Sweet and sour grilled skin fish -- golden ratio sauce makes delicious

Sweet and sour grilled skin fish -- golden ratio sauce makes delicious

Introduction:

Production steps:

Step 1: prepare the skipjack fish, wash and wipe dry.

Step 2: cut each side three times to make it tasty.

Step 3: spread some salt and pepper on both sides.

Step 4: let it stand for 15 minutes.

Step 5: put oil in the pot, add 2 pieces of ginger.

Step 6: ginger color yellow, put into the skin fish. Fry slowly over low heat until golden on both sides.

Step 7: Mix 2 tbsp sugar, 2 tbsp vinegar, 2 tbsp soy sauce, half tbsp soy sauce, 2 tbsp cooking wine, right amount of pepper, and add a little water to make juice.

Step 8: pour in the sauce and put in two dried chili peppers.

Step 9: bring to a boil over high heat, reduce the heat and cover for 5-10 minutes.

Step 10: turn over and keep it dry for another 5 minutes. Collect the juice and put the scallions in the fire.

Materials required:

Grilled fish: 2

Ginger: 2 tablets

Dry red pepper: 2

Sugar: 2 teaspoons

Vinegar: 2 teaspoons

Raw soy sauce: 1 teaspoon

Old style: half a spoonful

Cooking wine: 2 teaspoons

Pepper: right amount

Salt: right amount

Chives: right amount

Precautions: 1. Marinate the fish in advance to remove the fishy smell. 2. When frying fish, wipe the water on the fish in advance to avoid breaking the fish.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: sweet and sour