Dry roasted fish

Overview

This method is suitable for dry-roasting most fish. This time I used hairtail

Prepare some cleaned hairtail and some pork belly for later use
Onion and ginger cooking wine squeeze out onion and ginger juice
Cut both sides of the hairtail fish with a knife, then add some salt, pepper, onion and ginger juice, marinate for 15 minutes
After marinating the hairtail, apply a thin layer of water starch on it, then heat the oil in a pan until it is 40% hot and fry the hairtail until golden brown and dry, then take it out
Fried hairtail for later use
Chop onion, ginger, garlic, pork belly into cubes
Pour the base oil into the pot, add one and a half tablespoons of bean paste, add two tablespoons of cooking wine, and stir-fry the red oil of the bean paste over low heat
Then add onion, ginger, garlic and diced pork belly and slowly stir-fry until fragrant
Then add the hairtail and add an appropriate amount of water, just enough to cover the hairtail. Add half a spoon of light soy sauce, three spoons of fermented glutinous rice juice, a spoon of chicken powder, and 2 spoons of sugar. Bring to a boil over high heat, then simmer over low heat for 10 minutes
Then turn on high heat to collect the juice. The juice is considered ready when only the red oil and no water are left in the juice, as shown in the picture. Finally, cook a spoonful of balsamic vinegar along the side of the pan, stir it over a few times, sprinkle in green garlic, and add a few drops of sesame oil.
Finished product pictures