When cutting fish fillets, it is said that the best way is to cut a knife on the fish's neck, then put it in clear water and let it swim until the blood runs dry before cutting. But I can't. They were all killed in the mall.
When you cut yourself, you should also pay attention to cutting the fillets evenly and thinly.
In the process of curing and cooking, there are many steps that affect the freshness of fish fillets, so we should pay attention to them.
First of all, in principle, the water content of the fish fillets themselves is sufficient and the meat quality is tender, so the sizing only needs to effectively control the water content and does not need to be beaten like red meat. Generally, a small amount of egg white and starch are added and mixed with clear oil.
But the pulping process should also be done seriously, step by step, in order to taste better.
First, after cutting the fish fillet, put a little salt until it is completely absorbed, then add a little cooking wine, then gently grasp it completely by hand, then add egg white, and grasp it a little bit at a time. Finally, add very thick wet starch, and keep catching all the packages evenly without moisture. By the way, if you have water bean powder, you can use water bean powder slurry, which tastes better.
This is pulp! This process needs to be carefully grasped step by step. Don't put it all at once, and you can't put more at once.
Remember to add some cooking oil before putting it in the pot and mix well. On the one hand, it is not easy to stick to the pot, on the other hand, the fish fillets will not stick to the pot.
When cooking, use water instead of oil. I feel that the fish is tender and has less fishy smell.
If you do it with your heart, you can naturally make delicious food. Food is the distance from the tip of the tongue to the apex of the heart.