Home style tilapia(jia chang wa kuai yu )

Home style tilapia

Introduction:

"Tilapia is a very homely way to cook fish. The fish is fresh, fragrant and slightly spicy. It's a delicious and appetizing dish. There will be different ways of burning in different places, which is a very common practice here. "

Production steps:

Step 1: wash the silver carp and cut it into pieces. Add 20 grams of cooking wine, 5 grams of sugar, 10 grams of soy sauce, 20 grams of oyster sauce, and appropriate amount of onion and ginger to marinate for 1-2 hours.

Step 2: prepare the seasoning.

Step 3: go to a plate, put in the right amount of starch, and then put in the fish block.

Step 4: heat up the oil in a pan and fry the fish until it is cooked.

Step 5: fry the golden fish.

Step 6: put it on the oil absorption paper to absorb the oil and set aside.

Step 7: stir fry shallot, ginger, garlic and pepper with oil.

Step 8: add a spoonful of soy sauce.

Step 9: stir fry the fragrance and add appropriate amount of water.

Step 10: add cooking wine.

Step 11: join the veteran.

Step 12: add fresh soy sauce in.

Step 13: add vinegar.

Step 14: add sugar.

Step 15: Boil the soup over high heat for 5 minutes to make it fragrant.

Step 16: then put in the fried fish.

Step 17: add the lid and heat for 15 minutes.

Step 18: quickly dry the soup and add the garlic sprouts.

Step 19: pour in a little sesame oil and turn off the fire.

Materials required:

Silver carp body: one tail

Scallion: right amount

Ginger: right amount

Cooking wine: 40g

Sugar: 15g

Oyster sauce: 20g

Old style: 10 grams

Soy sauce: 20g

Vinegar: 5g

Garlic: 8

Dried pepper: 5

Starch: right amount

Garlic sprouts: 2

Sesame oil: appropriate amount

Soy sauce: 15g

Salt: right amount

Note: the seasoning of pickled fish is no longer needed, but should be poured out. When the fish is finally cooked until the soup is almost dry, stir fry it with a spatula, because it is wrapped with starch. At the end of the cooking, the soup will become thick. Turn it frequently to avoid pasting the bottom.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Chang Wa Kuai Yu