1. Marinate the fish knife with salt and cooking wine for 20 minutes
2. Heat the oil and fry the fish
3. Golden fish on both sides.
4. Add ginger, garlic slices, minced chili, tempeh in the leftover oil in the pot, and stir fry until fragrant
5. Add a large bowl of boiling water
6. Put the fish in
7. Cover, cook for 5 minutes, turn the fish over in the middle
8. Add chives and chicken essence
9. Thicken the juice
10. From pot to pot
Tips:Put more tempeh so that it has a different flavor;
The fish has been marinated with salt, and the tempeh is relatively salty. Generally, there is no need to add salt. You can also taste the salt when you start the pot.
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