Materials

Main Ingredients

Main Ingredients: pangasius (or mackerel),

Supplementary Ingredients: Egg Whites, Fungus, Special Dried Wine, Salt, Sugar, Chicken Broth, Chicken Fat, Wet Starch, Peanut Oil

Methods

1, First, slice the fish meat into one-inch pieces, and then slurry it well with refined salt, egg whites, and monosodium glutamate (MSG), Wet starch slurry good;

2, peanut oil burned to warm, the slurry good fish slices one by one into the frying pan, stirring slippery, fishing out of the empty oil;

3, the fungus in boiling water, boil through, fishing out of the water control. Chicken soup, salt, monosodium glutamate, sugar in a saucepan on the heat, into the slippery fish fillets. Soup slightly open into the aroma lees wine, thickening, dripping chicken oil, plate dragging on the wooden ear, can be.

How to fry fish fillets complete and tender

Fried fish fillets are best to use fresh fish, and cut fish fillets with the right amount of salt, egg white, cornstarch, mix well, and leave it for a while.

Fried before the fillet also into the frying pan slip, when the oil temperature of three or four mature, into the fillet, to be its color white, can gently float when it is fished out to drain the oil.

Then, a little residual oil in the pot, put onion, ginger, cooking wine, monosodium glutamate, salt, hot soup, thickening with water starch, will be sliced into the fish stir fry a few times.

This fried fish fillets white color, texture tender and complete.