1. Prepare seasonings, star anise, sliced ginger, and green onion. Mix the appropriate amount of steamed fish soy sauce, oyster sauce, tomato sauce, vinegar, and dark soy sauce into a small bowl of juice.
2. One tilapia, the weight is determined according to the size of the wok and the actual population. Generally, it is about 1 catty. You can consider 1~2 catties of fish. By the way, let the market staff handle it, so you don’t need to dig your gills or scrape yourself. Scale, go to work hard.
3. Wash the fish, evenly sprinkle salt and cooking wine on the surface of the fish, and then make five knives on both sides (a knife every two fingers, one and a half fingers long, lightly cut), preferably along the direction of the bone spurs , So that the shape of the fish will not be damaged when the fish is cooked. . . Then marinate quietly for 10 minutes.
4. Wait 15 minutes, the fishy smell is almost gone, dry the water of the fish body, prepare a wok or pan, pour an appropriate amount of oil, heat the oil to 50% hot (smoking), and grab the fish with your hands Put the tail into the pan and fry the two sides of the fish body, and the surface will be light golden yellow, it's OK!
5. Take your fish out and put it on the plate first.
6. Then put the prepared star anise, shallots, and garlic cloves into the wok and fry until fragrant. Then add hot water (the amount of water and the fish body is good, and be careful of the oil flying out when adding water) and appropriate amount of cooking wine , Pour the mixed juice into the bowl and mix well, finally put the fried fish into the pot and cook for 10-15 minutes. Remember to turn the fish once, so that both sides are evenly heated. Do not turn too many times, otherwise the fish will fall apart .
7. The last step is to put the cooked fish on a plate, add salt and sugar to the rest of the soup, mix the starch and cold water into a small bowl of juice, pour it into the soup to thicken it, turn the heat to thicken the soup The soup, pour the soup on the fish, sprinkle with chopped green onions, and you're done! Ha~ It's dinner!
Tips:1. Soy sauce and vinegar fish, it is not necessary to use tilapia to make, but tilapia is the most suitable, with more meat and less thorns.
2. When cooking fish, judge the maturity of the fish, you can use a toothpick to stick it down, if it can penetrate easily, it means it is cooked.
3. The purpose of slicing the fish with a knife is for the taste, not too much, too long, or too deep, otherwise the fish will burn when it is cooked.
4. Soy sauce vinegar fish, you should rarely hear of it in other places except Shanxi. This is a famous dish that is as delicious as the West Lake vinegar fish. Unfortunately, due to the geographical and cultural obstruction, this dish has been reduced to a century ago. legend. . .
