Fried sunfish(jian shao tai yang yu )

Fried sunfish

Introduction:

"I'm afraid of fishy smell. I don't often order fish when I go out to eat, so I'm afraid I can't eat it. But fish is nutritious. You can't stop eating it just because it's fishy, so you should learn how to do it. "Sunfish is rich and fresh, and it doesn't take a lot of time to cook."

Production steps:

Step 1: raw materials: wash the sunfish. When you buy it, let the store remove the scales and internal organs. Put two pieces of ginger into each fish

Step 2: raw materials: ginger slices, scallion cut section (I accidentally cut into flowers)

Step 3: raw material: green cut flowers

Step 4: raw materials: mix salt, soy sauce, sugar and water into a bowl

Step 5: high fire, add oil, heat oil, add scallion and ginger, stir until fragrant

Step 6: saute ginger and scallion, put fish in the pot and fry until golden on both sides. If you are not familiar with it, turn it over from time to time

Step 7: after frying, pour in the bowl of water, bring to a boil, turn to low heat, cover and simmer for a few minutes

Step 8: when the juice is almost collected, sprinkle the scallions in and turn them over a little to get out of the pot. Don't collect the juice too dry here. I think it's better to leave some juice for taste and color

Step 9: get out of the pot! The delicious fish is finished.

Materials required:

Sunfish: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Note: 1. Because of personal reasons, I didn't put cooking wine. Cooking fish with cooking wine can make it fresh. 2. Put 2 pieces of ginger into the belly of fish to remove fishy smell better

Production difficulty: unknown

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jian Shao Tai Yang Yu