Pleurotus Eryngii Fried Sea Bass

Pleurotus Eryngii Fried Sea Bass

1. Wash the perch and cut off the perch head.

2. Tick off the fish along the spine.

3. Then remove the thorns on the abdomen.

4. Cut the upper third of the fish into the skin with a knife, don’t cut it off.

5. Put a knife on the skin and cut off the fish.

6. After cutting off the skin, cut the fish into strips.

7. Dice again.

8. The cut meat is put in water to wash off the mucus and fishy smell.

9. Squeeze the water by hand, add salt and cooking wine, and grab it by hand. Add the starch and grasp it with your hands, and marinate for ten minutes.

10. Mix well with seasoning sauce: oyster sauce, sugar, light soy sauce, corn starch, cooked sesame seeds.

11. Finely chop ginger and green onions.

12. Put oil in the pot, heat it to 60% to 70% heat, add the fish, and fry it until the shape is finalized. Do not fry for a long time. (Don’t use a shovel when you get to the pot, just shake the pot a little)

13. Cut the eryngii mushrooms and green and red peppers into strips.

14. Boil the pleurotus eryngii in boiling water (be careful not to blanch it for a long time, otherwise the umami taste will be lost. The blanching is to make the pleurotus eryngii taste smooth).

15. Leave a little base oil in the pot, add green onion and ginger and fry until fragrant. Add pleurotus eryngii and green and red peppers and stir fry over high heat. Add fish cubes and fry. Mix the sauce well, pour in and stir fry.

16. Finally, add the cooking wine to stir-fry evenly out of the pot.

Tips:

1. This method is very suitable for children and the elderly to eat.



2. To keep the fish fresh and nutritious, the oil temperature should not be high and the frying time should not be long.



3. Don't use white wine instead of cooking wine, because the vegetables cooked in white wine are bitter. You can use wine, rice wine, and beer instead of cooking wine.



4. The ingredients can also be replaced by others. The remaining fish bones are used to make the soup.



5. Pleurotus eryngii is blanched in boiling water. Be careful not to blanch it for a long time, otherwise the flavor will be lost. The blanching is to make the eryngii mushroom taste smooth.