1. Thaw a slice of Long Li fish fillet at room temperature
2. Cut into pieces of the right size, and use kitchen paper towels to absorb moisture
3. Pour half of the salt, cooking wine and light soy sauce, 2 tablespoons of starch, gently grasp it with your hands, and marinate for about 10 minutes
4. While marinating the fish, dice the onion, thaw the mixed vegetables and drain the water
5. Next, I have to pass the fish over the oil, I use the blended oil for Fulinmen Nutritionist Edible
6. Pour the oil into a small pot and heat it to 50% hot on medium heat
7. Add a little flour and egg white to the fish cubes. After catching well, put the fish cubes into the oil pan one by one
8. On medium heat, fry the pieces of fish and remove them. Place them on a kitchen paper towel to absorb the remaining oil. The fish is very tender and easy to cook, don’t fry it too old
9. Add the remaining half of the salt, cooking wine, light soy sauce, add starch, a few tablespoons of water and sugar, and mix well into a bowl of juice for later use
10. Pour a little bit of oil from the fried fish in the wok, heat up on medium heat, pour in the diced onions, and fry until they are broken
11. Pour in assorted vegetables and stir-fry until they are broken
12. Pour the fried fish pieces into the wok, pour the sauce along the side of the wok, and fry quickly and gently over medium heat
13. Wait for the juice to become viscous and transparent, just serve it out
14. It's edible, the fish is fresh and not fishy, without fish bones, and with meat and vegetables, it is very delicious
Tips:1. I use Fulinmen Nutritionist's edible blending oil, non-GMO, containing 5% linseed oil, 10% peanut oil, 13% rice oil, 35% rapeseed oil, and 37% corn oil. The nutrition is more balanced.
2. The oil used for frying, it is best to filter out impurities, keep it sealed, and use it up within three days to avoid oxidative deterioration.
3. In order to keep the fish pieces white and tender, only the egg whites are hung in a thin paste and deep-fried.
