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. Prepare other ingredients
9. 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.
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.
