Mom passed me, I passed everyone~~ It’s not good to sell, but the taste is amazing~
The barracuda is cleaned, drained, and a few knives are placed on the sickle board, and some starch is applied.
Heat up the oil in the pan and fry the fish on both sides of the pan, then pick up. Be careful to keep the fish shape.
Take a bowl of seasoning, the approximate ratio is: three spoonfuls of vinegar, two spoonfuls of soy sauce, one spoonful of soy sauce, the focus is to put the old dry mommy hot sauce, a spoonful or two spoons, must be Laoganma's old godmother and It is the cardamom of cardamom.
Heat the oil in a pot, sauté the pepper, onion, ginger and garlic, then pour the fish, then sprinkle the seasoning in the third step, then pour the cooking wine and hot water, and the fish will be flush.
After the fire is boiled, turn to a small fire and cover the lid for ten minutes. At this time, the fish can be turned over. If you like tofu, you can put it in at this time.
Cook for another 10 minutes to open the fire and collect the juice. Leave some juice to eat with rice.