Blackfish, we first thought of are pickled fish fillets, but the process is relatively complex, filleting is a technical job, today share a relatively simple practice, and the flavor is also very good Oh!

One, clean up the back of the blackfish to the fins, from the tail to the head of the fish in the direction of the reverse cut is very easy to scrape the fish with a knife repeatedly so that the mucus as much as possible to scrape clean (fishy mainly mucus) with a wrung-out wet towel wrapped around the fish so that the process of cutting it does not slip, the back of the fish from the top to the bottom of the cut half a centimeter or so of the thin slices.

Second, cut the blackfish fillets into a deep dish, add ginger, garlic two cloves, salt, chili pepper, green pepper segment moderate, a little onion, and then add an appropriate amount of wine, soy sauce appropriate amount of color, a spoonful of sugar, a spoonful of cornstarch, a drop of pepper, (you can add monosodium glutamate (MSG), but the Tian Xiaoqi think do not eat MSG is more healthy, the original flavor is better) to add a little vinegar to refresh the stirring, marinate evenly! 15 minutes to be used.

Three, a pot of oil, oil temperature burned to ninety degrees above the heat (oil temperature to keep hot enough, but the process of frying should not be too long, generally 2-3 minutes on the cooked, so that the fish will be more tender), under the fish slices of high-flame turn it all over, fried until the fish discoloration stir-fried flavor, take a spoonful of water along the walls of the pan scattered poured into the pot, the high-flame juicing,, the pot to plate, sprinkled with chopped green onions. Braised black fish fillet is finished!