Pine nuts fish

Cuisine: Hunan

Main ingredient: fish (you can choose to use spot meat or mackerel meat), eggs, cornstarch, pine nuts

Substantials: mixed vegetables, garlic, ginger

Accessories: salt, sugar, sesame oil and pepper, cornstarch, egg white

Thickening sauce: water, white vinegar, cooking wine

Water, white vinegar, wine

Thickening sauce: water, white vinegar, wine

Thickening sauce: water, white vinegar, wine

Thickening sauce: water, white vinegar, wine

1, fish rinse, wipe dry, cut thick pieces, add marinade mix, marinate for 20 minutes; egg mix, chopped garlic, pine nuts on the grill or the Fire Bureau oven baking incense.

2. Heat half a wok of oil, fish pieces stick on the egg, then stick on the cornstarch, put the wok on medium heat and fry until golden brown, remove, filter the oil, and then put back into the wok and fry until crispy, remove.

3. Heat 1 tablespoon of oil in a wok, sauté the garlic and mixed vegetables, pour down the gravy and bring to a boil, pour over the fish and sprinkle with toasted pine nuts.