Original: Ran / Food Supplement And Food Love
After the cold dew, Beijing has been a lot of cold, but the sun is still very warm at noon, according to the past "autumn tiger" routine, recently it will still be quite hot, so eat some good supplements, but not too greasy. So I'll share a fish dish that I often make at home - stir-fried blackfish fillets, especially under the rice, appetizers, do not get tired of doing it three times a week, recently it is simply the most common dish in my family, each time to make a plate is not enough to eat, quite magical. I like to buy a good slice of black fish directly, box horse fresh has to sell, or when you go to the fish market to buy black fish, directly let the master help you slice it well, so that we can do it a lot easier. Oh yes, this dish is very simple to make, mainly there is a small tip to master in advance, this step is done right blackfish fillet non-stick, flavorful, tender and juicy Oh.
< h1 class="pgc-h-center-line" > [Ingredients]</h1>
200g of blackfish fillets, 1 handful of black fungus, 3 shallots, 1 spoonful of salt, 1 teaspoon of cooking wine, 1 spoonful of starch, 5g of cooking oil, 3 slices of ginger, water to taste, 2 teaspoons of rice vinegar.
<h1 class="pgc-h-center-line" > [process overview].</h1>
Gently wash the fillets, drain slightly and marinate with salt, cooking wine and starch for 20 minutes. Cut the shallots into white cuts, finely chopped shallots, sliced ginger and set aside, and soaked in black fungus water.
Pour the oil from the pan, heat the oil, then sauté the green onion and ginger until fragrant, and stir-fry the black fungus. Under the black fish fillet, do not turn it over, when the fillets change color, add a small amount of water, gently spread, cover the pot and cook for 1 minute.
Uncover the lid, add rice vinegar and green onion and stir-fry a few times over high heat.
<h1 class="pgc-h-center-line" > [practice].</h1>
-1-
The most important step in stir-frying blackfish fillets is salting, how to marinate in order to make the fish not scattered, non-sticky, tender and flavorful? Gently rinse the fish in clean water, drain slightly and put it in a bowl, add salt, cooking wine and starch.
-2-
Gently grasp well with your hands, taking care not to use too much force so as not to scatter the fish and marinate for 20 minutes. The addition of starch allows the moisture of the fish to remain inside, and it is also easier to taste, and it is not sticky after cooking. Some people like to add 1 egg white at this step, because my fish has been washed with some moisture, most of the egg white is composed of water, its role is to make the starch better wrapped on the fish meat, so if the fish itself has water on the surface, do not add egg whites, this depends.
-3-
Black fungus soaked in water in advance (forgot to take a picture), washed and cut the shallots, cut the green onion into white sections, chopped green onion, and sliced ginger.
-4-
After the fish is marinated for a long time, pour cooking oil into the pot, heat the oil and stir-fry the ginger slices and green onion white to bring out the aroma, and then stir-fry the black fungus for half a minute.
-5-
Under the black fish fillet, do not move it first, let the fish fillet in the pot first heat for a while, this is to make the starch on the surface of the fish fillet work, and then stir-fry the fish meat is not scattered.
-6-
When the fish changes color, add water, the amount of water is the amount of a pot bottom, then gently stir the black fish fillet, so that the black fish fillet flat spread, cover the pot lid and reduce the heat to cook for 1 minute.
-7-
When the lid is lifted, the fillets have been completed and turned white, and the water has become much less, because the starch is placed when marinating the fish, so the soup at this time can easily become viscous. Add the rice vinegar and stir-fry over high heat.
-8-
Already has the effect of hooking, add the chopped green onion and turn it a few times to get out of the pot.
-9-
A simple stir-fried fish fillet is ready, is it easy to get started?
-10-
The fish is very clear and completely scattered, and the process of frying is not sticky to the pan.
-11-
When we looked closely, the surface of the fish was enticingly shiny, and it was very tender and juicy when eaten in the mouth.
-12-
It's a dinner: stir-fried blackfish fillets, fennel fritters, basil tomatoes, lemon shrimp, garlic purple cabbage, mushrooms fried edamame.
<h1 class="pgc-h-center-line" > [highlights and tips].</h1>
If you want the fillets to taste, you need to marinate in advance, and adding starch can keep the fish moist and not sticky after the pan.
Don't move the fish after it is cooked, and then add water after the fish changes color and then turn it over.
Add vinegar and green onions and stir-fry over high heat to get out of the pan so that you can eat the best fish fillets.
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