Wash the fish and dry the skin moisture. Cut a few knives on both sides and spread a little salt for about 15 minutes.
Preparation: Cut ginger, garlic, onion, pepper 5~8, dried chili or fresh pepper, and prepare a few ginger pieces or small pieces of ginger.
Juice: cooking wine, soy sauce, sugar, vinegar, a little salt in the bowl, add some boiling water to make a juice, or add a little fuel
First wipe the whole pot with ginger, put the pot hot and put the oil, then put a few pieces of ginger or half of ginger in the oil and fry the ginger to a yellow brown with a small fire. Then remove the dried ginger and throw it away.fish machine
Then put the fish into the oil of the fried ginger, use the medium heat to manually fry the two sides evenly, then put the prepared ginger, garlic, scallion, pepper, dried chili into the oil and fry the scent, then turn the fire from the surrounding Pour the juice from the third step and mix it evenly. Add half a bowl of water in the pan and cook over medium heat for a while. It is best to manually let the fish be heated evenly.
Finally, after the soup is concentrated, turn to a small fire, remove the fish and put it into the dish, put the fresh peppers and shallots on the fish, and pour the boiling juice in the pot on the fish body ok (if you don't like peppers and Scallions are too strong to start the fish first, stir the peppers and shallots in the juice and pour them on the fish)Sardine canning production line