Chinese Food
Sauteed fish ︱ food table
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It's getting hotter. At this time, it's salty and appetizing. It's very tempting to have the fragrant and fragrant coriander. Guests bring a piece of saut é fish in spring. Take the fresh bass without bones, fry it in oil first, then add the saut é e, and stir fry it gently with agaric. The action should be light. Otherwise, the fish will be broken.
Cooking ingredients
Cooking Steps
Step1:After the fresh perch is cleaned, the first step is to remove two large pieces of fish with a flat blade, and then turn the blade into small piece
Step2:Add cooking wine, salt, white pepper, cornmeal and egg white to the fish and marinate for 30 minutes
Step3:Blanch the soaked fungus in water and control the drying
Step4:Add some pure water to the meal and mix with a thin sauce
Step5:Pour more oil into the wok. Turn on the medium heat. Wait a moment and take the chopsticks to measure the oil temperature. When there are small bubbles around the chopsticks, the oil temperature will be OK. Then slide in the fillets. Stir gently. Turn the medium and low heat until the fillets float from the oil pan. Se
Step6:Start the pot again. Pour a little oil. Turn on the medium and low heat. Add ginger slices and stir fry them. Then add fish slices, bittern, rice wine, sugar and salt to taste
Step7:Stir well and then pour in the sauce. When the sauce is almost done, sprinkle some scallions to make it out of the pot.
Cooking tips:1. The key to flavoring sausages is marinade; 2. It's better to choose fresh river fish with fewer bones; 3. It's very important to fry fish slices in oil. There are skills in making delicious dishes.
