|1 small scallion|
|A little or none|
light soy sauce
How to Make Braised Ribbon Fish
Cut the fish into sections, marinate with a little wine for 15 minutes, or not marinate, if you are afraid of the skin off the fried fish, you can wipe dry the water on the fish, a thin rub of cornstarch, but the package will affect the taste of the fish.
Onion, garlic, ginger slices cut into a bowl, and then 2-3 spoons of soy sauce, sugar 1 spoon, a little salt ready.
Low heat, more oil, fry the fish on both sides until fragrant and golden brown, remove from the heat, a little oil left over from frying is more suitable.
Add the fish, spray with rice vinegar, cover immediately and let it sizzle for a minute. Pour the sauce in a small bowl over the fish and add a little water (about 1/2 bowl should not be too much to drown the fish, but not too little, save the broth). (Point last good mix rice is delicious) Cover, low heat, stew fish, the process of looking at the amount of fish stock, taste the soup flavor adjustment, with Turn the spatula a few times to avoid the saucepan, and finally the soup can be enough to dip fish and rice can be, when the smell of the house full of sweet and sour aroma. And that’s a success.
When you finish cooking the delicious braised ribbon fish, please remember to serve it with rice and fish soup. The fish soup mixed with rice is perfect.