Ingredients:
Small fish: appropriate amount; Soy sauce: appropriate amount; Ginger: appropriate amount.
Taste: Salty and fresh; Cooking method: Boiling; Time: 20 minutes; Difficulty: Easy.
Detailed steps for cooking Soy Sauce Fish
Scrape off the scales on the fish, then make a cut on the belly and remove the internal organs. Clean thoroughly.
Put 2 tablespoons of soy sauce, a few slices of ginger, and a little water in the pot. Heat over high heat.
Heat the soy sauce over high heat until it boils.
After the soy sauce water boils, put the fish in and try to let the fish come into contact with the soy sauce as much as possible. (Why not add more water? If you add too much water, the soy sauce will be diluted and not flavorful. If you add too much soy sauce, it will be too salty.)
After boiling over high heat, pick up the pot and shake it slightly to let the fish come into contact with the soy sauce water more evenly. Then cover the pot and simmer over medium-low heat for 15 minutes.
After 15 minutes, the soy sauce water has reduced a lot. If you want it to be saltier, you can open the lid and boil it over high heat to reduce the sauce. We like to leave a little soy sauce water, which can be used to dip the fish meat while eating.
