How to Cook Honey Five-spice Fish Video

　　Honey Glazed Five-Spice Fish Ingredients:Grass Carp, Scallions,Sichuan Pepper, Old Ginger, Shaoxing Wine,Soy Sauce, Fragrant Vinegar, Salt, Sugar, Oil,Sesame Seeds Sesame Oil

Honey Glazed Five-Spice Fish Method:

1. Clean the grass carp and remove scales, gills, and internal organs; wash out blood clots and black membrane from inside.liver In several cuts 0.5cm deep on the fish body for later use. Chop scallions into flower-like pieces. Slice old ginger.2. Heat a flat pan over medium heat.

Let it warm up thoroughly, then use an old ginger slice to rub all over the bottom of the pan.Then pour in oil and heat until five-fifths hot; add Sichuan pepper and ginger slices to stir-fry until fragrant. 3. Remove the Sichuan pepper and ginger pieces, place the fish into the pan, and fry on both sides until golden brown.4. Add Shaoxing wine, soy sauce, sugar, and half of the scallions into the pot; add water to just cover the fish. Bring to a boil over high heat then simmer with lid on for 7 minutes at low heat.

5. Season with salt, add a little vinegar, and drizzle in sesame oil before cooking for another moment. Garnish with remaining scallions before serving.

Add cooking wine, light soy sauce, granulated sugar, and half the scallions to the pot, add water just covering the fish, and bring to a boil.Stir and simmer on high heat. Cover and cook over low heat for 7 minutes.

5. Season with salt, add a dash of vinegar, pour in some sesame oil, and cook for a moment before serving, garnish with remaining scallions.