Braised fish with lees
Step 1 . Clean the grass carp, cut it into pieces, and marinate it with 1 and a half spoons of salt for 30 minutes.
Step 2 . Put the marinated fish pieces in a basket and drain the water for later use.
Step 3 . Add an appropriate amount of oil to the wok until the fish pieces are cooked to 70% heat, then add the fish pieces and fry.
Step 4 . When frying fish chunks, cut the ginger chunks into small strips and peel the garlic for later use.
Step 5 . Cut the red pepper into small pieces and wash the scallions.
Step 6 . Prepare wine lees and scallions.
Step 7 . Fry the fish until the surface turns golden brown, then remove and set aside for later use.
Step 8 . Leave a little bottom oil in the wok, add scallions, ginger, garlic, and red pepper and stir fry until fragrant.
Step 9 . Stir fry the distiller's grains well, then add dark soy sauce and a small bowl of water. Add salt and chicken essence, and stir fry well.
Step 10 . Add fish chunks and stir fry evenly.
Step 11 . Boil until the soup thickens.
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