Improved Splendid Pot Packed Red Fu Fish Fillet
1.
Clean the red blessed fish and slice them into fish fillets. Use kitchen paper to absorb excess water.
2.
Equivalent starch and flour, shredded green onion and ginger. Pour the flour and starch on the board with an appropriate amount of cold water, and pay attention to the consistency not to be too thick, so that it can be left in a vertical state.
3.
The oil is 60% hot, and there will be dense bubbles when the chopsticks stick in.
4.
Put the fish fillets into the pan and fry them until golden brown. Generally, the meat will be re-fried, because the meat will be deep-fried the first time, and the second will be crispy. The fish fillets are relatively easy to cook, so just fry it once. The fish fillets are golden brown once and fried on high fire for 30 seconds at most to get out of the pot.
5.
Use kitchen paper to soak up the fried fish fillets.
6.
Put tomato sauce and appropriate amount of water in the bottom oil of the pot to heat, add white sugar, the traditional method is to fry the sugar, because it is easy to fry and burnt, it is difficult to master, so directly melt in the tomato sauce, add an appropriate amount of starch ginseng juice until thick.
7.
Put the fried fish fillets in a pot and stir fry, and finally pour in white vinegar. The vinegar is easy to volatilize, so be sure to put it later.
8.
Serve with shredded green onion, if you have fried white sesame seeds, you can also sprinkle some.
Tips:
1. The ratio of flour to starch is basically 1:1, you can also increase or decrease it according to your preferences.
2. The thickness of the paste should not be too thin or too thick, as shown in the figure, it can flow in a straight line.
3. When it is heated, it must be played to make it crispy, but it must not be burnt for too long.
