For those who have migrated from inland, this squid is really so fresh that I have been wondering about this fish in the vegetable market for many years. How do this fish do it? So I was better at doing fish before. However, some people say that river fish have a bit of earthy taste, so they still like to eat sea fish! This is the difference in taste~~~ I thought that when I first came to the island, the air was filled with a kind of sea water. It smells and lasts for a long time. After N years, it is completely unseen~~~
The squid is cleaned and headed to the end, and is fried into a fish section of about 3 cm thick. It is placed in a pot with 3 tablespoons of high-alcohol liquor and 2 tablespoons of vinegar for more than 30 minutes.
Wrap the fish section after the water control with a thin layer of flour, spare
Put the oil in the pot and burn it 6-7 into heat, then put it into the fish section and dry it on both sides until golden brown.
Put 3 tablespoons of vinegar and 2 tablespoons of wine, then quickly cover it with a lid (this step must be fast, put the vinegar and the wine immediately after the lid, if it will not splash out, remember)
Then put in soy sauce, soy sauce, pepper, onion ginger garlic, pepper aniseed, sugar, a small amount of water (just before the fish can be), cover and stew until the juice
Finally put the coriander, season with salt, and cook!
I am using a set of roads, so I have used it for a long time, and this method has been used for many years and has been praised by everyone. If you want to make fish, you can try it~~