When I wanted to eat garlic and fish, I could only go to the restaurant to eat it. Since I had this quick-release version of the garlic-boiled fish, I can eat it at any time, and it tastes absolutely good. I have taught my mother, I Daxie, my sister and colleagues, all said that it is delicious, so this time to share with the kitchen partners, look carefully, mainly to adjust the sauce is very important, get a big dish in 20 minutes
In general, garlic fish will choose squid, but I am a person who will not eat fish. I feel that there are too many squid thorns, so I chose African squid, almost no thorns, you can rest assured. Of course, this is decided by personal preference. First clean the fish, make it yourself or let the fish sell OK.
Then cut the treated fish with a knife on the belly of the fish by 2 to 3 knives, so that it will be cooked quickly when cooked. Put the cold water in the pot and heat it. After the water is opened, put the fish in and cook for about 15 minutes. The fish can be turned off in the middle (that is, turned over). You can also cook without boiling water, you can cook it directly.
When cooking the fish, we can peel the garlic, then pour the garlic into minced garlic, leaving spare
After the minced garlic is finished, the most important sauce comes. Just remember that this ratio is ok: 2 scoops of oyster sauce, 2 tablespoons of rice vinegar, 2 tablespoons of white granulated sugar, 1 scoop of soy sauce, 1 scoop of Lee Kum Kee steamed fish oyster sauce (can be added or not), a little salt and chicken essence. After mixing, put the minced garlic in and mix well. This ratio can be increased or decreased according to the size of the fish!
At this time, the fish is also cooked, and the plate is served, and then the prepared garlic sauce is evenly poured on the fish. Then chop the dried red pepper, put a little oil in the pot, put the pepper in the oil pan and scent (note that it will be very embarrassing at this time), pour the oil on the fish, just fine. Of course, you can also smash the dried chili peppers on the fish, the hot oil in the oil pan, and pour it directly on the fish.
Follow the steps to make the sauce, the taste is absolutely delicious!
Don't blame me, I still want to emphasize a few points: 1. When the fish is cooked, it may stick to the pot and it will be scattered, so be careful. I sometimes steam, both methods are fine. As long as the fish is cooked, the sauce should be increased or decreased according to the size of the fish. It can't be any more or less, so the taste will change. 3. When the pepper is oily, it is very embarrassing. The machine is on. It is also possible to sprinkle the dried pepper directly on the fish and only lick the oil, so that it is not ruined. I hope that Xiaoxin’s recipes will let everyone taste a simple and delicious garlic fish.