Cooking Steps

1. 

   Step1:Red snapper fillet from supermarket. Change knife. 45 degree angle slice into a fillet about 3cm long and 2cm wide. 3mm thick. Then put it in a container. Add a spoonful of cooking wine. 3 grams of salt and submerge for 5 minutes.

2. 

   Step2:Submergence time for other preparations. 1. Boil corn and sweet peas together for 5 minutes and remove. 2. Mix the juice in a bowl - two spoonfuls of raw soy sauce, two spoonfuls of rice vinegar, two spoonfuls of sugar and one spoonful of oil consumption. 3. Put some corn starch on one plate. Later, prepare to wrap the fish fillet. 4. Cut the onion, ginger and garlic into pieces for use.

3. 

   Step3:Heat the pan with salad oil. Stick a thin layer of starch on both sides of the plate. When the oil temperature is 60%, fry the pan until both sides are golden. The cooked vegetables are ground in the plate. Fish slices are fried and spread on it.

4. 

   Step4:Make the pot again. Put less oil in the bottom. Stir fry the next spoonful of Pixian bean paste with red oil. Add in the chopped green ginger and garlic to give the fragrance. Pour in the bowl of juice. Wait for the pot to start. Don't add salt because of the oil consumption. Slowly turn off the viscous heat. Pour the juice on the fish slices. OK, let's go to the table. It's absolutely crispy outside and tender inside.