Hibiscus Fillet

Name: Hibiscus Fillet
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Egg white; a little Wolfberry; 1 piece Pangasius; Some Canola oil; a little shallot; 1 tsp salt; 1 tsp Chicken noodles; 1 tbsp Cooking Wine; 1 tbsp Knorr seafood dipped in fresh dew; Some ginger

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I made this dish for the first time, and I was a little worried before making it that it would not be sold on the market; when making angel cakes, there were 5 egg whites left, and I didn’t want to use it for other baking; it happened that a pangasius was defrosted at home, and it was ready to make fish. It's soup, but thinking about the egg whites in the refrigerator, it's not too wasteful in case it goes bad! So I suddenly thought: just use eggs to clean the fish fillets; this will not only be used up at once, but also don’t worry about it. It’s really killing two birds with one stone. Haha: I didn’t expect it to suit that kid’s taste. It seems that the previous worries are superfluous~~ ~"

Hibiscus Fillet

1. Prepare all ingredients

2. Thaw the pangasius, rinse and cut into thin slices

3. Add cooking wine, salt and chicken powder

4. Then add some Knorr seafood, dipped in fresh dew, and mix well

5. Add a little white vinegar to the egg white and mix well

6. Add a little egg white to the fish fillet and marinate for about 10 minutes

7. Stir a little scallion and ginger

8. Pour in the marinated fish fillets

9. Stir-fry on high heat and turn the color and serve, then pour out the excess marinade

10. Reheat the oil, sauté the shallots, pour in the egg whites and set the shape slightly

11. After spreading, pour the fish fillets and goji berries and stir well over high heat

12. Just serve

Tips:
1. Add a little white vinegar or lemon juice to the egg white to get rid of fishy and greasy
2. For this dish, it is best to choose thornless fish and cut fish fillets, so that it is more convenient to eat
3. The fish fillets will be marinated in advance to make it easier to taste, and will be smoother and tender when fried
4. It is easy to widen the oil, fire, and fast during frying