Freshwater fish is a very important food ingredient for us. Freshwater fish has high nutritional content. In many cases, people who are sick or in need of dietary supplements choose to buy freshwater fish as dishes. Or make fish soup immediately. The fish head soup is stewed until it is milky white and has extremely high nutritional value. Crucian carp, as its name suggests, is all gray and black, and its meat is plump and tender. The most common way to cook crucian carp is to fry it, so how to make fried black fish fillets?

Fried black fish fillet is a dish that uses crucian carp as the main raw material, ginger slices, salt, water-cured fungus, egg white, rice wine, corn starch, old hen soup, lard, sugar, green onion, salad oil, bamboo shoots A dish made with silk as auxiliary material.

Curian carp has been foraging for food since ancient times in our country. It is described in "The Book of Songs", "Shen Nong's Materia Medica", "Erya", etc. Its meat texture is firm and inseparable. When perfected, it is white and smooth, and the soup is as white as Milk has an unusual taste and is often cut into slices and strips after the meat is produced, or used to make other raw materials into dishes. The frame after the meat is produced is used to make soup. Jiangsu's famous dish "General Crossing the River" is a type of dish where fish is used as a dish and the fish frame is used as a soup. Fish meat and fish head soup are served separately, which means that you can eat both carp and vegetables, and the taste is unique.

I have pickled the black fish fillet, so it doesn’t look that white in the photo, but it is very tasty. It’s so delicious. If you want to know how to pickle, see Faha yourself

Difficulty level : Hot pot side dishes (elementary) Time: 10-30 minutes

Main ingredients

300g crucian carp, a small carrot

2 peppers, 1 green onion< /p>

20 grams of shiitake mushrooms and 30 grams of black fungus

Two wild rice plants

Supplementary materials

3 cloves of garlic and 3 slices of ginger

< p>3 drops of sesame oil and 1 tablespoon of sesame oil

1 tablespoon of light soy sauce and 1 tablespoon of rice wine

5 tablespoons of gordon powder appropriate amount of oil

appropriate amount of salt and sugar

Appropriate amount of white pepper

The most tender and comfortable way to eat crucian carp - the cooking process of fried black fish fillets

1.

< p>Cut green onions and ginger into minced pieces; cut carrots into rhombus-shaped slices; cut green onions into segments; remove seeds from peppers and cut into prismatic pieces; cut mushrooms into shreds; cut wild rice into segments; tear a piece of fungus.

2.

Stir 1 tablespoon sesame oil, 1 tablespoon light soy sauce, 2 tablespoons cornstarch, appropriate amount of sugar and appropriate amount of salt to make a sauce.

3.

Add 1 tablespoon of salt to the crucian carp meat (PS: I asked them to fillet it when I bought it), and pinch it with your hands until it becomes fleshy. After it becomes sticky, add rice wine, a small amount of light soy sauce and appropriate amount of white pepper and mix well with your hands. Then add 1 tablespoon of cornstarch and knead it with your hands until all the cornstarch is digested and absorbed by the fish. Then add 1 tablespoon of cornstarch and mix well with your hands. Finally, add sesame oil and mix well, then put it in the refrigerator to marinate for 30 minutes.

4.

Put oil in a pot and bring to a boil, add minced onions and garlic, and stir-fry over low heat until fragrant. Add the fish meat, use chopsticks to carefully break up the fish meat, fry until most of the surface skin of the fish meat turns white, remove the fish meat and set aside.

5.

Put out another pan, add oil, sauté carrots, mushrooms, fungus, wild rice, and pepper until fragrant. Pour in the juice and adjust the heat. Large, turn the spoon to coat the sauce evenly, then pour in the remaining 3 tablespoons of corn starch, cook over medium heat for 1 minute, add the black fish fillets and stir-fry until the sugar color coats evenly.