Braised Tile Fish

Overview

The big wild carp weighing eight pounds and nine taels, with yellow scales and red tail, is absolutely authentic and is rare to find. There is still fish roe in the belly of the fish, which is a full pound and a half. Just make braised tile fish and take fried fish roe with eggs.

Tags

• hot dishes
• aniseed
• flour
• garlic
• onions
• sugar
• wild big carp
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Click to see the big picture, and I specially placed a knife, weighing eight pounds and nine taels!

   

2. 2 Cut the ingredients, onions, ginger and garlic are essential.

   

3. 3 Cut the fish into strips, add salt and soy sauce and marinate for ten minutes.

   

4. 4 When marinating the fish, add enough salad oil to the wok because the fish needs to be fried. Add more flour to the marinated fish so that each piece of fish does not stick to each other.

   

5. 5 Fry the fish on top until golden brown and crispy on the surface.

   

6. 6 Put a small amount of salad oil in the pot, sauté the onion, ginger and garlic until fragrant, add soy sauce, beer and an appropriate amount of water. After boiling, add the fried fish pieces, simmer for five or six minutes, add salt and minced garlic. Lift the pot and start eating.