Mint Fish Nuggets
Overview
One fish hot pot was not finished, but the two best pieces of meat were left. The next day, the skin was removed, cut into small pieces and fried into fish pieces. Added fried mint leaves, Sichuan peppercorns and red pepper, and added salt and pepper. It was delicious.
Tags
Ingredients
Steps
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Some material pictures.
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For eggs, actually only half of the egg white was taken.
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Mint leaves.
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Peel the fish, cut into small pieces, add cooking wine, light soy sauce, salt and pepper to taste.
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After ten minutes, pour a small amount of white wine, add a small spoonful of sugar, pour in half of the egg white, and mix well.
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Add sweet potato starch and mix well.
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Pour enough oil into the wok, heat it up, use a slotted spoon to hold the mint leaves and fry them quickly, then remove from the wok.
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In the same way, use a slotted spoon to hold the chopped red pepper and the Sichuan peppercorns that have been washed and drained, fried and crisped, and set aside.
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Add fish pieces and fry until browned.
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Drizzle with oil, pour into a plate, mix with crushed Sichuan peppercorns, top with fried mint leaves, and serve.
