Braised Fish Sticks
1.
After the fish is washed, wipe dry and cut into strips.
2.
Add appropriate amount of salt, sugar, cooking wine, white pepper, light soy sauce and marinate for 15 minutes.
3.
Then wrap it with a layer of cornstarch and fry it in the pan until it is golden and firm, then remove the oil control and set aside.
4.
Put the star anise, cinnamon, and ginger slices in the frying pan and stir fragrantly. Pay attention to the low heat. The star anise and the cinnamon will be easily burnt on high heat.
5.
After you can smell the strong spice, put the green onions in, and continue to saute the green onions with a low fire.
6.
Then pour in the right amount of light soy sauce, braised soy sauce, oyster sauce, and a little water to bring to a boil. Put the fried fish sticks into the pot and cook.
7.
When the soup in the pot is almost harvested, add the red pepper and shallots.
8.
Stir-fry quickly and evenly, ready to be out of the pan.
Tips:
1. When frying fish sticks, the temperature of the oil is a little higher and the surface should be deep-fried until it is firm.
2. After entering the pot, don't turn it in a hurry, fry it for a while and then gently spread it with chopsticks to prevent the fish from being broken.
3. When putting water in the pot to cook the fish, pay attention to the amount of water not too much, a little less than the portion of the fish is almost the same. This depends on experience and visual inspection, and you will get your experience after several attempts.
