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Method:
Clean the fish, soak in light soy sauce
for 5 minutes, drain. Deep-fry in hot oil until crispy.
Heat 2 tablespoons oil to fry scallions (cut each one into two
sections) until brown, add ginger shreds, light soy sauce (remaining
from earlier soaking the fish), wine, sugar and vinegar. Pour in
3 cups hot water, put fish into wok, stew for about an hour over low
heat. Remove fish to a plate. Turn to high heat, cook
until the liquid is reduced, splash sesame oil, serve. This dish
taste better after gets cold.
NB: You may use any kind of
small size fish. Add more vinegar and cook for a longer period
of time will soften the small bones.
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