Fried Fish Section

Name: Fried Fish Section
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Cod meat; 50g carrot; 50g green pepper; 50g Cooking Wine; 200g starch; 1 piece egg; Some salt; Some MSG; Some Sugar; Some Vinegar; 10g shallot; g ginger; g garlic

by Big old cat's space

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Production method: 1) First, cut the cod meat into fish pieces
2) Cut carrots and green peppers into strips and set aside.
3) Add the cut fish segments to salt cooking wine to marinate
4) Then add an appropriate amount of water, starch, and eggs to mix evenly (hanging paste)
5) Add oil to the pot, and when the oil temperature reaches 50% to 60% hot, evenly put the battered fish segments into the oil and fry them into golden brown, then remove them for use
6) Start another pot, add bottom oil, add green onion, ginger and garlic to cook the pot, add cooking wine, stir fry the ingredients
7) Add appropriate amount of water, then add salt, MSG, sugar, and vinegar (note: this dish is mainly salty and fresh, with a little sweet and sour taste, don’t make it into sweet and sour), adjust well To taste, then add water starch to thicken, pour in ming oil (pepper oil) and stir well, and it is ready."

Fried Fish Section

1. First, cut the cod meat into pieces

2. Cut carrots and green peppers into strips and set aside.

3. Add the sliced fish to the salted cooking wine to marinate

4. Then add an appropriate amount of water, starch, and eggs to mix evenly (paste)

5. Add oil to the pot, and when the oil temperature reaches 5 to 60% hot, evenly put the battered fish sections into the oil and fry them into golden brown. Take them out and set aside.

6. Start another pot, add bottom oil, add green onion, ginger, garlic, cook in the pot, add cooking wine, stir fry

7. Add appropriate amount of water, then add salt, monosodium glutamate, sugar and vinegar (note: this dish is mainly salty and fresh, with a little sweet and sour taste, don’t make it into sweet and sour), adjust the taste, Then add water starch to thicken, pour in Ming oil (pepper oil) and stir well, then

Tips:
1) The taste of this dish is mainly salty and fresh, with a little sweet and sour, don't make it sour and sweet.
2) The thickness of the paste should be even
3) The oil temperature must be accurate, not too high or too low
4) The fried fish segments should not be "slurped" in the soup for a long time, otherwise, the fish segments will lose their crispness and taste not good, which will affect the quality of the dishes.
5) The proportion of the soup is appropriate, and the thickening should be appropriate.
6) Other vegetables can also be used as ingredients.