Sweet and Sour Scrambled Fish
1.
Dice fish fillet, marinate with salt, pepper and egg white for ten minutes.
2.
Fish fillet is dipped in starch.
3.
After frying it crispy, take it out, leave it off, and re-fry it on high heat to ensure that the crustacean is crispy.
4.
Pour out the oil in the pot, and the starch residue underneath will remain in the pot, making the soup thick. Add ketchup, sugar, fruit vinegar, and stir-fry on a low heat. Do not paste it, so that the astringency of the ketchup can be removed.
5.
Mix with water and boil it into a viscous juice.
6.
Put the diced fish in, quickly mix well and sprinkle some cooked sesame seeds. Out of the pot.
Tips:
Afterword:
1. Fish fillets should be sea fish, without thorns. Mine seems to be called dragon. I want to buy it recently. I forgot to take it this time. I will make curry next time. Take another photo for everyone to see.
2. Take it out after frying it crispy, leave it off, and re-fry it once again on high heat, so as to ensure that the crustacean is very crispy.
3. Don't be distressed about pickling. Put all the egg yolks in. The egg yolks will make the diced fish soften soon after being fried.
4. Finally, pour the diced fish in a fast speed, and eat it while it is hot, which is crispy.
