|2-3 tablespoons light soy sauce, 1 tablespoon dark soy sauce|
|1 strip (1 pound and 1 tael)|
How to Make Braised Jinchang Fish
Remove the scales from the fish (skin reserved), clean the stomach, wash, cut into small squares (note: do not completely cut off the place, or fried fish is easy to lose skin incomplete) with a little salt evenly coated on both sides, marinate for 15 minutes, use kitchen paper to absorb the stomach and surface of the water clean, and then coated with cornstarch on both sides.
Pour in the oil and fry the fish on both sides until golden brown (fish). There is a curve, it is best to take a spatula and press everywhere, so that the whole fish skin is fried, this step is very important, directly affect the taste of the final fish skin)
Prepare green onions, ginger, garlic, dried chili ️, small green onion green parts shredded final plate garnish for later.
Potatoes cut into strips, you can also use eggplant, I prefer potatoes
Put a little oil, high heat, onion, ginger, garlic and dried chili pepper into stir fry aromatic, put in a bowl of water, then put in 2-3 spoon light soy sauce, 1 spoon old soy sauce, 1 spoon sugar, 1-2 spoon cooking wine (small porcelain spoon) wait for the soup to boil, add the fish and potatoes, fish soaked in the soup half on it, turn down the heat, cover the pot with a lid fish front stew.
Once out of the pan, the sauce is poured over the fish and then the little shredded shallots are garnished, and the delicious braised goldfish It’s done.