Fermented fish with bean dregs

Fermented fish with bean dregs

Introduction:

Production steps:

Step 1: marinate the minced meat with chopped green onion, ginger, salt, a little sugar and cooking wine for a while, stir the bean dregs evenly, and dice the onion

Step 2: put oil in the pot, add diced onion to stir fry until fragrant, add bean dregs to stir fry until fragrant, and remove for later use

Step 3: put the fried stuffing in the belly of the fish, not too full

Step 4: how to put in the stuffing

Step 5: add oil into the pan, fry bream over low heat until both sides are golden and cooked, and put it on the plate for later use

Step 6: slice garlic, fry garlic in oil, stir fry with tomato sauce, add water, a little salt, steamed fish soy sauce, sugar, a little vinegar, bring to a boil over high heat, collect juice over low heat, and then pour it on the fish

Step 7: done

Materials required:

Bream: one

Bean dregs: right amount

Minced meat: moderate

Scallion: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Tomato sauce: right amount

Note: 1, soup do not close too dry, eat when you can dip in the soup to eat, the taste only you eat to know! 2. If you don't think the fish is cooked, you can gently put the fish in the pot and cook it with the soup for a while, then put the juice away and serve it together

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour