Tempeh Fish (crucian Carp)

Tempeh Fish (crucian Carp)

1. Cut off the tail of the fish first, then slice the fish off, and change the knife on both sides to prevent the fish from being rolled up during frying.

2. The tail is also modified with knives on both sides, the tail is cut off directly, and the bones inside are still there.

3. 50g black tempeh, onion, garlic, ginger, cut and set aside

4. 100g white wine and 50g white vinegar

5. Soy sauce with some sugar and white pepper

6. Put the fish when the oil temperature is 40-50%, and when the oil temperature is 160 degrees, change the heat to low

7. The fish is deep-fried until the shape is set, take it out, soak in white wine and white vinegar sauce, soak for a few seconds, and then continue to fry

8. Fry until the fish is dry

9. Soak the fish in the soy sauce for half an hour

10. Leave some oil in the pot, sauté the onion, ginger, garlic and fragrant

11. Stir fry a few times with black douchi, don’t fry, the black douchi will be bitter

12. Then spread the fish tail on the bottom of the bowl, pour a spoonful of tempeh, a spoonful of soy sauce, and so on.

13. Finally, steam them together for two hours, and steam the fish bones thoroughly.

Tips:

1. The fish must be wiped dry before frying, because it is fried without the paste, so be careful
2. The last steaming is to steam the fish bones, this step is best to have a pressure cooker, the pressure cooker is OK for 50 minutes
3. In the soy sauce step, you can taste it. It is normally salty, not very salty, because the tempeh is also very salty. I wish everyone a good appetite.