Seasoning: ginger, green onion, salt, cooking wine, starch, sugar, white pepper, vegetable oil
Making Steps:
1, marinate diced fish. Wash the fish, slice off the flesh with a diagonal blade along the large thorns on the back, remove the skin, and cut the fish into cubes. Cut the ginger and scallion into small pieces. Put the minced scallion, ginger, salt and cooking wine into a small bowl, stir well, pour in the diced fish and mix well, and marinate for 2 minutes.
2. Process the ingredients. Place a steamer over the heat, add the ham and steam over high heat for 10 minutes, then cut into cubes. Cut the lettuce into cubes, add a pinch of salt, and marinate for 3 minutes. Cut green chili pepper into rings and plate.
3. Stir fry the three diced fish. Pan on the fire, into the oil is slightly hot, will be dipped into the fish starch pan, fry until the color of white, turn off the fire, drain the pan. The pot to stay a little bottom oil heating, with white onion and ginger sautéed, in turn into the lettuce diced, ham diced, stir-fry a few times into the diced fish, add a little sugar and white pepper, dripping a little thin thickening, turn off the heat, start the pot into the plate with chili pepper rings can be.
The key to production:
1, three ding fish choose mackerel as raw material, because the mackerel meat is particularly thick, very solid, unlike some sea fish is "garlic clove meat", all on the crumbling.
2, marinated fish, put some ginger, can go fishy; fried fish with ginger before rubbing the pan, can prevent the fish from sticking to the pan.
3, lettuce before frying should be added a little salt marinade, one to taste, the second can remove the water in the lettuce, so as not to fry the soup, affecting the taste of the dishes.
4, "three ding" order is in accordance with the maturity of the degree of difficulty to arrange: lettuce is raw, so the first pot; ham steamed, the second pot; fish ding just after the oil, so the last negative, to maintain the tender taste.
5, stir-fried dishes dripping a little thin gravy, one can collect juice, the second can be the flavor of the seasoning and the "three ding" completely wrapped up, so that the three ding more flavorful.