Name: Jiao Liao Fish Fillet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Black fish; 15g Bell peppers; 3g Steamed Fish Soy Sauce; 10g Soy sauce; 1 tsp salt; 50g corn starch; 1000g oil; 1g pepper; 3g shallot; 3g ginger; 3g garlic

Jiao Liao Fish Fillet

by Zimo (Little Grassroots Family Food)

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the Year of the Monkey, I would like to send you flat peaches, give you a panacea, and give you a plate of burnt fish fillets, bless good people, every year, this kind of burnt fish fillets is my favorite. It is charred on the outside and tender on the inside, and moderately salty. If you like sweet and sour taste, just change the sauce. If you like, take a look:

Jiao Liao Fish Fillet

1. Black fish boneless, oblique blade (pictured)

2. Marinate the fish fillets (I marinated two black fish together) with cooking wine, green onion, ginger, and a little salt for 20 minutes

3. 400 grams of fish fillets (removed scallion and ginger), put 2 tablespoons of vegetable oil, put dry starch, grasp well, add less water if it is too dry, add dry starch to adjust.

4. As shown in the picture (the paste should not be too thick)

5. Widen the oil in the pan (there is more oil). Make sure to fry at a higher temperature, otherwise it will lose the paste. In addition, you must add the fish fillets in stages to avoid a drop in the oil temperature.

6. Fry it all for the first time and remove the oil control

7. When the oil temperature rises again, re-fry all the fish fillets, and then remove the oil control for use.

8. Bowl of juice: cornstarch, more than 10 grams, light soy sauce, salt, pepper, steamed fish soy sauce, appropriate amount of water, stir well and set aside.

9. Prepare other ingredients

10. Bottom oil in the pot, scallion, ginger and garlic in a pot

11. Pour the juice into a bowl, high heat, and make big bubbles (pictured)

12. Add fish fillets (to be fast)

13. Add bell peppers

14. Flip the spoon and hang the juice evenly.

15. Finished product

Tips:
Widen the oil in the pan (there is more oil). Make sure to fry at a higher temperature, otherwise it will lose the paste. In addition, you must add the fish fillets in stages to avoid a drop in the oil temperature.