Stir-fried "fried Fish Fillet with Celery"
1.
First, slice the fish into slices for pulping, and then add salt and Shao wine to stir evenly.
2.
After the bottom taste is good, add an appropriate amount of water, starch, and stir evenly for later use.
3.
Blend a bowl of gorgon; put salt and monosodium glutamate in the bowl first.
4.
Then add white pepper and a little sugar.
5.
Pour a few drops of Shao wine into the bowl and add a little water starch.
6.
Then add a little water and stir well for later use.
7.
Bring the water in the pot to a boil, put the celery and red pepper into the pot to fly water.
8.
Then remove the cold and set aside.
9.
Fly the fish fillets made with the pulp out of the water and set aside.
10.
In another pot, put the bottom oil into the green onion and ginger slices until fragrant.
11.
Then pour in all the ingredients and stir-fry evenly into a bowl of glutinous rice.
12.
After the bowl of gorgon is put in the pan, stir fry for a few times and gelatinize with the gorgon sauce to get out of the pan.
Tips:
The characteristics of this dish: bright colors, light side dishes, smooth fish fillets, crispy celery, simple preparation and delicious taste.
Tips;
1. Make the size of the fish fillets evenly thick, and don't crush them during the pulping process, try to keep the fish fillets intact;
2. Cool the celery quickly after flying in water, so as to keep the green color and taste good.
3. Water slide fish fillets are relatively healthy to eat because they are oil-free.
This private stir-fried "Fried Fish Fillet with Celery" from the big stir-fry spoon is ready for your friends' reference!
