Twice-cooked fish fillet

Overview

June 7, Chongqing. I will host another show next week, in Chongqing where summer has already begun. I really want to stand in time like this, without causing worry or sadness, and continue to live quietly, as usual... However, I still have to face everything, and face this lingering disturbance. No desire to work. ——I like to eat fish very much, but I seldom buy it because one fish will cost one person several meals. In the afternoon, I bought a silver carp at the gate of the community and made twice-cooked fish fillets.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• sichuan cuisine
• dinner with friends
• winter recipes
• banquet dishes
• chicken essence
• cooking wine
• garlic
• onions
• pixian douban
• silver carp
• starch
• sugar
• tempeh
• ginger
• green pepper
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the fish fillets into slices, wash and drain, add a teaspoon of salt and stir for a minute or two, then rinse repeatedly with water. (The fish fillets processed in this way are firmer, not brittle, and transparent, which is an important step in making boiled fish, pickled fish, etc.)

   

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

   

3. 3 Slice onion, ginger and garlic, set aside Pixian watercress and tempeh; wash and cut green pepper and red pepper into pieces.

   

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

   

5. 5 When the fish fillets are fried until slightly dry, take them out and set aside. (The fried fish fillets can remain intact and not brittle when stir-fried in the next step.)

   

6. 6 Leave the base oil in the pot. When the oil is hot, add the Pixian watercress and black bean sauce and stir-fry over low heat until fragrant.

   

7. 7 Add onion, ginger and garlic slices and stir-fry until flavourful.

   

8. 8 Turn up the heat, add fish fillets and stir gently, add green and red peppers and continue stir-frying until cooked through.

   

9. 9 Add cooking wine, sugar, appropriate amount of salt, pour a spoonful of water and mix well, turn off the heat and add chicken essence and bring to the pot.