Boiled manta ray in grape juice

Ingredients: 250 grams of manta ray fillet, 1 turkey tip chili (about 20 grams), 10 grams of ginger Seasoning: 150 ml of purple grape juice, oil 5 grams, 5 grams of salt, 2 drops of dark soy sauce, 10 grams of corn starch

Preparation method:

1) Sprinkle 3 grams of salt evenly on the manta ray fillet and leave it for 15 minutes. Pour off the water. Then mix 5 grams of corn starch and 50 ml of grape juice, spread evenly on the fish fillet, and marinate for 15 minutes. Remove the heads and flesh of the Turkish peppers, and cut them into pepper rings. Peel the ginger and shred it.

2) Heat the pan, pour oil, and add the sliced ??ginger. After the ginger is sautéed, add the fish fillet and fry on both sides until it is cooked.

3) Add the Turkish pepper rings, pour in the remaining grape juice, pour 2 drops of dark soy sauce, cover the pot and simmer for 30 seconds.

4) Use the remaining 5 grams of cornstarch before serving. Just thicken it. Taste characteristics: Manta ray meat is very tender and delicious. As long as the heat is controlled properly, the fish meat will be extremely soft. The purple grape juice itself is full of fragrance, and the slight spiciness of Turkish pepper makes the juice have the acidity of grapes. It has a sweet and sour taste and contains the spicy and green flavor of chili pepper. It is really a big challenge for the taste.