Summer green fire stir-fry: water chestnut fillet
Overview
Water chestnuts are rich in protein, unsaturated fatty acids and a variety of vitamins and trace elements. It has the effects of diuresis, lactation, quenching thirst, and detoxification. The red fish is rich in a variety of fatty acids, vitamins A and D, glyceryl ethers, steroids and fish protein hydrolysates, etc., and is also rich in selenium.
Tags
Ingredients
Steps
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Cut the red fish you bought from Greedy Mao into fillets and simply marinate it with chicken essence and starch for half an hour.
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Water chestnuts are very hard and difficult to shell. Boil them in salt water for 20 minutes and cut them in half. Squeeze the hard corner hard. If the girl is weak, bite it with your teeth. You have to master that inch of strength. Once you squeeze, half of the complete water chestnut will slide out.
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Cut the bacon and ginger slices into strips.
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Stir-fry the pan with ginger, then add the fish fillets and stir-fry. Next comes the bacon.
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When the fish meat is completely white, fry it and add cooking wine and a small amount of salt. Water chestnuts have their own sweetness, so add the salt before adding the water chestnuts. Add the water chestnuts, stir a few times, and see that the starch is quickly integrated into the oil, and it feels like a shallow layer of gravy is formed, and it is ready to be served.
