How to make fried fish fillets tender but not falling apart is as follows:

Main ingredients: chub fish, carrots, chili.

Accessories: green onion, ginger, garlic, oil.

1, frying pan in the right amount of blended oil, oil hot, the onion, ginger and garlic into the pan to stir-fry the flavor.

2, put the carrots and red pepper stir fry a few times, the blanched fish fillets into the pot.

3, into the appropriate amount of Huadiao wine, which can remove the fishy flavor, and then into the appropriate amount of light soy sauce.

4: Shake the wok so that the seasonings and fish fillets mix well.

5: Put a small spoonful of cornstarch into a soup ladle and add a proper amount of water to mix well, then add the cornstarch water into the wok to thicken the sauce.

6, thicken the soup can be.