Home-cooked fish recipes, back pot fish, simple and delicious nutrition, as delicious as back pot meat, eat not enough back to pot fish

<h1 class="pgc-h-arrow-right" > back to the pot fish</h1>

I must have seen the back pot meat, maybe not seen the back pot fish. Today I made a handful of back pot fish.

Fees:

Large flower carp slices of sugar, soy sauce, vinegar green pepper, celery green onion, ginger, garlic sprinkling, chicken essence, bean flour Pixian watercress, peppercorn grains, pepper noodles

To prepare the fish back to the pot:

Hualien fillets are marinated for 1 hour with cooking wine, peppercorns, ginger slices, watercress, chicken essence, a little dark soy sauce, sugar, a little vinegar, and more bean flour.

Put more oil in the pan and fry the marinated fish flakes to make them yellow on both sides (fry for a while).

Fish out the fried fish.

Leave a little oil in the pot to stir-fry the garlic slices and green onion, then stir-fry the cut large green peppers and celery, add the fried fish slices and gently turn over and sprinkle the pepper noodles.

Tips:

Can't put salt anymore, it will be salty. The frying process is not easy to flip, gently pushing in the pan, easy to avoid turning the fish rotten.