Corn Pan Belly
1.
Defrost the frozen fish fillet first. The pot next to it is corn mash
2.
Rinse the fish fillets with kitchen paper, dry the water and cut them into fish pieces obliquely
3.
Beat one-third of the eggs to marinate the fish (the rest will be simmered in the corn puree for glutinous rice), then add the ginger Shaoxing wine and mix well, then add half of the pepper and half of the salt and mix well (the other half will remain as Gorgon juice)
4.
Put the cut fish fillets into the above marinade, mix well and marinate for 15 minutes
5.
The marinated fish pieces are covered with corn flour
6.
Pour the raw oil into the hot pan. When the oil is heated to 160 degrees, gently stir it to make the oil temperature even. When the chopsticks are inserted into the oil and bubbles will come up, add the fish pieces one by one, medium and deep fry for a minute or two.
7.
The outside of the fish pieces becomes hard and then turned over to take out when they are eight mature and golden brown.
8.
Wait 2 minutes to reheat the oil and pour the fish into the fish. Fry it again on high heat for 30 seconds until it makes a coughing sound. Put it on the kitchen paper to absorb the oil.
9.
Warm water tuned cornstarch
10.
Pour the corn in the hot pot and add the chicken broth. If you like more gorgon juice, you can add more chicken broth, then add sugar, pepper, salt, cornstarch, and water while stirring and add it to the pot in the same way, then add the egg liquid to your favorite consistency and turn off the heat.
11.
Finally, pour the cooked corn puree on the fish pieces to finish
12.
The remaining gorgon juice can also be used for bibimbap
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