Cucumber Popper
1.
Wash the cucumber and sea bass.
2.
Cut off the head of the perch.
3.
Tick off the fish along the spine.
4.
Then remove the thorns on the abdomen.
5.
Cut the upper third of the fish into the skin with a knife, don’t cut it off.
6.
Put a knife on the skin and cut off the fish.
7.
After cutting off the skin, cut the fish into strips.
8.
Dice again.
9.
The cut meat is put in water to wash off the mucus and fishy smell.
10.
Drain off the water, add salt and cooking wine and grab it with your hands, then mix it with cornstarch. Each piece of fish must be covered with flour. (I forgot to take pictures with cornstarch).
11.
Mix well with seasoning sauce: oyster sauce, sugar, light soy sauce, corn starch, cooked sesame seeds and appropriate amount of water.
12.
Finely chop ginger and green onions.
13.
Cut the cucumber into two pieces and remove the flesh inside. Cut the red pepper into cubes.
14.
Put oil in the pot, heat it to 60% to 70% heat, add the fish, and fry it until the shape is finalized. Do not fry for a long time. (Don’t use a shovel when you get to the pot, just shake the pot a little)
15.
After the fried fish, drain the oil, leave a little base oil in the pan, add green onion and ginger and fry it until fragrant.
16.
Add cucumber and red pepper and stir fry.
17.
Add fish cubes and fry.
18.
Add the sauce and stir fry.
19.
Finally, add the cooking wine to stir-fry evenly out of the pot.
Tips:
1. This method is very suitable for children and the elderly to eat.
2. To keep the fish fresh and nutritious, the oil temperature should not be high and the frying time should not be long.
3. Don't use white wine instead of cooking wine, because the vegetables cooked in white wine are bitter. You can also use wine or rice wine instead of cooking wine.
4. The ingredients can also be replaced by others.
