ingredients

2g snakehead, 5g oil, 2 raw onions, 5g soy sauce, 5g sugar,

vinegar, 2 slices of ginger, 2 cloves of garlic, 2 peppers, proper cooking wine and chicken essence,

Steps

[1] snakehead.

[2] cut into small pieces;

[3] Marinate with salt, starch and cooking wine for a while;

[4] Heat ginger in oil pan for 5 minutes, and garlic will be fragrant;

[5] Stir-fry the fish pieces quickly;

[6] Stir-fry until completely discolored, then pour in cooking wine, soy sauce, pepper, sugar and vinegar, stir-fry for a while, and then stew in water;

[7] add chicken essence to the juice to be collected;

[8] pan and dish and sprinkle chopped green onion.

Tips

First, marinate the fish pieces with cooking wine, salt and cornstarch to remove the fishy smell, and stir-fry them to make them more tender and smooth.

How to cook black fish fillets

Ingredients

5g of black fish, 2 green garlic, 2 tablespoons of cooking wine, 1 teaspoon of salt, 25g of Pixian bean paste,

1 teaspoon of white sugar, a little chicken powder, 1 teaspoon of soy sauce, 2g of white pepper, 75g of whole egg starch paste, 1 teaspoon of sesame oil, and

. Cut green garlic obliquely into sections, cut red pepper in half, remove seeds and cut into small pieces, < P > cut ginger into powder;

[2] The knife is inclined at an angle of 3 with the fish. When slicing the fish, it should be pushed out or pulled in, keeping one direction. The knife should be dipped in water.

It is best to put cloth under the fish to prevent it from slipping when slicing the fish. It is best to freeze the fish before slicing, each slice is about .4 cm thick;

[3] Rinse the sliced fish fillets with clear water for several times to remove mucus, so that they can taste better when pickled. Then the fillets are soaked in water

? Leave it for a while to ensure that the fish is fresh and tender;

[4] Drain the fish fillets, mix in one teaspoon of salt, 2g of pepper, one tablespoon of cooking wine and two slices of ginger, catch the juice into the fish fillets as much as possible, and marinate for a while. Then mix well with 75g whole egg starch slurry (starch+egg liquid). It is best to add

a spoonful of oil to avoid the fish fillets touching each other when frying;

[5] The frying pan is heated to 5% to 6% heat (chopsticks are bubbled in oil), and then it is turned to medium-low heat, and the fish fillets are scattered and put in.

It can also be put in pieces, fried until the surface is hard and crisp, and the color is golden yellow, and the oil content is controlled to dry;

[6] Add Jiang Mo, white part of green garlic and red pepper to stir-fry until fragrant;

[7] Add finely chopped Pixian bean paste to stir-fry red oil, and add a little water to make the sauce moist and bubbling;

[8] Add the fish fillets, return to the pan, stir-fry evenly, and coat the fish fillets with sauce;

[9] add green garlic and stir fry;

[1] Add a teaspoon of sugar, a teaspoon of soy sauce, a tablespoon of cooking wine and a little chicken powder, and stir well while adding;

[11] pour in sesame oil before cooking.

Tips

The whole egg starch liquid is a slurry made of whole egg liquid and starch, and the ratio is about 1: 1.