Sweet and sour grilled skin fish -- golden ratio sauce makes delicious
Introduction:
Production steps:
Step 1: prepare the skipjack fish, wash and wipe dry.
Step 2: cut each side three times to make it tasty.
Step 3: spread some salt and pepper on both sides.
Step 4: let it stand for 15 minutes.
Step 5: put oil in the pot, add 2 pieces of ginger.
Step 6: ginger color yellow, put into the skin fish. Fry slowly over low heat until golden on both sides.
Step 7: Mix 2 tbsp sugar, 2 tbsp vinegar, 2 tbsp soy sauce, half tbsp soy sauce, 2 tbsp cooking wine, right amount of pepper, and add a little water to make juice.
Step 8: pour in the sauce and put in two dried chili peppers.
Step 9: bring to a boil over high heat, reduce the heat and cover for 5-10 minutes.
Step 10: turn over and keep it dry for another 5 minutes. Collect the juice and put the scallions in the fire.
Materials required:
Grilled fish: 2
Ginger: 2 tablets
Dry red pepper: 2
Sugar: 2 teaspoons
Vinegar: 2 teaspoons
Raw soy sauce: 1 teaspoon
Old style: half a spoonful
Cooking wine: 2 teaspoons
Pepper: right amount
Salt: right amount
Chives: right amount
Precautions: 1. Marinate the fish in advance to remove the fishy smell. 2. When frying fish, wipe the water on the fish in advance to avoid breaking the fish.
Production difficulty: ordinary
Technology: decocting
Production time: half an hour
Taste: sweet and sour
Chinese PinYin : Tang Cu Ba Pi Yu Huang Jin Bi Li De Liao Zhi Zuo Chu Xian Xiang Mei Wei
Sweet and sour grilled skin fish -- golden ratio sauce makes delicious
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