Home-cooked method of fried fish fillet:

Ingredients:

Black fish fillet 4g, colored pepper 15g, salt? A spoonful of pepper? 1 gram of onion 3 grams of ginger 3 grams of garlic 4 grams of corn starch 1 grams of soy sauce 3 grams of cooking wine 1 grams.

Practice steps:

The snakehead is boned and the blade is inclined.

2. Marinate the fish fillets (I pickled two snakeheads together) with cooking wine, onion ginger and a little salt for 2 minutes.

3. 4g of fish fillet (with onion and ginger removed), put 2 spoonfuls of vegetable oil, put dry starch, and grab it evenly. If it is too dry, add less water, and if it is too thin, add dry starch to adjust.

4. as shown in the figure (the paste should not be too thick).

5. add wide oil (too much oil) to the pan, and fry it at a high oil temperature, otherwise it will come off paste. In addition, fish fillets should be served several times to avoid the oil temperature dropping.

6. fry them all for the first time, and take them out to control the oil.

7. when the oil temperature rises again, fry all the fish fillets once, and then take them out and control the oil for later use.

8. prepare other ingredients.

9. Bowl juice: corn starch, more than 1 grams, light soy sauce, salt, pepper, steamed fish and soy sauce, appropriate amount of water, and stir well for later use.

1. base the oil in the pot, and stir-fry the onion, ginger and garlic.

11. Pour in the bowl of juice, fire, and make a big bubble (pictured).

12. add fish fillets (quickly).

13. add colored pepper.

14. turn over the spoon, hang the juice evenly and serve.

required kitchen utensils: knives, chopping boards and pots.