Stir-fried Crispy Pork Jinsha Perch Carp Fillet

Overview

Jinsha perch is rich in protein and 17 kinds of amino acids needed by the human body. The total amino acid content is 89% of the dry weight. It is low in fat, low cholesterol and high in glial protein. This dish is still crispy, fragrant, and has no fishy smell.

Tags

• hot dishes
• home cooking
• dinner
• ginger
• jinsha perch
• oil
• pickled pepper
• red bell pepper
• starch
• white sugar
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Choose a piece of fresh Jinsha seabass, wash and cut into thin slices, add salt, a little soy sauce, starch, pepper, ginger, mix well and marinate for a while.

   

2. 2 Wash and shred the bell peppers, and cut the pickled peppers in half (the bell peppers are nice in color but not spicy, while the pickled peppers have a little sour and spicy flavor and are good at removing fishy smell).

   

3. 3 Heat oil in a pan, add pickled pepper and stir-fry for a while.

   

4. 4 Pour in the marinated fish fillets and stir-fry over high heat for a while.

   

5. 5 Fry until the surface of the fish fillets is brown, add soy sauce and a little sugar to enhance the freshness. Finally add shredded chili peppers and stir-fry evenly.