Strong braised fish
Overview
The plate is a bit small, the fish is a bit big, and the presentation is a bit off
Tags
Ingredients
Steps
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After washing the fish you bought at the market or supermarket, cross-score the fish on both sides without cutting it (don’t mention that the fish in the picture at the back looks different) and then put it in a frame to drain
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Pour cornstarch into a large plate and coat both sides of the drained fish evenly with cornstarch. Use a wok or oil pan with a certain depth and pour 300g of oil (turn the oil around in the pan so that all sides are covered with oil so that it will not stick to the pan when you put it in). Heat the fish over high heat until it is about to smoke. Then add the fish to medium heat and fry slowly
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After frying one side for about three minutes, you can flip and fry the other side. Fry both sides until golden brown. If there is a mesh sieve, drain the oil. If not, pour some of the oil into a bowl. Then use a spatula to shovel the fish on the side of the pot. Tilt the pot at a 30-degree angle on the gas stove. Then put the fish on a dry plate without moisture and set aside.
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Pour about 50ml of oil. When the oil is hot, add the ginger, onion and garlic and saute until fragrant. Add the bean paste and saute for a few more times until fragrant. Turn to medium heat, add salted plums and flatten them with a shovel, add light soy sauce and a bowl of white sugar under water. After boiling, put the fish down and simmer (if you can turn the fish over, simmer for one minute and then turn over to the other side and continue to simmer. If you can't turn the fish over, tilt the pot 15 degrees and use a spatula to pour the juice on the fish.) The water is almost dry and you can put it in the pot when it is almost oily. ps: The best result is that the skin still has a crispy texture
