Burnt fish fillet
Overview
During the holidays, the family will entertain some relatives and friends, so it is necessary to prepare a few special banquet dishes. As long as you learn this method, you can make any kind of meat, pot-wrapped meat, or fish. Check it out if you like:
Tags
Ingredients
Steps
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Debone the black fish with a slanted blade (as shown in the picture)
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Marinate the fish fillets (I marinated two black fish together) with cooking wine, onion, ginger, and a little salt for 20 minutes
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Take 400 grams of fish fillets (remove onion and ginger), add 2 tablespoons of vegetable oil, add dry starch, and mix well. If it is too dry, add less water; if it is too thin, add dry starch to adjust.
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As shown in the picture (the batter should not be too thick)
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Add more oil to the pot (more oil). The oil temperature must be higher for frying, otherwise the fish will be de-cooked. In addition, the fish fillets must be added in batches to prevent the oil temperature from dropping
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Fry them all for the first time, take them out and control the oil
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When the oil temperature rises again, fry all the fish fillets again, then remove them to control the oil and set aside.
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Prepare other ingredients
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Bowl juice: corn starch, a little more than 10 grams, light soy sauce, salt, pepper, steamed fish soy sauce, appropriate amount of water, stir evenly and set aside.
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Heat oil in a pot, simmer onion, ginger and garlic
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Pour the juice into the bowl, turn to high heat and make big bubbles (as shown in the picture)
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Add fish fillets (quickly)
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Add bell peppers
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Turn the spoon and the juice will be evenly distributed.
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Finished product
