Super tempting, irresistibly delicious side dish [Sauced Pencil Fish]

Overview

Today I bought chilled fish, which costs 15 yuan per pound. If you can buy it fresh, just eat it the way Teochew people do, boil it in plain water and dip it in mustard. The seeds inside are so fresh and tender that it melts in your mouth! Penguin fish, I think it is the squid when I was young. Some say it is cuttlefish, right? Please correct me, classmates from the seaside. Since it belongs to the squid family, the cooking method should be similar. It can be stir-fried or cold. Personally, I think it tastes fatter and more delicious than squid. After all, we are in our youth and the years are green. Because I bought it frozen, I ordered a heavy-flavored soy sauce. There was a snow-white, opaque and relatively soft gel inside the pen tube. It was fragrant and glutinous, and extremely delicious. The fragrant sauce was especially delicious with rice. I bought a little less. After a few chopsticks, there was not much left. I will buy more later and have a good time.

Tags

• hot dishes
• clear water
• cooking wine
• ginger
• haitian soybean paste
• hot pepper
• millet spicy
• oyster sauce
• scallions
• pen tube fish
• salt

Ingredients

Steps

1. 1 A group photo of all materials.

   

2. 2 Cut green onions, hot peppers, and millet diagonally into horseshoe shapes, and cut ginger into shreds.

   

3. 3 Put cold water into the pot, bring it to a boil, throw a few slices of ginger into it, and then pour in the fish.

   

4. 4 Blanch for a while and take out. (Do not leave it for too long, as it will affect the smooth and tender taste)

   

5. 5 Pour oil into the pot. When it is 40% hot, add onion and ginger and stir-fry over low heat until fragrant.

   

6. 6 Add two tablespoons of soybean paste.

   

7. 7 A spoonful of oyster sauce.

   

8. 8 Still stir-frying over low heat, the aroma of the bean paste comes out!

   

9. 9 Cook in two spoons of cooking wine.

   

10. 10 Pour in half a bowl of water, a spoonful of light soy sauce, and half a spoonful of salt, and add the previously blanched fish.

    

11. 11 Bring to a boil, being careful not to dry it out. I like to bring more soup so that it can be eaten later.

    

12. 12 Add hot pepper.

    

13. 13 When the peppers are broken, turn off the heat.

    

14. 14 Plate and serve.