How to fry fish fillets delicious

Stir-fried sashimi is a traditional specialty dish, which is fresh and tender, delicious and nutritious, so it is deeply loved by people.

1. Sizing is one of the key technologies of fried fish fillets. Sizing fish fillets not only enhances the toughness of fish fillets, but also makes them more tender and delicious. The specific method is to rinse the sliced fish fillets with clear water until they turn white, then drain the water and put them into a container, add a proper amount of salt, pepper and other seasonings to catch them evenly, add an egg white to catch them evenly, and finally add a proper amount of dry starch to catch them evenly. After catching it evenly, set aside to marinate 10 ~ 15 minutes.

2. Lubricating oil is the second key skill of frying fish slices, that is, after the fish slices are marinated, when the oil in the wok is heated to about 40% of the oil temperature, add the fish slices and fry them gently until they are white and broken, and then drain the oil for later use. Stir-fry the side dishes, adjust the taste, and finally add the fried fish fillets and gently stir them out of the pot.

Exercise:

Slice the fish with an oblique knife, and marinate the fillets with marinade for at least 10 minutes to taste.

Peel and slice zucchini, marinate with salt, wash with water after 10 minutes, peel and slice carrot without salt. Cut the onion and onion separately.

Heat oil in the pan (more than usual), stir-fry the fish fillets quickly, stir-fry the remaining oil with ginger, garlic and onion, and stir-fry the zucchini and carrots.

Stir-fry until the zucchini is slightly soft, add the fish fillets, stir-fry slightly, and add a little salt and onion to the pot.