Twice-cooked fish belly

Twice-cooked fish belly

Overview

The belly of a fish cooked twice. The fish sticks are crispy on the outside, tender on the inside, spicy and fragrant.

Tags

Ingredients

Steps

  1. Remove the fish belly, about 400 grams.

    Twice-cooked fish belly step 1

  2. After rinsing, cut into long even strips along the bone spurs;

    Twice-cooked fish belly step 2

  3. Add 0.5 tsp salt, 0.5 tsp pepper, 1 tsp cornstarch, 2 tsp cooking wine;

    Twice-cooked fish belly step 3

  4. After the mixture is evenly mixed, beat in an egg white and mix well.

    Twice-cooked fish belly step 4

  5. Cut 4 green peppers into cubes, 1 spicy millet, 1 green onion, and slice 5 grams of ginger.

    Twice-cooked fish belly step 5

  6. Heat some vegetable oil until 50% to 60% hot, add fish sticks;

    Twice-cooked fish belly step 6

  7. Fry until set and take out;

    Twice-cooked fish belly step 7

  8. Heat oil until smoking, add fish sticks, fry until shell becomes hard and take out;

    Twice-cooked fish belly step 8

  9. Leave about half a tablespoon of oil, and over low heat, add ginger slices, spicy millet segments, and about 20 Sichuan peppercorns;

    Twice-cooked fish belly step 9

  10. Add 2 tsp bean paste and 0.5 tsp sugar and stir-fry until fragrant;

    Twice-cooked fish belly step 10

  11. Pour in the fish sticks and stir-fry and remove;

    Twice-cooked fish belly step 11

  12. Add green pepper cubes and 0.5 teaspoon of salt and stir-fry over high heat;

    Twice-cooked fish belly step 12

  13. Pour in fish sticks, green onions and 0.5 teaspoon of chicken essence;

    Twice-cooked fish belly step 13

  14. Stir well and pour a little vinegar.

    Twice-cooked fish belly step 14