How to make crispy and tender seared fish fillets, delicious and simple, golden and crispy?

Sometimes, the family will receive some relatives and friends, so it is necessary to prepare a few special banquet dishes in advance. As long as you learn this trick, which meat cuts, old-fashioned pot-wrapped meat and fish cuts, you can All can be made, take a look if you like: Step 1

Main ingredients for seared fish fillets: 400 grams of black fish fillets, 15 grams of bell pepper, 1 spoon of salt, 1 gram of white pepper, 1 gram of green onion, 3 grams of ginger 3 grams of garlic, 3 grams of auxiliary materials: corn flour, a little more than 10 grams, light soy sauce, salt, white pepper, seafood soy sauce, appropriate amount of cold water, mix well and set aside. Add oil to the pot, simmer the onions and garlic, pour into the bowl, 40 grams of cornstarch, 10 grams of light soy sauce, 10 grams of seafood soy sauce, 3 grams of rice wine, 10 grams of rice wine. Processing technique: Step 2

Debone the black fish, and fillet the fish with a slanted blade. (I marinated two black fish together) Use rice wine, ginger, garlic, and a small amount of salt to marinate 400 grams of fish fillets for 20 minutes (remove the ginger and garlic), add 2 tablespoons of cooking oil, add dry starch, and mix well. If it is too dry, add less water. , if too thin, add dry starch to adjust. 400 grams of black fish fillet, 15 grams of sweet pepper, 1 spoon of salt, 1 gram of white pepper, 1 gram of onion, 3 grams of ginger, 3 grams of garlic, 3 grams of auxiliary materials: 40 grams of corn flour, 10 grams of light soy sauce, 3 grams of seafood soy sauce, 10 grams of rice wine (the batter does not need to be too thick) (Thicker) Add more oil in the pan (more oil). The oil temperature must be higher for frying, otherwise it will be de-cooked. In addition, the fish fillets must be added in batches to prevent the oil temperature from lowering. Step 3

First When all the fish fillets are fried, pick them up, control the oil and rehydrate them. When the oil temperature rises again, fry all the fish fillets again, then pick them up, control the oil and rehydrate them, and set aside. Prepare other food bowl juice in advance: corn flour, a little more than 10 grams, light soy sauce, salt, pepper, seafood soy sauce, appropriate amount of water, mix well and set aside. Heat oil in a pot, simmer onions and garlic and pour into a bowl of juice.

When it becomes popular, it will form big bubbles (as shown in the picture). Add fish fillets (quickly), add bell pepper and turn the spoon until the juice is evenly coated. Tip: Be careful with fish bones. It is recommended to use pangasius, which has almost no spines. The above is the processing method of burnt fish fillet. Welcome to comment. If you like it, please know and leave a comment. Your attention and comments are the driving force.