A delicious slippery fish and chips should be reasonable ingredients, fresh color, aroma, tender meat. The elasticity and texture of the fish is relatively good, easy to operate, sizing process, the fish is not easy to break, but non-professional chef operation may not be very good at mastering the knife work, the expansion of the seasoning for flavor blending, then the basic elements of culinary technology is the primary processing of food ingredients, finishing, fire and flavor blending of these three aspects, in the purchase of the fish, so that businessmen will give you the fish scales and what to go clean, go home in the wash a few times, to the skin of the fish! The first thing you need to do is to get rid of the skin and leave the meat sliced. Of course you can also choose the supermarket inside the ready-made fish meat slice.

The groove brine is relatively salty, so there is no need to put salt. The fourth step in the operation of the action to be consistent, short time, to master the essentials of the rapid fire. Under the fish slices slippery pan, pot of oil, into the ginger and garlic slices, pickled chili peppers, scallions, sautéed after the next fungus, bamboo shoots, asparagus slices stir-fried into the fish slices and cooked into the thickening sauce, upside down and stir-fried evenly after the juice pot can be installed on the plate!

Fish with starch, half an egg white, pepper, a little cooking wine, salt, mixing code flavor, called sizing it, we go to the hotel to eat pickled fish boiled fish, fish why smooth, the trick is in the sizing of this step. Put into the cucumber slices and fungus fried, and then poured into the fish before sliding well, utensils, containers, soup, oil, condiments, etc., must be clean, there can not be any dregs of the black spot; and then add a little wine, salt and chicken essence, and then a thin layer of thickening, stir-frying two out of the pot. You can also add two drops of sesame oil according to personal taste, and then into the fish fillets simmering through the slow fire, with 15 grams of wet starch hooked into the simmering gravy, drizzled with sesame oil, mounted on the plate is complete.

The purpose of this step is to further lock the water inside the fish tissue. Stir until the skin of the fish has a layer of mucous membrane and then add a little dry starch and continue to stir. Whether it is egg batter or batter not too much. Marinate the fish so that it seeps into the fillets before processing. Water temperature and boiling time depends on personal taste, pay attention not to hot too long, do not turn, do not put too much at a time.