material
1. A bass (about 500g)
2. They are 1 green pepper and 65438 red pepper.
3. Appropriate amount of ginger and onion
4. Appropriate amount of soy sauce, vinegar, salt, sugar and monosodium glutamate.
5. Appropriate amount of water starch
step
1. Ready
Scales, gills and viscera of perch were removed, washed and sliced. Wash green pepper and red pepper, remove seeds and cut into strips. Ginger and onion are cut into powder for later use.
2. Pickled bass
Put the perch slices into a bowl, add soy sauce, salt, sugar and Jiang Mo, and marinate for 10 minute.
Stir-fried perch
Cool the oil in a hot pan, pour the marinated perch slices into the pan and fry them until they are golden on both sides, then take them out for later use.
4. Stir-fry green pepper and red pepper
Stir-fry green and red peppers in a pan, add chopped green onion and Jiang Mo, and stir-fry until fragrant.
Prepare hot and sour juice
Add vinegar, salt, sugar and monosodium glutamate to the pot, and add appropriate amount of water starch to thicken after boiling.
6. Fried perch
Put the fried perch slices in a pan and stir well.
7. Flat loading
Put the fried hot and sour perch on a plate and sprinkle with chopped green onion.
skill
1. Don't marinate the bass fillets for too long, otherwise it will affect the taste.
2. When frying the perch, put it in the cold oil in the pot first to make the fish tender.
3. The amount of water starch should be appropriate when thickening, otherwise it will affect the taste.