The classic method of frying fish slices?

1. Fried fish slices are a dish made of fish, cucumber and fungus. It is also a traditional famous dish, full of color and flavor, belonging to Cantonese cuisine.

Today, Lao Liu will share the practice of "sliding fried fish slices". Friends who like it can collect it first and try it yourself when you have time.

3. Let's begin to introduce the required ingredients:

Snakehead, egg, green pepper, red pepper, carrot, ginger, corn starch, sugar, soy sauce, oyster sauce, cooking wine, white pepper, chicken juice.

4. Cut off the fins and heads of the cleaned snakehead, cut off the fish along the fish keel, slice it to remove the internal spines, cut it into fillets, put it under running water for ten minutes, and wash off the blood of the fillets.

5. Slice ginger and carrots for later use. The green pepper is pedicled and seeded, and cut into rhombic oblique slices. Add a little salt, a spoonful of sugar, light soy sauce, oyster sauce, cooking wine, a little white pepper, chicken juice, water and starch to a small bowl, and stir well.

6. Squeeze the fish fillets dry, put them in a bowl, beat in half an egg white, and knead them by hand until they are sticky. After about five minutes, add a spoonful of corn starch, grab them again, seal them with a layer of cooking oil, wrap them with plastic wrap, and put them in the refrigerator for two hours.

7. Boil the water in the pot, add the marinated fish fillets and take them out immediately after scalding for fifteen seconds. Pour oil in a hot pan, first add ginger slices and stir-fry until fragrant, then add side dishes and stir-fry until raw, then add fish fillets and stir-fry together, finally pour in the prepared juice, stir-fry evenly and serve.

8, snakehead can dispel blood stasis and promote regeneration, nourish and recuperate, promote muscle and blood circulation, promote wound healing, and has high medicinal value.