Garlic fish(suan xiang shui yu )

Garlic fish

Introduction:

"Today's food has many ingredients. According to the name of Wenzhou, it's commonly known as water fish, scientific name is water dragon fish. In Jinhua area, many people call it tofu fish. Ha ha, it's really a variety. I have nothing to do, Pu looked up on the Internet, the original scientific name should be called dragon head fish. This kind of food can be used for stewing in soy sauce, salt and pepper, and cooking soup. And what I love most is braised in brown sauce. After braised in brown sauce, the fish bones will easily fall off as soon as you suck its meat. With rice is the best, of course, sometimes I also take it to cook vermicelli, its delicious degree is really difficult to describe out, in short, a little simple is "fresh". I hope you love it today.

Production steps:

Step 1: prepare fish, garlic and shredded ginger.

Step 2: add oil to the hot pan, turn the oil to low heat and add shredded ginger.

Step 3: fry over low heat until ginger is fragrant.

Step 4: wash and cut the fish well and put it in the pot.

Step 5: don't turn the pot over, shake the pot slowly and cook until fragrant.

Step 6: add appropriate amount of fine salt to taste.

Step 7: add appropriate amount of soy sauce to improve color.

Step 8: open the lid and cook until the fish is well done.

Step 9: turn down the heat and cook the garlic until fragrant.

Step 10: turn off the heat and add proper amount of chicken essence.

Materials required:

Piranha: 700g

Garlic: right amount

Ginger: right amount

Soy sauce: right amount

Fine salt: right amount

Chicken essence: appropriate amount

Note: the meat of the fish is very tender. Don't stir fry it with a spatula. Just shake the pan slightly.

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Xiang Shui Yu