Ingredients: 300g grouper meat, pea pods 10, red pepper 1 0, yellow pepper 1 0.

Seasoning:

1, half egg white, half teaspoon salt, a little pepper and half teaspoon starch;

2. 1 tbsp cooking wine, half a teaspoon salt, half a tablespoon water starch, a little sesame oil, and 3 tbsp water.

Exercise:

1, fish slice, marinate with seasoning (1) 10 minutes;

2. Wash red and yellow peppers, cut them open, remove seeds and cut them into small pieces. Pea pods tore off the old tendons and washed them for later use;

3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;

4. Mix the seasoning (2) evenly, pour it into the pot, and then stir the fish fillets together to serve.

Key tip:

1. Grouper has fewer spines and a thick meat layer, which is most suitable for frying fish slices. You can buy it in supermarkets or vegetable markets. Besides grouper, snapper slices are also acceptable.

2. The oil temperature of fish fillets should not be too high to prevent the fish from sticking together.

3. Stir the ingredients and seasonings evenly first, and then add the fish fillets, which can reduce the stir-frying and keep the integrity of the fish fillets. Because the fillets are already eight ripe after oiling, you can fry them in the pot a little, and it is not advisable to turn them over with big moves.

Catch fried fish slices

Cai Ming zhua fried fish slices

Manchu-China banquet is in its own cooking.

trait

raw material

200g of fish, cooking wine10g, refined salt1.5g, 30g of sugar, vinegar15g, soy sauce10g, a little minced onion and ginger, 75g of wet corn flour, 500g (about 50g) of peanut oil, and clear soup.

manufacturing process

1. Peel the fish and remove the thorns, cut it into rectangular slices with a knife of 1 inch 5 minutes, 8 minutes wide and 2 minutes thick, put it in a bowl, add a little cooking wine and refined salt, and 60 grams of corn flour, and mix the fish slices evenly into a paste. 2. Sit in a wok and inject peanut oil. When it is 70% hot, put the fish fillets into the wok one by one, fry until golden brown, and take them out. 3. Leave the bottom oil in the pot, stir-fry the onion and ginger slightly, then add cooking wine, refined salt, soy sauce, sugar and vinegar broth, and bring to a boil. Dilute corn flour with water, pour it into the pot to make a paste, pour in the fried fish fillets, stir fry evenly, and sprinkle with a little hot peanut oil.