Poached Fillet
by Xiao Jiang 🏇
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The perch flesh is separated and sliced, and washed with cornstarch. Fish meat.
2. Soy bean sprouts, baby cabbage, black fungus, blanch in salt, sugar, oil, and stir-fry for 30 seconds.
3. Heat the pan with cold oil, add the fish bones and fry it, do not move, almost turn over with one hand, put ginger, hot pot base, bean paste, add water ➕ thicken, add light soy sauce to seasoning without adding salt.
4. The water ➕ the powder is a little thicker and put in the fish fillet to boil. Do not remove it for 10 seconds and put it on the plate.
5. Heat oil at 180 degrees, add dried chili and sprinkle with chopped green onion.
6. carry out.
