Prepare celery braised fish maw food in advance: 500g of fish maw meat, 300g of celery, ginger slices in winter shavings, garlic, appropriate amount of dried peppers, 4 vegetable oils, rice wine, soy sauce, oil consumption, salt, sugar corn flour and wheat flour: the production steps are appropriate:
Step 1: Clean the fish belly, cut it into small pieces, and pour in rice wine and a little salt. Then put ginger slices in winter and marinate for 30 minutes. During this period, 300 grams of celery will be selected, washed, sliced, and then cut into appropriate amount of ginger and garlic, so the sweet and sour taste is the best, so prepare 4 dried Chili strips in advance.
Step 2: Pour corn starch and flour into the bowl according to the ratio of 1: 1, and put it into the fish belly, so that the weight of the fish can be even inside and outside. Add a proper amount of vegetable oil to the wok, boil it, add the fish belly, fry it with slow fire until golden brown, and take it out for later use.
Step 3: Wash the wok, add a small amount of vegetable oil again, bring to a boil, and then pour in ginger and garlic until fragrant. Then add the fried fish belly, sprinkle a lot of dried peppers, and pour in rice wine to stir-fry until fragrant. Add one teaspoon of old secondhand color, two teaspoons of light soy sauce and one teaspoon of oil-consuming seasoning, then pour in half a bowl of warm water and simmer for 5 minutes.
It's time for step four. Pour in the prepared celery pieces, taste the juice at this time, consider adding sugar and salt appropriately, and stir well. Turn off the fire and let it go out in 2 minutes. Like the braised fish belly, fried fish is golden in color, crisp outside and tender inside, with celery, which is fragrant but not greasy, especially suitable for eating. You can try it.