Stir-fried Diced Fish

Name: Stir-fried Diced Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 450g Long Li Fish Fillet; a little green pepper; a little Red pepper; a little Yellow pepper; 1g White pepper; 1/2 Egg white; 1g Chicken Essence; 5g Sugar; a little salt; 1 tsp Cooking Wine; Some starch; 1 tsp Soy sauce; 1 clove garlic; 1 Chives

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Longli fish fillet not only has no bones, but also has no fishy smell. The finished dishes are elegant in color, tender in taste, and rich in nutrition, making them the most suitable for the elderly and children to eat. As a high-quality marine fish, Longliyu contains unsaturated fatty acids in its fat, which has the effect of anti-atherosclerosis, which is beneficial for preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory.

Stir-fried Diced Fish

1. Defrost and dice the dragon fish, add chicken essence, white pepper, sugar, salt, egg white and catch until the seasoning is absorbed

2. Add water starch and edible oil to marinate for 10 minutes

3. Cut the colored pepper into dices the same size as the diced fish, mince the chives and garlic

4. Add oil to the wok and heat it to 5 to 60% heat, and add the marinated diced fish (don’t move it yet to avoid mashing)

5. When the fish is white, add green onions and minced garlic, cook the cooking wine and light soy sauce and stir well

6. Pour in the diced colored peppers, quickly stir in the water starch, and then it can be out of the pot

Tips:
1: Adding egg white when marinating diced fish can make the fish more tender.
2: Do not move the diced fish in the pot to prevent it from becoming battered and turn it after turning white.