Pot Fish Fillet

Name: Pot Fish Fillet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Partial mouth fish; Some salt; Some Sugar; Some White pepper; Some Cooking Wine; Some shallot; Some ginger; Some parsley; Some carrot

by Jun Meng dark blue

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

People in the Northeast love to eat pot-and-wrapped meat. Bao Bao fish, have you tried it?
There is no limit to creativity. Use the practice of pot-packed fish to make pot-packed fish, giving you a different fish experience.
The method of Baobao fish is the same as Baobao, except that the meat is replaced with fish. The vegetables are golden in color, crispy on the outside and tender on the inside, sweet and sour, and not greasy. "

Ingredients

1 piece Partial Mouth Fish
Some Salt
Some Sugar
Some White Pepper
Some Cooking Wine
Some Shallot
Some Ginger
Some Parsley
Some Carrot

Pot Fish Fillet

1. Wash the fish, remove the head and internal organs and cut into chunks, add salt, white pepper, and cooking wine to marinate for 10 minutes;

2. Soak the starch with water, wait for the starch to settle, pour out the water, add a little oil and stir to make a paste. Dip the fish fillet evenly with a layer of dry starch, then dip it in the wet starch paste, and fry it in the oil pan until it is shaped and removed. After all the fish pieces are fried, continue to heat the oil pan. When it is 70 to 80% hot, pour all the fish pieces into the pan together and fry them into golden brown and remove them;

3. Mix salt, white vinegar and sugar into a sweet and sour sauce for later use;

4. Add oil to the pot, sauté the green onion and ginger;

5. Add the fried fish pieces and stir fry, cook in sweet and sour sauce and continue to stir fry;

6. Finally, add the shredded carrots and coriander, turn them over and spread them out evenly.

Tips:
1. After the fish slices are stained with cornstarch, shake off the excess flour, so as not to over-fry and affect the taste;
2. The pieces of fish should be deep-fried one by one, and separated from time to time, so as not to stick together and fry them thoroughly.