Occasionally burn a dish with a little spicy taste. . . Regain the feeling of disappearing for a long time! Once, my brother was also the master of "no spicy and not happy" in the rivers and lakes! ! ! ^.^
The herring is cleaned, chopped, a little salt and cooking wine, evenly mixed, marinated for 1 hour.
Yam is cut into pieces and boiled for 2 minutes.
Put the right amount of oil in the pan, sauté the onion ginger, pour the fish into the fire
Add the right amount of water, you have to go through the fish! Add yam, then add 2 tablespoons soy sauce, 2 tablespoons of oyster sauce, a little bit of Pixian bean paste, a little soy sauce, 2 tablespoons of sugar, a little 13
Cover the lid and simmer for 10 minutes, then open the lid to collect the juice. Before the pot, add a handful of green garlic.
1. In order to taste, the fish must be pre-cured, because the cooking time will not be too long, otherwise the fish will be broken. 2. The yam is cooked in the water for a few minutes in order to make it more crisp, so that it can be cooked in parallel with the fish. 3. This kind of burning method is dry, the fish is not oil beforehand, so the meat is more fragile during the frying process! In order to avoid this situation, do not use the frying spoon to flip the fish, try to turn the sliding fish to cook!