The stinging fish is a nutritious fish with a unique taste. Here's a common home practice of the ang stinger fish:
Material:
500 grams of ang thorn fish.
2 sprigs of green garlic. 1 piece of ginger.
4 cloves of garlic. 3 dried chilies.
1 green chili pepper.
Cooking wine to taste. Light soy sauce to taste.
Refined salt to taste. Sugar to taste.
Chicken essence to taste. Pepper to taste.
Appropriate amount of water. Cooking oil to taste.
Steps: Wash the fish by removing the scales and gutting, cut it into pieces, and marinate it with cooking wine and salt for 10 minutes. Cut the green garlic into sections, the ginger and garlic into slices, and the dried and green chilies into pieces for later use.
Pour an appropriate amount of cooking oil into the pot, heat it and add ginger, garlic and dried chili peppers to stir-fry until fragrant.
Add an appropriate amount of water, bring to a boil over high heat, add the fish pieces, and cook until the fish changes color.
Add an appropriate amount of cooking wine, light soy sauce, refined salt, sugar, chicken essence and pepper, and stir well.
When the soup is thick, add the green garlic and green chili peppers, stir-fry evenly, and then remove from the pot.
Tip: If you don't like too spicy texture, you can reduce the amount of dried and green chili peppers.
If you prefer a richer taste, you can add an appropriate amount of bean paste or hot pot base.
If you like soup, you can add an appropriate amount of water to the fish boiling process and cook it until the soup is thick.
During the process of boiling the fish, you can use a spoon to pour the soup over the fish constantly, which will make the fish more flavorful.
Autumn and Winter Check-in Challenge