【jiangsu】furong Fish Fillet

Name: 【jiangsu】furong Fish Fillet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Egg white; a little Wolfberry; 1 piece Pangasius; Some Canola oil; a little Green onion ginger; 1 tsp salt; 1 tsp Chicken noodles; 1 tbsp Cooking Wine; 1 tbsp Dip seafood dew

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I tried this dish for the first time, and I was a little worried before making it that it would not be sold by 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 panasa fish was defrosted at home, which was ready to make fish fillets 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 way you can use it all at once and you don’t have to worry about it being broken. It really kills two birds with one stone; haha: I didn’t expect it to suit the taste of the kid and the old lady. It seems that the previous worry is redundant. ~~~"

Ingredients

5 Egg White
a little Wolfberry
1 piece Pangasius
Some Canola Oil
a little Green Onion Ginger
1 tsp Salt
1 tsp Chicken Noodles
1 tbsp Cooking Wine
1 tbsp Dip Seafood Dew

【jiangsu】furong Fish Fillet

1. Prepare all ingredients

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

3. Add cooking wine, salt, chicken powder and seafood, dipped in fresh dew, and stir well

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

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

6. Heat the pan and pour a wide oil, stir fry the chives and ginger

7. Pour in the marinated fish fillets

8. Stir-fry on high heat quickly and change color, then serve, pour out the excess marinade

9. Reheat the oil and saute the scallions and ginger, pour in the egg whites and wait for a little setting

10. After spreading, pour the fish fillets and goji berries, and stir-fry evenly over high heat

11. Serve on a plate while it is hot and taste

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