Mention the word "back to the pot", many people's first reaction is "back to the pot meat". And this back pot fish, it is evolved from the back pot meat. On the basis of the basic taste of the back pot meat, the back pot fish adds the tender taste and fresh flavor of the fish meat, which is very delicious. Fish meat is tender and nutritious, which is a good product for warm and nourishing, and is also an important source of protein. At the same time, the fat content of fish meat is relatively low, which is a high-sodium food, which is very helpful for maintaining the mineral balance of the human body.
Return to the pot of fish fillets
Ingredients: 700 g grass carp, oil to taste, 1/2 tsp salt, 2 tsp light soy sauce, 2 tsp cooking wine, 2 tbsp tomato paste, 20 g garlic, 10 g ginger, 3 chaotian peppers, 1 chives, 80 g starch
Start production:
1 Grass carp descale and remove the gills, remove the internal organs and the black membrane in the stomach, wash and remove the spines and bones, and chop off the fish head. Cut the processed grass carp horizontally into sections about 1 cm thick.
2 After peeling and breaking the garlic into garlic cloves, cut half into garlic slices, the other half into minced garlic; ginger washed and peeled, cut into slices, the other half into minces; cut into rings of chaotian pepper; chives and shallots into white cuts, green onion leaves cut into green onions; 5 grams of starch, soy sauce and about 30 ml of water into a small bowl, mix into juice and set aside.
3 Put the grass carp segments in a container, add salt, cooking wine, 10g starch, ginger slices, garlic slices, half of the green onion white, grasp well and marinate for 20 minutes.
4 Spread the marinated fish evenly on both sides with dry starch.
5 Pour oil into the pot, depending on the amount of fish that has not passed. After heating to 60% heat over medium heat, put the marinated fish segments into the fry until the surface is golden brown, remove and dry the oil.
6 Add 1 tablespoon of oil in another pot, heat 70% of the heat, add ginger, minced garlic, chariot rings and the remaining shallots, stir-fry until fragrant, add tomato sauce and stir-fry well.
7 Add the juice just prepared, bring to a boil over low heat, add the fried fish segments, stir-fry evenly.
8 Finally sprinkle with green onions and sauté well to serve.
Tips: 1 Do not put too much soup, you can wrap the fish evenly, too much will make the fish soft and affect the taste. 2 When cleaning grass carp, be sure to remove the black film in the belly of the fish, otherwise there will be a fishy smell.
Selected from the book "Refreshing Side Dishes", all rights reserved.