Twice-cooked fish—the little chef’s private dish

Twice-cooked fish—the little chef’s private dish

Overview

This is my first time trying it, and it feels pretty good

Tags

Ingredients

Steps

  1. Prepare ginger, garlic, and green onions. Smash the garlic and mince it, and cut the ginger into shreds.

    Twice-cooked fish—the little chef’s private dish step 1

  2. Cut the green peppers as shown in the picture and set aside.

    Twice-cooked fish—the little chef’s private dish step 2

  3. Cut the purchased fish into pieces, wash the fish, add salt (3 spoons), cooking wine (4 spoons), ginger (five slices), and Sichuan peppercorns (10 pieces) in sequence, then marinate for about 15 minutes.

    Twice-cooked fish—the little chef’s private dish step 3

  4. After fifteen minutes, drain off the water from the marinated fish, add starch, and stir.

    Twice-cooked fish—the little chef’s private dish step 4

  5. Fry in the pan. Pour oil into the pan, preferably a little more oil. Add a few peppercorns, wait until it is 60% hot, and start frying.

    Twice-cooked fish—the little chef’s private dish step 5

  6. Almost this temperature is enough, you can add a little more starch.

    Twice-cooked fish—the little chef’s private dish step 6

  7. Then add the onions, ginger and garlic and saute until fragrant, add the fried fish pieces and stir-fry carefully. Then add a little water, pour down the green peppers, and when the water is almost dry, start stir-frying, add two small spoons of salt and one spoon of chicken essence, and it is ready to serve.

    Twice-cooked fish—the little chef’s private dish step 7