1. Fried fish fillet is a dish made from fish, cucumber and fungus.

It is also a famous traditional dish with full color, flavor and flavor, belonging to Cantonese cuisine.

2. Today, Lao Liu will share how to make "fried fish fillets". If you like it, you can save it first and try it yourself when you have time.

3. Let’s start with the ingredients needed: snakeheaded fish, eggs, green peppers, red peppers, carrots, ginger, corn starch, sugar, light soy sauce, oyster sauce, cooking wine, white pepper, chicken juice 4. Cut off the clean snakeheaded fish

Cut off the fins, cut off the fish head, trim the fish meat along the keel, then slice off the inner spines, cut into fillets, place under running water and rinse for ten minutes to remove the blood from the fillets. 5. Slice ginger and carrots and set aside.

Remove stems and seeds from green and red peppers and cut into rhombus-shaped diagonal slices.

In a small bowl, add a little salt, a spoonful of sugar, light soy sauce, oyster sauce, cooking wine, a little white pepper, chicken juice, water, and starch. Stir evenly and set aside. 6. Squeeze out the water from the fish fillets and put them into a bowl. Beat in half of the egg whites.

, knead it with your hands to make it evenly sticky, for about five minutes, then add a spoonful of corn starch, grasp it evenly again, then seal it with a layer of cooking oil, wrap it in plastic wrap and put it in the refrigerator to marinate for two hours. 7. Pot

Bring boiling water to medium heat, add marinated fish fillets, blanch for fifteen seconds and remove immediately.