Wok Bao Fish Fillet

Name: Wok Bao Fish Fillet
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pangasius; 10 pieces Green onion; 4 tablespoons Cooking Wine; 10 pieces carrot strips; 10 pieces ginger; 4 Minced garlic; 4 tablespoons Sugar; 6 tablespoons White vinegar; 2 tablespoons Soy sauce; 1 tablespoon salt; 1/2 a spoon MSG

by Xiong Wei 1984

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

There was a pangasius in the refrigerator, and I wanted to eat pot meat again, but it popped up, haha.

Wok Bao Fish Fillet

1. Thick slices of pangasius

2. Add cooking wine and salt to marinate for 10 minutes

3. Add potato starch

4. Grasp even

5. Heat the fish fillets at 50% oil temperature and fry them until they are shaped and removed.

6. Heat the oil to 70% hot, pour the previously fried fish fillets into an oil pan, re-fry them, and fry them until the skin is crispy and remove them for use.

7. Boil the oil in the bottom of the pot to 50% heat, add the green onion, ginger, garlic and carrots, stir-fry until fragrant, add sweet and sour light soy sauce and other seasonings to bring to a boil.

8. Add the meat slices and quickly turn the spoon until the meat slices are evenly coated with juice and the bottom of the pot is no more than the soup.

Tips:
A very simple dish, there are two types of pot-bun pork with cooking juice and boiled juice. I used boiled juice this time.
I put sugar, vinegar, light soy sauce, salt, and MSG into a bowl and make a bowl of juice.