Dad is fishing every week. There are various ways to cook fish at home. Today is the easiest and delicious. . . Mom has no beauty on the plate. . . I was eager to eat and didn't shoot well. . .
Ginger slices, garlic, soft, yellow squid, good washing, draining
The heat in the pot is very hot (to avoid the fish sticking to the pot). The oil is quickly hot. Put the stingray into the oil. Pay attention to the splashing oil, especially the beautiful chefs.
After the squid is turned over, add ginger slices, garlic cloves, fry and pour in cold water. No more than three-quarters of the fish. Add Nanquan Douban. Two tablespoons.
After the water is opened, add a little MSG, the old extracting color, vinegar, wake up, wait for the juice to be collected.
Nanquan Douban has a salty taste. You can add a little salt or sugar according to your taste. Sorry, I didn’t take it.