Fried Fish Fillets
1.
Shred all the ingredients.
2.
The fish tail is removed from the bone and the meat is removed.
3.
Cut the fish into thin slices and cut off the noodles so that there are no small spines. You can cut it with two or three cuts, so that the meat is larger.
4.
Add appropriate amount of salt to the fish fillets until they are gelatinized, then add starch, egg whites, and oil to the fish fillets and set aside.
5.
Heat the pot and add oil. When the oil temperature is about 80 degrees, add the fish fillets and pour out to control the oil.
6.
Wash the pan, add the oil to heat up the green onion, ginger, dried chili, and nine-layer pagoda to fry until fragrant. Then add green, red pepper, and celery to soften, add light soy sauce, pepper and other seasonings, add the fish fillets and stir well.
7.
Then put it into the nine-story tower, thicken the drenching oil and put it on a plate.