【Refreshing and chewy】Fried fish snaps with green pepper
Overview
This little thing is called [fish buckle]. I searched online and found that it is a bone in the middle of the throat of a fish. It has different shapes, some are heart-shaped, some are triangular, and a bit like a sunflower seed. They are usually found in the throats of large fish. But PAPA and MAMA said it was the stomach of a fish. Which one is right? After eating it so many times, our family all agree that fish snaps taste better on bass, especially sea bass.
Tags
Ingredients
Steps
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Fish clasp is ready.
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Cut the fish snap in half with a knife and scrape out the mucus inside.
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Use salt to pickle and wash away the mucus in the fish clasps.
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Scrub repeatedly with salt and rinse with water. (Until the water becomes clear and the fish clasp is drier and less mucous than before).
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Heat the pot, sauté the minced ginger until fragrant, add the fish fillet and stir-fry until it changes color.
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Stir-fry the fish fillets until they change color. Add the green peppers, stir-fry, and add a little water.
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Stir-fry the green pepper until it changes color (more shiny green), add a little light soy sauce for color. [This step can be ignored]
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Finally season with salt.
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Add salt and stir-fry evenly to reduce the juice slightly.
