Name: Long Fish Section
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g fish; 90g starch; 1 piece Egg white; 3g salt; 3g Thirteen incense; 3 pcs Line pepper; 2 pcs Beauty pepper; 15g shallot; 10g ginger; 2 cloves garlic; 10g Soy sauce; 10g Steamed Fish Soy Sauce; 8g Oyster sauce; 3g Chicken Bouillon Powder

Long Fish Section

by Warm husband life

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

From small to large, there must be fish in my family’s New Year’s Eve dinner without exception. The more common way to cook fish is to stew, steam and boil. Nowadays, there are more grilled fish in restaurants outside. The braised fish section to be made today is not common, but it tastes good. If you are tired of eating it, you can try other methods.
The fish must be fresh, so that the fish is fresh and delicious.
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Long Fish Section

1. Prepare ingredients

2. Split the fish from the middle, remove the bones, and pull out the big spines by hand

3. Cut into sections

4. Add egg whites, thirteen spices, a small amount of salt, starch, and flour to the cut fish pieces to form a relatively thin batter.

5. Fry in a frying pan on a low fire until golden, repeat the fry again on high fire

6. Prepare the sauce: steamed fish soy sauce, oyster sauce, soy sauce, chicken essence, thirteen incense, water; sliced green onion, ginger, garlic and chili

7. Stir-fry the chives, ginger, garlic and chili in a hot pan with cold oil, pour in the sauce and bring to a boil

8. When the sauce is slightly reduced, pour in the fried fish and chili, and spoon it out of the pan (you need to cover it with the sauce)

9. Spicy and good taste

Tips:
The ratio of flour to starch when catching fish segments is 3:1
It only takes a few seconds for the fish section to explode the second time. My personal WeChat: nuanfu9 If you have any questions, you can add me to ask~