Braised fish fillets
Overview
Since the emergence of H7N9 avian influenza, my family has never eaten poultry products. I eat more and more fish, and I often change the dishes such as steamed fish, boiled fish, pickled fish, fish head with chopped pepper, pan carp, etc. This girl is still complaining that I am not innovative. Some time ago, my family went to Yulaoda for dinner, and the children liked the double pepper fish fillet. After I came back, I thought about how to make it. I tried my hand at it today and it was basically a success, but some areas still need improvement.
Tags
Ingredients
Steps
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Wash the grass carp, cut a knife on both sides of the gill and pull out the fishing line;
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Cut the tail of the fish close to the bone, then fillet the half of the fish completely along the belly of the fish. (Same as above on the other side).
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Place the fish skin side down on the chopping board, hold the fish flesh with your hands, and cut the fish into fillets at an angle.
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Add appropriate amount of salt, cooking wine and pepper to the fillets;
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Add the chopped green onion and ginger, add egg white and cornstarch and mix well
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Finally, pour some salad oil to seal and marinate for about 15 minutes.
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Boil water in a wok, put the marinated fish fillets into the pot, and gently spread them with chopsticks.
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Bring to the boil again and remove the fish fillets and set aside.
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Put oil in the wok and when it is 60% hot over medium heat, sauté the chopped green onion, minced garlic and minced ginger until fragrant.
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Pour in the green and red peppers and fungus and stir-fry quickly over high heat.
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Add fish fillets, add a little cooking wine powder and salt, thicken with wet starch, and serve on a plate
