Ingredients ?

Blackfish fillet 750g

Scallion two

Ginger five

Anise four

Pepper moderate

Cumin moderate

Aromatic leaves three

Black dahurica three

Mild Soya Sauce four small spoons

Haitian (or June Fresh) soybean paste two

Salt moderate

Haitian cooking wine two bottle caps

The black fish fillet is a very good choice.

Salt moderate

Haitian cooking wine two caps

Sugar half a spoon

Vinegar (before the pot) a spoon

Mixed fungus moderate

Garlic four

Salad oil (peanut oil) moderate

Sautéed blackfish fillet recipe ?

Slaughter the blackfish ? Preferred wild blackfish about 3 jin ~ 4 jin best, bragging cut fish fillets (purchased 3 pounds of 8 taels of fish, with half of the fillets to do this dish) fish fillets bragging into the thickness of about five or six millimeters can be (the above steps in the sale of fish at the seller are generally given free treatment)? Take home, fish fillets soaked in salted water for five minutes, then rinsed with tap water and drained!

First boil fish fillets: hot pot cool oil (need more oil), when the oil is hot, the pot add 1 tsp salt, change to medium heat. Then pour the fish fillets into the frying pan, and use a pan-turning motion to distribute the fish fillets evenly in the oil. When turning the fish slices can also use chopsticks (do not use a spatula to turn) until the fish slices on both sides of the white, use chopsticks to gently clip into the leaky spoon, control the oil, and wait for use!

Preparing accessories: soak the fungus in advance

Slice the green pepper

Coriander chopped

Garlic chopped

The pan poured into the salad oil, and then added peppercorns, star anise, cumin, sesame seeds, Angelica dahurica, onion and ginger stir-fried aroma, and then added two tablespoons of soybean paste. Pour in two spoons of soy sauce, Arome soy sauce, salt, sugar, cooking wine, a few drops of boiling water, put the fungus, green pepper, tossed evenly, pour into the fish (fish into the pot, shall not use the spatula to stir-fry) need to be repeated several times upside down to the pot, so that the fish slices into the flavor, as appropriate, point a few drops of boiled water (or broth), after two or three minutes to add cilantro, garlic seedlings, a few drops of vinegar!

~ turn the pot ~ upside down ~ turn the pot ~ upside down, repeated five or six times (this step all rely on arm and wrist strength)? Pay attention to control the stove fire!

Out of the pot, plate! Like to eat spicy partners can be in the seventh step of onion, ginger and garlic sauté pot when the dry chili peppers, millet pepper, morning glory and so on!

Tips

1 ? Slaughtered blackfish, the meat is relatively stiff, is not suitable for immediate use in fried fish fillets, static 2 to 3 hours, and then used for cooking; fish fillets bragging good, salt water soak for 5 minutes, do not repeatedly - rinse, wash once can be!

2 ? The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. When stir-frying the fish, pay attention to the control of the fire, according to the situation, add a few drops of boiling water (do not put too much)

4 ? Before stir-frying the fish fillets out of the pan, a few drops of vinegar to remove the fishy flavor

5 ? Fish slices into the pan when stir-fried, such as stirring with a spatula, fish slices will be scattered, you can use the turn of the pan or upside down, so that the fish slices evenly flavored.