How to Make Braised Ribbon Fish
To prepare the ingredients, slice the ginger and cut the shallots. Add half a teaspoon of salt, half a teaspoon of vinegar, ginger and 1 teaspoon of white wine, mix well and let marinate for 20 minutes.
Absorb the excess water with kitchen towel and cover the fish with starch.
Heat the oil in a saucepan until it reaches 60% hot, fry the fish until golden brown on both sides, then remove from the pan.
Add ginger, dry chili, green onion and stir fry the fish, some water, half a teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, half a teaspoon of vinegar, 1 teaspoon of sugar, 1 teaspoon of pepper, stir fry evenly, cook on medium-low heat until the soup is thick, add half a teaspoon of chicken essence to the pan.