Guide: Flying fish with 2 eggs, no steaming or deep-frying, 10 minutes to cook and the appearance is high, children eat more and grow taller.

Sour and sweet candied fish has a sour and sweet taste, it’s delicious and appetizing, and it’s loved at family dinner tables. If you learn how to make this dish, family gatherings and entertaining guests will definitely receive unanimous praise.

This dish of steamed flying fish doesn’t have sugar or vinegar, it’s for those who don’t like sour and sweet. Seeing it looks like candied fish, I love the ‘sauce stew’ flavor, it’s very suitable for eating with rice. Once you eat a few bowls of rice.

There are 2 key points to master when making this dish at home.1, Fish skin solidification, unlike making fish in restaurants, it doesn’t use a lot of oil, but it’s difficult to heat evenly, so before frying fish, you must pour egg liquid and a little starch into it. When frying fish, the fish color is golden and beautiful. Although it’s a bit complicated, it can basically achieve the effect of the whole fish being intact.

2, The recipe for the sauce, this is the flavor I personally matched, this step is also the key to deliciousness, controlling the sauce makes the fish more shiny, and it won’t be too dark or too salty when cooked. My method is just a reference, you can make a different flavor according to your preference. If you like crispy texture, you can fry the fish more thoroughly, and this is the method for making the fish flavorful. The following is my detailed recipe.

Braised Flying Fish

Main materials:2 flying fish, 2 eggs, plenty of scallions, ginger, garlic, 2 spoons of cornstarch, dried chili peppers, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, white sugar, salt, and oil.

Detailed Recipe:

First step: First, we clean the flying fish, mainly tear off the fish fins, then use kitchen paper to absorb the moisture on the fish surface, and make a diagonal cut on the fish body, don’t cut through the fish.

Second step: Cut the fish into 8cm pieces, add a little salt, then add scallion, ginger, garlic and chili pepper, add a little cooking wine to rub evenly, cover with lid for half an hour.

Third step: Next, we make a sauce, put 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, add 2 spoons of white sugar, 1 spoon of vinegar, add half a bowl of water and stir evenly.

Fourth step: Take out the marinated fish, scallion, ginger, garlic and chili pepper, pour the beaten egg liquid into each piece of fish, and coat each piece of fish with egg liquid.

Fifth step: Add 2 spoons of cornstarch to coat the fish, then you can fry it.

Sixth step: Pour oil into the pot, a little more than usual when stir-frying, heat the oil, put the fish into the pot and fry slowly, when one side is firm, use chopsticks to flip it over.

Seventh step: Fry the fish until both sides are golden brown and the skin is crispy, you can take it out of the pot.

Eighth step: There is a little oil left in the bottom of the pot, put scallion, ginger, garlic and chili pepper into the pot, if you like spicy, you can also add red chili peppers, to make fragrant.

Ninth step: Pour the prepared sauce into the pot, use a spoon to stir evenly.

Tenth step: Put the fried fish pieces into the pot, cover with lid over low heat for 5 minutes, turn the pot open during the cooking process to make the color more uniform, until the fish pieces are fully coated with color, turn off the heat.

Now our braised flying fish is ready, it's colorful, the sauce stew flavor is rich and fragrant, it's a super staple dish, everyone who eats it can't put down chopsticks, adults and children both praise it and say they’ve never eaten such delicious fish. The appearance is simply stunning. If you like it, take action quickly and make it for your family to taste.

Okay, today I’m sharing it here, if you like it, please collect it and make it for your family to try! If you like Small Qi Mei Shi, please follow me, I will bring you different delicious foods every day!