1, the fish fillets can be grass carp, and the fish fillets are washed and put into a basin. Take 500 grams of fish fillets as an example, add a handful of salt and 1.5 Jin of clear water, then knead the fish fillets repeatedly until they are thick, and then wash them out repeatedly with clear water.
2. Squeeze out the water in the fish fillet, then dry the water on the surface of the fish fillet with a kitchen towel, take shallots, ginger and a small amount of beer, and then add 250 grams of ice water. Then squeeze out onion ginger juice by hand to make onion Jiang Shui. Take out about 15g onion Jiang Shui and add it into the fish fillets twice, stirring in one direction each time to make the fish fillets firm.
3. Add 8g of salt, 5g of chicken essence, 2g of pepper and15g of beer to the fish fillets, and stir evenly in the same direction until the fish fillets are absorbed.
4. Add an egg white, 10g sweet potato starch, stir it uniformly in one direction, and finally pour in 10g edible oil.
Matters needing attention when cooking fish fillets
1. Scrubbing the fillets with salt can make them translucent. At first, add a little more salt, and then add a little more water. After washing, wash the salt repeatedly with clear water, so that the fillets will show the best effect.
2. Mixing onion and ginger juice with ice water can make the fish fillets easier to taste, and the fish will be firmer due to low temperature.
3. Every time the seasoning is added, it should be stirred vertically in the same direction. It is easier to give strength to the fillets, but the fillets made are not fragile.
4. finally, lock the water with oil and keep it in the refrigerator. When it is taken out for use, it will not peel off and will not stick.