Hibiscus braised fish fillet
Overview
It was my first time to make this dish, and I was a little worried about not being able to sell it in the market. I had 5 egg whites left over from making angel food cake, but I didn’t want to use them for baking. I happened to have a pangasius thawed at home, and I was going to make fish fillet soup, but I thought it wouldn’t be too wasteful to keep the egg whites in the refrigerator in case it goes bad! So I had a sudden idea: just use egg white to simmer the fish fillets; not only can I use it once, but I don’t have to worry about it being spoiled. It really kills two birds with one stone; Haha: I didn’t expect it to suit that guy’s taste. It seems that my previous worries were unnecessary~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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Thaw pangasius, wash and cut into thin slices
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Add cooking wine, salt and chicken powder
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Then add Knorr seafood points and dip them in fresh dew and mix well
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Drop a little white vinegar into the egg whites and mix thoroughly
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Add a little egg white to the fish fillets, mix well, and marinate for about 10 minutes
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Stir-fry a little green onion and ginger
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Pour in marinated fish fillets
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Stir-fry over high heat until the color changes. Pour off excess marinade
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Heat the oil again and sauté the onions until fragrant, then pour in the egg white and set it slightly
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After breaking up, add the fish fillets and wolfberry and stir-fry over high heat
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Serve it up
