Fish fillet recipe 1,

Fish fillet in tomato sauce

Ingredients

250g fish fillet, 40g cornstarch, 45g tomato sauce, 25g white sugar, 20ml white vinegar, 10g salt, 20g egg white, 10ml cooking wine, 5g chopped green onion, 500ml salad oil

Method

1. Marinate fish fillets with salt, cooking wine and egg white for 20 seconds minute.

2. Coat the fish fillets evenly with cornstarch, which is cornstarch.

3. Heat the oil in the pot until it is 60% to 70% hot, and fry the fish fillets.

4. Remove the fried fish fillets and place them on a plate for later use.

5. Put two spoons of white vinegar and two spoons of sugar in the pot, add three spoons of tomato paste and bring to a boil, then pour in water starch to thicken.

6. Pour the fried fish fillets into the pot and stir-fry until the fish fillets are evenly coated with tomato juice. Sprinkle with chopped green onion after serving.

Method 2, boiled fish fillets

Ingredients

Tilapia fillets, soybean sprouts, Sichuan peppercorns, dried chilies, ginger powder, chicken essence, pepper , chili powder, sugar, vinegar, starch, garlic, ginger, green onion, cooking wine, Pixian bean paste, egg white, stock, chives.

Method

1. Cut tilapia fillets into slices, marinate them with a little salt, cooking wine, ginger powder, cornstarch and an egg white for 15 minutes.

2. Put water in a pot, boil it, blanch the bean sprouts until they are 8 mature, control the water, and put them evenly into the basin.

3. Heat the oil in a pot over high heat, add Sichuan peppercorns and three tablespoons of red oil bean paste and sauté until fragrant. Add ginger, garlic, green onions and dried red chili peppers and stir-fry over medium heat.

4. Pour in the broth, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, and soy sauce (taste for saltiness). Bring the soup to a boil and maintain high heat. Add the fish fillets one by one and spread them with chopsticks. Add chicken essence (or MSG) for 3 to 4 minutes and turn off the heat.

5. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

6. Take another clean pot, pour oil in it, wait until the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spiciness), slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers, and pour the oil, Sichuan peppercorns and chili peppers in the pot into a large basin containing the fish, ( You can also put chili peppers on top of a large basin, and then pour the hot oil from the cooked peppercorns into the basin) and sprinkle with chives on top.

Method 3: Pickled Fish Fillets

Ingredients

One live black fish (raw fish) (more than one catty), half a catty of silver sprouts, pickled fish feed package

Method

1. Wash the fish After cleaning, remove the head and tail and keel belly thorns (stir-fry and boil the soup until the color is white), cut the fish into thin slices, add cooking wine, salt, ginger powder, garlic powder, and starch slurry for later use.

2. Heat a small oil pan, stir-fry the washed silver sprouts for a few times, then put them into a large bowl as the base.

3. Put a little oil in the pot, stir-fry the sauerkraut (about half a pack), add the soup made from fish bones, boil and season, pour in the battered fish fillets, and lightly push down. , the fish fillet is white in color, take it out of the pot, and sprinkle some white sesame seeds for garnish.