Twice-cooked Fish Fillets

Name: Twice-cooked Fish Fillets
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Silver carp; Some green pepper; Some Red pepper; Some shallot; Some ginger; Some garlic; Some Cooking Wine; Some starch; Some salt; Some pepper; Some Pixian Douban; Some Tempeh; Some Sugar; Some Chicken Essence

by Night dire

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chongqing, June 7.
The show will be hosted again next week, in Chongqing, which is already in the summer.
I really want to just stand in time like this, without causing sorrow or sorrow, and continue living quietly, as usual...
However, I still have to face everything and the lingering disturbances.
There is no desire to work.
——I like to eat fish, but I rarely buy it, because it takes several meals for a person to buy a fish.
In the afternoon, I bought a silver carp at the gate of the community and made double-cooked fish fillets. "

Twice-cooked Fish Fillets

1. Fillet the fish into pieces, wash and drain the water, add a teaspoon of salt and stir for a minute or two, then rinse with water repeatedly. (The fish fillets treated in this way are firmer, less fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

2. Add pepper, cooking wine, and salt to the drained fish fillets. After marinating for 10 minutes, add water starch, mix well and sizing.

3. Slice green onion, ginger, garlic, Pixian watercress and tempeh; wash and cut green peppers and red peppers.

4. Heat the pan with cold oil. After the oil is hot, fry the fish fillets on medium heat for a few minutes. Do not use chopsticks or spatula during the process. Hold the pan with your hands and gently shake it to prevent the fish fillets from sticking to the pan.

5. Remove the fish fillets when they are slightly dry and set aside. (Fried fish fillets can remain intact during the next stir-frying and will not break easily.)

6. Leave the bottom oil in the pot, add Pixian Douban and Douchi to sauté until the oil is hot.

7. Add sliced green onion, ginger, garlic and stir fry for a taste.

8. Turn to high heat, add the fish fillets and stir gently, add the green and red peppers and continue to fry until they are broken.

9. Add cooking wine, sugar, and salt, pour a tablespoon of water and stir well, turn off the heat and add chicken essence to the pot.

Tips:
Ps:

1. Whether it is boiled fish, sauerkraut fish or tomato fish fillets, it is best to use one to two teaspoons of salt to stir before marinating, and rinse with running water repeatedly, so that the processed fish fillets are firm and transparent. , Not fragile.

2. When marinating fish fillets, add cooking wine, pepper, green onion and ginger slices to remove fishy.

3. Deep-fried fish fillets are not easy to break when stir-frying. Of course, if you are making boiled fish or sauerkraut fish, you don't need this step.

4. If you like the spicy taste, you can also put pepper and dried pepper.

5. The side dishes are free, green peppers, garlic moss, garlic sprouts, onions are all available, according to your own taste.

6. Sugar and chicken essence are fresh, so there are no other seasonings such as soy sauce. You can add them if you like, or add a few drops of vinegar to increase the fragrance.

7. Pixian Douban and Douchi are very salty, and the fish has also been marinated. The final amount of salt should be added.