Black Fish Fillet
1.
After the black fish is cleaned, cut it into slices with a knife, the thickness should be moderate;
2.
Put the cut fish fillets in a small pot, and put a small spoonful of Huadiao wine;
3.
Add a teaspoon of starch and a pinch of salt, then mix well;
4.
Peel the cucumber and cut into diamond-shaped slices, cut the red pepper into pieces, cut the green onion into small pieces, shred the ginger, and slap the garlic into small pieces;
5.
Put an appropriate amount of soybean oil in the wok;
6.
When the oil temperature rises to 70% hot, put the fish fillets into the pan and fry;
7.
Fry until the fish fillets are golden brown and remove them. Raise the oil temperature and re-fry for the second time and remove the oil control;
8.
Leave a small amount of soybean oil in the wok, and then put a large spoonful of sugar into the wok;
9.
Put a small amount of balsamic vinegar after the sugar is boiled;
10.
Put in an appropriate amount of light soy sauce;
11.
Stir the sauce and add the fried fish fillets;
12.
Put the onion, ginger and garlic in the pot;
13.
Add red pepper and stir fry a few times;
14.
Add cucumber slices and stir well;
Tips:
1. The thickness of the black fish fillet should be moderate, and it should be fried twice when frying;
2. The dosage of various condiments should be adjusted according to your own taste.
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