Official Grilled Fish
1.
First use kitchen paper to absorb the excess water on the surface, then remove the thorns to save the meat, cut into long strips, add ginger juice, and marinate in Shaoxing Huadiao wine for 10 minutes to remove the fishy smell, and second to make the fish strips Add more flavor.
2.
Wash winter bamboo shoots, mushrooms, and cucumbers and cut them into long strips. Soak the fungus in warm water in advance.
3.
Beat the eggs into the firm, add starch and mix well.
4.
Then add salt and a lot of peanut oil to make a thicker batter. Adding Tori peanut oil to the batter can blend the silkiness, which is a key step to increase the taste.
5.
Shred green onion, shred ginger, and slice garlic for later use.
6.
Put an appropriate amount of Duoli peanut oil in the pot and heat it to 60% of the oil temperature.
7.
Put the fish sticks in a frying pan and fry them until golden brown to remove the oil control.
8.
Then put the cucumber strips, mushroom strips, and winter bamboo shoots together in a frying pan and fry for a while to take out to control the oil.
9.
Leave a little oil in the original pot, add shredded green onion, shredded ginger, and garlic slices until fragrant.
10.
Add ginger juice, Shaoxing Huadiao wine, rice vinegar, meat broth, salt, sugar and bring to a boil, then simmer for about 3 minutes.
11.
Pour in fish sticks, mushrooms, winter bamboo shoots, cucumbers, and fungus and stir fry evenly.
12.
Pour in the wet starch to thicken, and finally pour the pepper oil out of the pot and serve it on the table.
Tips:
1. Don't cut the fish sticks too thin, personally feel that it is about the same thickness as a little finger.
2. Oiling the ingredients and vegetables together can make the vegetables firmer and taste better.
