Chili and Mochi Fish Strips

Name: Chili and Mochi Fish Strips
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Around 1000g Bream; 2 tablespoons water; Some oil; 2 teaspoons salt; 2 tablespoons Sugar; a little liqueur; Some Chopped green onion and ginger; 2 teaspoons pepper powder; A teaspoon sesame oil

by sheery's mom

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The fish was caught by my husband. A big bream weighing about two catties. Normally it is braised. But the fish is too big and my husband is not at home. Only my daughter and I can eat the braised braised. So I changed it. A new way of eating, using the middle section of the fish to make a [chicken and mochi fish strip], the mother and daughter both wiped it out with a single meal, and some fish bones do not need to be vomited, which is not enough! "

Ingredients

Around 1000g Bream
2 tablespoons Water
Some Oil
2 teaspoons Salt
2 tablespoons Sugar
a little Liqueur
Some Chopped Green Onion And Ginger
2 teaspoons Pepper Powder
A teaspoon Sesame Oil

Chili and Mochi Fish Strips

1. Scrape the bream off the scales and then slaughter it and clean it up.

2. Remove the head, tail, and fins, and cut the middle section into fish sticks.

3. Add some salt and wine to marinate for about 10 minutes.

4. Pour an appropriate amount of oil into the pot, heat up and fry the fish strips in batches.

5. Fry until golden and remove.

6. Leave a small amount of oil in the original pot, pour the sugar and boil it over a low heat.

7. When the sugar has melted, add the chopped green onion, ginger, pepper powder, salt, and water to a boil.

8. Pour in the fried fish sticks and collect the sauce over high heat.

9. Just drizzle some sesame oil before serving.

Tips:
1. When marinating fish, use wine to remove fishy.

2. In the process of frying the fish, the oil will splash everywhere, and the lid of the pot should be covered immediately after the fish is put in. If conditions permit, the fried fish will be fried all at once, so that it can be put into the juice while it is hot to absorb the seasoning, and it will be more delicious.

3. Put the amount of peppercorns according to your taste.