Tilapia with soy sauce and vinegar

Overview

I want to eat fish, really. . .

Tags

• private kitchen
• aged vinegar
• cooking wine
• old soy sauce
• oyster sauce
• salt
• scallions
• soy sauce
• star anise
• tilapia
• wet starch
• white sugar
• chopped green onion
• garlic
• ginger slices
• ketchup

Ingredients

Steps

1. 1 Prepare seasonings, star anise, ginger slices, and green onions. Mix appropriate amount of steamed fish soy sauce, oyster sauce, tomato sauce, aged vinegar and dark soy sauce into half a bowl of sauce.

   

2. 2 The weight of a piece of tilapia depends on the size of the wok and the actual population. Generally, it is about 1 jin. You can consider a fish of 1 to 2 jins, and let the market staff handle it. You don't have to do the work of picking out the gills, scraping the scales, and removing the gall.

   

3. 3 Wash the fish, sprinkle salt and cooking wine evenly on the surface of the fish, and then make five cuts on both sides (one cut every two fingers, one and a half finger lengths is enough, cut gently), it is best to cut along the direction of the bone spurs, so that the shape of the fish will not be damaged when cooking. . . Then marinate quietly for 10 minutes.

   

4. 4 Wait for 15 minutes. The fishy smell is almost gone. Dry the water on the fish body. Prepare a wok or frying pan. Pour in an appropriate amount of oil. Heat the oil until it is 50% hot (smoking soon). Grab the tail of the fish with your hands and put it into the pan to fry both sides of the fish body. Once the surface turns light golden, it's OK!

   

5. 5 Remove your fish first and place on a plate.

   

6. 6 Then put the prepared star anise, scallions and garlic cloves into the wok and stir-fry until fragrant, then add hot water (the amount of water that is flush with the fish body is good, be careful of the oil that flies out when adding water) and an appropriate amount of cooking wine. Pour in the mixed bowl juice and mix well. Finally, put the fried fish into the pot and cook for 10-15 minutes. Remember to turn the fish once so that both sides are evenly heated. Do not turn too many times, otherwise the fish will fall apart.

   

7. 7 The last step is to put the cooked fish on a plate, add appropriate amount of salt and sugar to the remaining soup, mix the starch and cold water into a small bowl of juice, pour it into the soup to thicken it, turn up the heat and turn the soup into a thick soup, pour the soup over the fish, sprinkle with chopped green onion, and you're done! Ha~ It’s time to eat!