Cooking Steps

1. 

   Step1:I bought an eight Liang bream (I felt it was too small. If I caught this kind of bream when I was a kid, I would let it go free. Unfortunately, there are very few big bream with a weight of more than 24 Jin in my hometown on the market. In fact, if there is a bream in the Yangtze River, it's the best. It's estimated that the good things in my childhood are almost extinct) necessary ginger, onion and garli

2. 

   Step2:Pay attention to clean the abdominal cavity of the fish. Now the water body is polluted to different degrees, so there are black membranes in the abdominal cavity of the fish.

3. 

   Step3:Cut a flower knife on both sides of the fish - it's easy to tast

4. 

   Step4:Because the fish is small, there is no need to make a cross flower. It's OK to make a 3-Blade oblique slice - pay attention to the oblique cut of meat, not the straight cut.

5. 

   Step5:Spread some salt evenly on both sides of the fish, even in the abdominal cavity, to make a little taste in the early stage. I don't like the way of dipping flour, because it destroys the taste of fish skin.

6. 

   Step6:Put the prepared fish in the plate, add ginger, beat the flat garlic, dry pepper, and then add some green onions. Several colors look good.

7. 

   Step7:After the cooking, the oil will burn and smoke. Add the ingredients and stir up the fragrance. The fire should not be too big. The main thing is to stir up the fragrance

8. 

   Step8:When the green onion and garlic turn yellow, you can take out the ingredients for use. Red pepper should pay special attention not to fry black. That's not good-looking

9. 

   Step9:Use the rest of the oil to fry fish. The oil temperature is 6 minute

10. 

    Step10:It's just a little yellow on both sides, or it can be fried a little older.. Be careful when turning over the fish. If you break it, you will smash the po

11. 

    Step11:Then you can put a small bowl of water (there is no soup in the family) and start cooking - there is a lot of oil in the hotel, people even cook it all with oil, so the family will use its own way. Adding the most important yellow rice wine soy sauce after boiling is a step of deodorization, seasoning and dyeing.

12. 

    Step12:Put in the previous ingredients and cook together. Put a little salt in the soup. Consider the amount, because the soy sauce is also salty, and then add sauce, including the fish itself and the taste. Constantly pour the juice on the fish to ensure even heating. Add a tablespoon of bean paste, which I like very much. In my hometown, I use the homemade chili paste.

13. 

    Step13:After a short time, the fish will be cooked, and the shape will be easily damaged after a long time. Add some sugar and chicken powder to taste

14. 

    Step14:Now we've got the fish on the plate and sprinkled with Scallion leaves

15. 

    Step15:

16. 

    Step16: