It’s been a busy year – fried fish

Overview

It’s the New Year again, and I’ve been busy these past few days. I just fried a bowl of noodle fish yesterday, and I’m going to fry another fish today. The New Year is a happy thing, but I’m so tired. But when I think of a big family gathering together to eat New Year’s Eve dinner, I’m tired but also happy

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• festival customs
• new year’s eve dinner
• cooking wine
• frozen fish
• ginger
• orange peel
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Take out the frozen fish and defrost it at room temperature

   

2. 2 Start slicing when the fish is easy to cut, and don't wait until it is completely thawed before cutting into shape.

   

3. 3 After cutting the fish fillets, take out the intestines and stomach from the stomach and clean them.

   

4. 4 Pour in the cooking wine and remove the fishy smell

   

5. 5 Prepare the seasonings, slice the ginger, and peel the orange peel.

   

6. 6 Add water to the pot, just enough to cover the fish, and add all the seasonings.

   

7. 7 Add an appropriate amount of salt, depending on your taste.

   

8. 8 When the fire comes to a boil, pour in the soy sauce.

   

9. 9 Added 5 teaspoons of sugar

   

10. 10 Add a small spoonful of MSG, then pour an appropriate amount of cooking wine and bring to a boil.

    

11. 11 Pour the cooked soup into the basin and set aside.

    

12. 12 Heat oil in the pot until it is 80% hot, add Shangba fish fillets and fry.

    

13. 13 Fry until golden brown, take out and pour into the soup, soak for 24 hours to absorb the flavor and serve.