Domestic perch

1 serving


clean the fish from scales, fins, rinse, make notches on the back with a knife, grate with salt and leave for salting for 10 minutes. grind the garlic stem. cut the pork into slices. dilute the flour with a small amount of water until the consistency of thick sour cream. heat vegetable oil in a wok or deep frying pan. coat the fish with flour and fry until yellow crust forms. lay out the fish and let the oil drain. finely chop the onions and ginger, cut the boiled mushrooms into strips. leave some oil in the wok or pan and fry the chopped onions, ginger and pork. then add the fish, pour in the rice wine or tincture over the orange zest, the soy sauce and fry over a high heat for 2 minutes. when the fish darkens, put the mushrooms and pour in the broth so that it completely covers the fish, and bring to a boil. add sugar, reduce the heat to low and simmer for 15 minutes. increase the fire to strong, allow the liquid to fully absorb. before serving, drizzle 1 tsp of sesame oil over the fish.