Freshwater fish is our important food. Freshwater fish has a high nutritional content. In many cases, people who are sick or need food supplements will choose to buy freshwater fish as a dish. Or immediately put the fish in the soup, and stew the fish head soup until it is milky white and has extremely high nutrients. Carassius auratus imagines its name, its whole body is gray and black, and its meat is fat and tender. The most common way to fry crucian carp is deep-frying, so how to fry black fish fillets?

Stir-fried black fish fillet is a dish made of crucian carp as the main raw material, supplemented by ginger slices, salt, fungus, egg white, rice wine, starch, old hen soup, pork fat, sugar, onion, salad oil, shredded bamboo shoots and other accessories.

Crucian carp has been foraging in China since ancient times, and it has been recorded in the Book of Songs, Shennong Herbal Classic and Erya. Its meat quality is inseparable. Perfect and tender, the soup is as white as milk and tastes abnormal. It is also common to cut meat into slices, strips, or other raw materials to make vegetables. The skeleton of the meat will be used to make soup. Jiangsu famous dish "General Crossing the River" is fish dish and fish bone soup. Fish and fish head soup are served separately, and they will cross the river. In fact, crucian carp is eaten by two people. The dish has soup and tastes different.

I salted the black fish fillets, so they are not so white, but they are delicious. Which one is delicious? If you want to know how to pickle them, see how you do it yourself.

Difficulty coefficient: hot pot side dish (primary) time: 10-30 minutes

main material

Carassius auratus 300g carrot is small.

Pepper and 2 onions 1.

20 grams of mushrooms, 30 grams of fungus.

Two strains of Zizania latifolia

supplementary materials

3 cloves of garlic and 3 slices of ginger.

3 drops of sesame oil 1 spoon

Soy sauce 1 tablespoon rice wine 1 tablespoon

5 tablespoons glutinous rice flour oil is appropriate.

Salt and sugar are suitable.

White pepper is suitable.

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

1.

Cut onion and ginger into powder; Cut carrots into diamond slices; Cut onion into sections; Seed pepper and cut into prismatic blocks; Shredding mushrooms; Cutting Zizania latifolia into sections; Tear a piece of fungus.

2.

1 tablespoon sesame oil, 1 tablespoon soy sauce, 2 tablespoons starch, proper amount of sugar and salt are mixed to make juice.

3.

Add 1 tbsp salt to the small fresh meat of crucian carp (PS: slice it when you buy it back), knead it by hand until the fish becomes sticky, then add rice wine, a small amount of soy sauce and a proper amount of white pepper to grab it evenly by hand. Then add 1 tbsp thickening powder, and grab it evenly by hand until thickening powder is completely digested and absorbed by the fish, then add 1 tbsp thickening powder, and grab it evenly by hand. Finally, drop sesame oil, grab it evenly, and marinate it in the refrigerator for 30 minutes.

4.

Boil the oil in the pot, add the chopped green onion and garlic, and stir-fry with slow fire to get the fragrance. Put the fish in, spread it out carefully with chopsticks, stir-fry until most of the surface skin of the fish turns white, and take it out for later use.

5.

Put oil in another pot, stir-fry carrots, mushrooms, fungus, water bamboo and peppers, then pour in the juice, turn on the fire, stir-fry with a spoon until the juice is evenly wrapped, then pour in the remaining 3 tablespoons of starch, cook in Chinese for 1 min, and add black fish fillets and stir-fry until the sugar color is evenly wrapped.