One fish, two servings of garlic-roasted fish fillets
Overview
A piece of grass carp weighs about five kilograms. The fish head and bones are stewed in soup. The fish meat is cut into pieces and grilled with garlic. The finished product is fragrant with garlic and the fish meat is tender and delicious. This dish is simple and easy to learn, and the fish does not have too many bones. It retains the sweet and fragrant taste of the fish. It is suitable for friends who like to eat fish.
Tags
Ingredients
Steps
-
Remove the head and bones of grass carp (the head and bones are stewed in separate soup), chop the fish into pieces, wash and drain.
-
Add lemon juice and a little salt to the fish pieces and marinate for about ten minutes.
-
Add dry flour and stir until all fish pieces are evenly coated in dry flour.
-
Pour an appropriate amount of oil into the wok. When the oil is about 70% hot, add the fish pieces and fry until golden brown.
-
Remove the fish pieces and place aside. In fact, the fish pieces were already cooked at this time, so it was delicious even if I ate two pieces secretly.
-
Peel and wash both ends of garlic.
-
Cut appropriate amount of onion and ginger into sections, and chop one red pepper.
-
Put a little oil in the wok, add Sichuan peppercorns and stir-fry over low heat until fragrant. Remove the peppercorns and discard.
-
Add onion, ginger, red pepper, and garlic to the pot and stir-fry until the garlic is golden and fragrant.
-
Add the fish pieces to the pot. Add cooking wine, light soy sauce, and oyster sauce in turn and stir-fry.
-
Add appropriate amount of boiling water and simmer for a few minutes, then add salt to taste.
-
Take out of the pan, sprinkle with chopped green onions and enjoy!
