"Nourishes yin and moisturizes the lungs in autumn" Tiger Squid

Overview

The fish has been growing weeds for a long time, but due to time issues, it has never been possible. Today, we finally have some time to pull the weeds. Work begins~~~

Tags

• hot dishes
• home cooking
• big bowl of fish
• cooking wine
• garlic
• green chili
• onions
• oyster sauce
• starch
• steamed buns
• white sugar
• ginger
• pepper
• red pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 The main ingredient is 700 grams of fresh grass carp, scaled and cut into small pieces.

   

2. 2 Add a spoonful of cooking wine, a little salt, a little pepper and a spoonful of starch and marinate.

   

3. 3 Cut a steamed bun into strips, wash and cut the green and red peppers, and prepare an appropriate amount of ginger, onion, and garlic.

   

4. 4 Add enough oil to the pan and fry the fish until golden brown.

   

5. 5 Serve the fried fish. (I forgot to add the starch, but fortunately the fish was not fried to death)

   

6. 6 Fry the steamed buns in the fish frying oil in the pan until golden brown.

   

7. 7 The fried steamed buns are served on a plate.

   

8. 8 Add appropriate amount of oil and sauté ginger, onion, garlic and chili until fragrant.

   

9. 9 Add the fish pieces and stir-fry carefully.

   

10. 10 Add oyster sauce, soy sauce and appropriate amount of salt in turn and stir-fry carefully. (The amount of seasoning can be increased or decreased according to your own taste)

    

11. 11 Add a small spoonful of sugar and stir well.

    

12. 12 Finally add about half a bowl of water.

    

13. 13 Cover tightly, simmer the fish until the soup thickens and turn off the heat.

    

14. 14 The finished product is ready to serve.