The method of dry burning light fish

Ingredients and materials

Four Light Fish

Salt in moderation

Moderate amount of cooking wine

Appropriate amount of dry starch

Moderate amount of scallions

Moderate amount of ginger slices

Appropriate amount of oyster sauce

Moderate amount of scallions

The method of dry burning light fish

1.Today, I bought a newly caught lightfish in the market and cleaned it up.

2. Use the back of a knife to scrape off the tail of the fish. If there are small scales hanging off, wash and control the water. Spread salt evenly on both sides, drizzle with cooking wine, and marinate for 30 minutes.

3. Heat the wok over high heat until 70% hot, then switch to medium heat. Pour out excess juice from the light fish, pat dry powder, and fry in a pot until both sides turn golden brown before serving.

4. Leave bottom oil in the pot, add scallions and ginger to release their fragrance, stir fry with oyster sauce, add an appropriate amount of boiling water, close the lid with fish, and dry the soup (be careful to shake the pot gently to prevent sticking to the bottom)

5. Take out the fish, drizzle with sauce and sprinkle with scallions.

Tips

Salt should be in small amounts because sea fish themselves have salt.

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