Chinese Food
Fried fish with garlic and wine
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A bowl of cornmeal porridge, a handful of cucumbers, a handful of shallots and a dish of farm sauce are served in the Northeast countryside. Man, let's have another two small sauces. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Clean the gills of the fish. Slice with a slanting knife.
Step2:Add a small amount of white wine, a small amount of thirteen spices, salt and marinate for 30 minutes. Peel the garlic and slice it. Cut the ginger into thin slices. A little onion.
Step3:Heat up the cast iron frying pan with oil. Fry the fish one by one. Add a little more oil.
Step4:One side fried and turned over. You don't have to turn it over and over. Just fry it and then turn it over. If you spill too much residue, it will not be clear.
Step5:Pan fry the garlic slices and ginger slices on both sides until golden. Add more oil to fry the garlic. The garlic in the oil is fragrant and well mixed with the fried fish.
Step6:It's out of the pot. Never put MSG and chicken powder. High temperature frying can produce carcinogens. My kitchen has no monosodium glutamate. It's only chicken essence. It's usually used for soup and vegetable dishes. Only seafood sauce or oyster sauce is used for dishes with fresh ingredients.
Cooking tips:There are skills in making delicious dishes.
