Braised Pork Fillet

Name: Braised Pork Fillet
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g fish; 150g lettuce; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 2 teaspoons Soy sauce; 1 tbsp Bean Spicy Sauce; 15g green pepper; 15g Red pepper; 15g Pickled peppers; 2 pieces Shallots; 10g ginger; 10g garlic; 2 tbsp corn starch; a little Crushed black pepper

by Jackey cat

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The fish is a kind of sea fish. According to friends, the maw of this fish is very expensive on the market, and the fish meat is just like the chilled fish in the general market. It is not very expensive. Usually this fish is a large one. The fish boss always cuts them up and sells them, and the fish maw has already been dealt with separately by the fish boss. The best way to eat this kind of fish is not steaming, but roasting or frying, or baking. Today, cats have a taste that can be served on the table as a home-cooked dish, but also as a banquet dish. Add pickled peppers and spicy watercress as appetizers. The fresh ingredients are very delicious.

Braised Pork Fillet

1. Wash the fish, drain the water, and marinate with salt and black pepper for 1 hour

2. Then wash the black pepper on top, cut into pieces, add salt, sugar, light soy sauce, cornstarch and mix well

3. The oil in the pot is 70% hot, the fish pieces are fried until the surface is firm and the oil is removed.

4. Put a little oil in a pot, sauté garlic, ginger, spicy bean paste and pickled peppers

5. Add boiling water and mix in some light soy sauce, dark soy sauce, etc.

6. Put the fish pieces into the grill

7. After the pot is boiled, put the lettuce pieces into the roasting to mature

8. Just before it is out of the pot, add the green and red peppers and chopped green onion, and stir well.

Tips:
1. When frying the fish, the temperature of the oil should be a little higher. Don't rush it after the pan is fried. Let it fry the shape first, and then turn it over.
2. Bean sauce has saltiness, so add salt as appropriate.