It’s so hot in summer, and the braised fish will be hot when cooked. Is there any more creative way to make fish cubes? Here Hua'er shares with you a braised fish fillet that can be eaten hot or cold. It is juicy and tasty, and is especially delicious. Even if you eat it after it has cooled down, it is still very tempting. Not only the sauce-flavored or braised-flavored delicacies can always win the hearts of a large number of foodies, the thick sauce is wrapped on the surface of the food, with a mellow taste and rich flavor. Just thinking about it makes you appetite, let alone putting a plate of braised so-and-so in front of you. Note today: When frying fish, the fire should be higher, and it is not easy to turn it multiple times during the frying process. When the bottom edge is golden brown, turn it over and fry the other side. This can prevent the fish pieces from breaking.

When I make fish fillets, I like to grill them with fish tails or fish heads. When I went there yesterday, the fish heads were bought by the aunt in front of me, so I had to buy a tail. This time it was cooked more deliciously, and the dish was ready to go after just one meal! This is a very delicious recipe. If you do it correctly, the fish cubes will be very delicious. If you do it wrong, the fish cubes will definitely not be as good! Now I will share with you my experience of making braised fish cubes! After frying, add oil to another pan, add ginger slices, garlic granules, bean paste, dried Sichuan peppercorns, and a small amount of dried chili. Be sure to stir-fry the bean paste until cooked through. Add enough water (just enough to cover the fish pieces).

When the juice is reduced to 1/3, add the red pepper segments, onions, and green onion leaves, stir well, cover the pot, turn off the heat and use the heat to simmer the red peppers until they are raw. The last step is to fry. Because it is a quick-fire dish, I can’t take a detailed step-by-step picture, but the process is simple. Heat the pan, add oil, add minced garlic and red pepper and stir-fry. Quickly add the pepper and celery strips, and also stir-fry. Stir-fry twice, add chili sauce, then fish pieces, stir-fry two or three times, add seasonings: 8g ginger slices, 16g green onion segments, 6g minced ginger, 12g minced garlic, 22g chopped green onion, 35g Pixian watercress, 5g refined salt, MSG 1g, 15g sugar, 1g soy sauce, 10g vinegar, 30g cooking wine, 300g fresh soup, 38g water starch, 1500g salad oil (of which fried fish consumes approximately.