Peach Fillet

Name: Peach Fillet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece sea bass; 8 walnut; 1/2 Bell peppers; 1 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 tbsp Corn flour; Some salt; 1/2 Egg liquid; 3 tablespoons Water starch; Some Green onion ginger garlic

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I bought a sea bass. I said it was 12 yuan per catty. My friends said it was cheap. Very happy, this is the result of the morning market.
When it comes to sea bass, I always think of steaming. But this time I want to try what I just learned. Sea bass has high nutritional value, rich in protein and various vitamins. And the lecithin needed by the human brain. It is a good brain food. Pair with walnuts that also nourish your brain. It's also a dietary health vegetable

Peach Fillet

1. The perch is about two catties. Kill the fish, remove the head, and cut the fish bone into two pieces from the back of the fish. The fish head and fish bones are fried golden brown, add tofu for soup. great. One fish for two

2. Break the walnuts open, soak them in boiling water for five minutes until the peach kernels are full, remove them and use a kitchen paper towel to soak up the water. The frying pan is 40-50% hot, and fry for about a minute or two. Remove the oil control. The advantage of this is that it can force the excess oil out of the walnut. It tastes more crispy and refreshing. You can deep-fry more as a snack

3. Cut the fish fillets into not too thin fish fillets. Use appropriate amount of salt, a spoonful of cooking wine, appropriate amount of cornstarch, and half an egg. Marinate for about five minutes. Lock the moisture, make the fish more tender

4. Change colored pepper to knife, diced green onion, ginger and garlic

5. Frying pan, heat the pan with cooling oil. Pan-fried fish fillets, ready to serve when they are ripe

6. Base oil, sauté the scallions, ginger, garlic, add the colored peppers, and stir fry a few times. Add 1 tablespoon of cooking wine, appropriate amount of salt, chicken essence, 3 or 4 tablespoons of boiling water, 2 tablespoons of light soy sauce. 3 tablespoons of water starch to hook a thin gorgon