Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
In our inherent impression, fish meat is mostly made into separate dishes, such as braised fish, steamed fish almost no side dishes, of course, there are also like boiled fish, sauerkraut fish and other pig dishes, will be paired with some vegetables to neutralize the taste, but have you ever seen fried fish? Ever seen stir-fried fish with side dishes?
To be honest, today this dish I really saw for the first time, the fungus and fish together fried to eat, a black and a white, a meat and a vegetarian, a fresh and fragrant, I really did not expect the dish to be so fragrant, and the fish fillet can be so complete, not broken, fresh and tender, really open the eyes.
1. First of all, we prepare a piece of fish meat, remove the skin of the fish and cut it into segments, make the fish slices into even thin slices, put it in clean water and wash the blood water.
2. Then add 1 gram of salt, 1 gram of chicken powder and 1 gram of pepper to the fish fillet and grasp it well with your hands to give the fish a taste.
3. Add a little water to let the fillet absorb the water, so that the taste is more smooth and tender; pour in half an egg white to continue to grasp well, the egg white can quickly solidify in case of heat to lock in the water, and then add a small amount of corn starch, continue to stir in one direction, the starch is to form a protective layer in the outer layer of the fillet, put aside and marinate for 5 minutes.
4. 20 grams of soaked fungus, tear into small pieces; half a green pepper, remove the chili seeds inside, cut into diamond-shaped slices; red pepper is also cut into diamond-shaped slices and green peppers put together; spring onion cut into about four cm segments; ginger cut into diamond-shaped slices and put together with shallots for later.
5. Below, we blanch the fillets in the water: boil the water in the pot, put the fillets after the water boils, quickly blanch the water for 20 seconds and pour out the water, the fillets can not be blanched for too long, 20 seconds is enough.
6. Boil the water in the pot again, after the water boils, quickly blanch the green and red peppers and fungus, blanch the water for 20 seconds to pour out, and put the fish fillets together to drain the water and set aside.
7. Burn the oil in the pot, add the onion and ginger together and stir-fry, add half a spoonful of water after stir-frying, add water to prevent the fish fillets from frying the old, then add 1 gram of salt, 1 gram of chicken powder, 2 grams of sugar, 1 gram of pepper, and 10 grams of cooking wine to taste.
8. Turn off the low heat or start the pot, add fish fillets, green and red peppers and fungus, drizzle a little water starch and sesame sesame oil, stir-fry a few times, let the seasoning wrap around the ingredients, and finally pour a little bright oil to brighten the color, you can go out of the pot and plate.
Ah Fei had something to say:
1. Green and red peppers and wood ear blanching water are designed to reduce the cooking time and make the ingredients used consistent with each other.
2. When the fillet is in the slice, the slice must be thinner, when blanching the water, the time should be short, eight ripe, the taste of the fish fillet is not tender for too long.
3. When marinating fish, it is necessary to first taste, then add water, and finally sizing, stir to form mechanical friction, promote the absorption of water by the fillet, and finally use egg white and starch to lock in the water on the surface of the fillet.
Well, this fresh and smooth and tender smooth fried fish fillet is ready, like friends hurry up to try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!