Home cooked tongue fish(jia chang shao she tou yu )

Home cooked tongue fish

Introduction:

"The tongue fish is a very common fish in Qingdao. Its name is very vivid. It is really similar to the tongue. The nutritional value of this fish is very high, and its meat is fresh and tender, so it is easy to be digested and absorbed by the human body. "

Production steps:

Step 1: prepare the required materials.

Step 2: coat the cleaned tongue fish with a thin layer of starch.

Step 3: add an appropriate amount of cooking oil into the pan, and when the oil is warm, add the tongue fish wrapped with starch (don't turn it over when frying the fish, be patient and wait until it is thoroughly fried).

Step 4: in the process of frying fish, cut the scallion into rolls, chop the pepper, chop the garlic, and shred the ginger.

Step 5: fry the fish until it turns yellow on both sides.

Step 6: add oil to the frying pan. When the oil is 70% hot, add the chopped green onion, ginger and garlic, and stir fry until fragrant.

Step 7: add soy sauce, soy sauce, sugar stir evenly.

Step 8: add appropriate amount of water, the water can not pass the fish.

Step 9: put in the fried fish, add the right amount of cooking wine and sugar.

Step 10: simmer until the soup is thick, put the fish on the plate, add parsley powder and chicken essence into the remaining soup, turn off the heat, stir well, and pour on the fish.

Materials required:

Tongue fish: one

Edible oil: right amount

Starch: right amount

Scallion: right amount

Ginger: moderate

Garlic: right amount

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Coriander: moderate

Red pepper: right amount

Note: 1. When frying fish, you must not turn it over at will, wait for one side to fry yellow, and then turn it over to fry the other side, otherwise the fish is easy to break. 2. When stewing fish, you don't need to add too much water. This kind of fish is tender and easy to cook.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Shao She Tou Yu