1: A complete book on how to refrigerate the Basha fish fillet. Unfreeze the Basha fish and put it in a bowl for reservation. Then cut the Basha fish into pieces and drain the water. Drain the water, put it in a bowl, put some water starch, sesame oil and salt for five minutes. Slice the small red pepper, onion root, ginger and garlic seed. Those who don't like to eat Chili can not put small red pepper, which is a habit of eating spicy food. Boil the pot at 70% heat and saute the chives and garlic. Then put the marinated Basha fish fillets into the fire and explode in oil. Because it is cut too thin, you can see that the fish turns milky white after frying for one minute, which is similar to being cooked. Prepare a bowl of sauce. It is made of water starch and white sugar ... 2: The process of frying Basha fish fillet. Detailed explanation of the process of frying Basha fish fillet 1. First, the fish is thawed, which is packed together and put in a cold water basin. Of course, it is unfrozen. After unfreezing, it is washed. The surface water should be sucked up by kitchen blotting paper, sliced and pickled in advance. A small amount of salt is added with appropriate rice wine and ginger slices. Detailed explanation of the method of stir-frying Basha fish fillet. 2. Marinate it in the refrigerator for an hour ... Detailed explanation of the method of stir-frying Basha fish fillet. 3. Heat the pan with a large fire, fry it in a small amount, and simmer it when frying. You can turn it over several times and fry it for about 10 minutes ... 3. Refrigerate Basha fish fillet. Take it out of the refrigerator, thaw it, and clean it up. Cut Basha fish into strips along the grain, add appropriate amount of rice wine, black pepper, egg white, cassava starch and salt, and marinate for 10 minute. Prepare the seasoning: cut the pumpkin into pieces and prepare the onion and garlic. Stir-fry pepper with slow fire, then add onion and garlic and stir-fry again with slow fire. Add another tablespoon of bean paste and stir-fry until Chili oil comes out. Add a soup bowl of water, then add the chopped East Melon, add appropriate salt to boil, simmer until the East Melon is completely transparent, and pick up the cooked East Melon.