Grilled Antarctic fish with green onions
Overview
Since the last time we dry-fried Antarctic fish, the whole family has been talking about how delicious the fish is. I was afraid that the supermarket would not buy it that day, so I bought several kilograms and put it in the freezer. My family said that it was easy to eat, and there was only one big thorn in the middle. There was no need to bother picking out the small thorns, and there was no need to worry about the thorn getting stuck in the throat. However, the size of the fish was a bit small, and it seemed that it was only suitable for frying, grilling, and deep-frying. This time I want to try braised in braised fish to see how it works. The fish is too tender and a bit brittle, but the taste is still very delicious. It is a healthy food suitable for modern people
Tags
Ingredients
Steps
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After purchasing Antarctic fish, remove the head, gills, and internal organs and rinse them thoroughly.
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Put oil in the pan, heat it over medium-high heat, put the fish into the pan one by one, turn it over when one side is golden, take it out of the pan after both sides are golden and drain the oil
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Green onions cut into sections
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Ginger minced
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Heat the pot, pour oil, add onion and ginger and fry until fragrant
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Put the Antarctic fish, add Sichuan peppercorns, cooking wine, light soy sauce, salt and appropriate amount of water, bring to a boil over high heat, then simmer over low heat.
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When the soup is almost simmered, pour in vinegar and cook for a while and then take it out of the pot
