Braised Mount Huangshan Fish in Brown Sauce

Ingredients and materials

1 Mount Huangshan fish

A little scallion, ginger, and garlic

Sugar 2g

5ml fresh soy sauce

Old wine 5ml

2ml vinegar

MSG 2g

Rapeseed oil 20ml

Braised Mount Huangshan Fish in Brown Sauce

1. Prepare ingredients: wash Mount Huangshan fish, slide two knives on the back side, slice ginger, cut scallions

2. Heat rapeseed oil to 80% heat. It's better if the oil burns through a bit, but don't burn it too much

3. Slide the Mount Huangshan fish along the edge of the pot and be careful about splashing oil

4. After this time, you can make it smaller and flip it over in about 2 minutes. The more golden it is, the better it tastes. Be sure to fry the head and tail!

5. Add lemon water for freshness or hot water directly, without fish, cover and burn over high heat for 2 minutes

6. When the moisture is low, add yellow wine, soy sauce, and sugar, continue to boil and collect the sauce, and use a shovel to pour the soup onto the fish!

7. Taste the flavor. If you feel it's not very flavorful, you can continue to add some soy sauce, then add some vinegar, collect the sauce, and then take it out of the pot. Finally, the more you collect the soup, the more flavorful it becomes!

8. Sprinkle with scallions. What a delicious Mount Huangshan fish

Tips

1: The oil pot must be hot, otherwise the fish will peel off and stick to the pot

2: When frying fish, be sure to heat it up enough and cook it over low heat to make it delicious

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