This week's favorite lunch. More and more like to eat fish and the fascinating fish smell ~ Made with squid (DORADE), it can be used to make fish, so there is almost no smell.
Cut the fish to the tail and make two pieces along the spine (only two pieces of fish are used here. Fish head and fish spine can be used to cook soup)
Add ginger, 1 scoop of wine, 1 scoop of soy sauce and 2 scoops of honey for more than half an hour.
Take out the fillets (salted for use) and shoot dry starch on both sides
Put a little oil in the pot, add ginger, use gingersticks with chopsticks, rub the bottom of the pot and the side of the pot several times (to prevent the fish from sticking when frying), then add the onion
Add the fish fillet and fry until golden on both sides. Take out spare
Pour the remaining rice wine into the pot and heat it slightly
Add sugar, until the sugar is melted, pour in soy sauce and boil over low heat.
Add the salted fish and put in 5. Cook for 1 minute, then turn over and cook for another 1 minute.
Remove the fish fillets and put them on the rice. Change the sauce in the pot to a large fire, and then drain the sauce to a thick, turn off the fire. Sprinkle on the fillet