Traditional Culture Encyclopedia - Traditional virtues - Where are the fried fish fillets?
Where are the fried fish fillets?
Cooked fish fillets taste thicker, smoother and more tender, and there is a layer of coarse powder outside, which retains the nutrition of fish and tastes healthier. Leave bass oil in the pot, add onion, ginger and garlic, stir-fry until fragrant, add carrot slices, fungus oil and green pepper slices, stir-fry for a while, then add salt, cooking wine, sugar and soy sauce, shake quickly until cooked, and add fish fillets.
After the water is boiled, put cucumber slices, mushroom slices and fish fillets into the pot, add a spoonful of salt, a spoonful of pepper, a spoonful of sugar and a little chicken powder, add a little water starch, stir-fry a few times, and add a little sesame oil when the fried soup is almost dry. Sabah fish should be chopped 15 minutes in advance. Eggs, cooking wine, pepper powder, pepper powder and starch should be fried after pickles, otherwise they will be easily broken. After changing color, put the fish head plate and steak tail into the oil and fry until cooked. Don't open the lid when cooking fish soup. Boiled fish soup will be a white thick soup.
Marinate the fish fillets first, and then season them. Put more oil in the fish fillets and move quickly, or the fish fillets will rot. Scaled silver carp, cut off fences, washed and cut into fish slices. Fish. Conditions: Oil, starch, salt, sugar, cooking wine, white vinegar, tomato sauce, chopped green onion and Jiang Mo. How to make it: Chop the fish (not too thin, about one inch thick, actually similar to fish), then add starch, a little salt and cooking wine.
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