Name: Twice-cooked Fish Belly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fish belly; 1/2 teaspoon Pepper noodles; 1 piece egg; 1 Pleurotus eryngii; 2 pcs Millet spicy; 20 pcs pepper; 10g Bubble ginger; 4 pieces shallot; 1/2 teaspoon Chicken Bouillon Powder; 1/2 teaspoon salt; 3 teaspoons Cooking Wine; 3 teaspoons Corn flour; 2 pcs green pepper; 10g garlic; 1 teaspoon Doubanjiang; 10g Sea pepper; 1/2 teaspoon Vinegar

Twice-cooked Fish Belly

by I am crazy grass

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

One Fish, Four Eats, Twice Cooked Fish Belly"

Twice-cooked Fish Belly

1. Remove the belly of the fish, rinse and cut into strips;

2. Add salt, pepper noodles, and cooking wine, mix well and marinate for about 10 minutes;

3. Beat in an egg

4. Scratch well and add corn flour;

5. Hinge and mix evenly;

6. Fry it in 50% or 60% of the oil, and then re-fry it in 80% or 90% of the hot oil until the shell becomes hard.

7. Pleurotus eryngii slices, green peppers cut into pieces, millet spicy cut in half, green onions cut into sections;

8. Add garlic, pepper, bean paste, soaked ginger and soaked sea pepper to fry on low heat, then pour into fish sticks;

9. Stir-fry evenly and remove;

10. Over high heat, stir-fry sliced eryngii mushrooms and green peppers, then pour into fish sticks and stir fry, sprinkle in spicy millet, green onion, vinegar, add chicken essence and mix well.