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