Twice-cooked fish belly

Twice-cooked fish belly

Overview

One fish, four meals·Twice-cooked fish belly

Tags

Ingredients

Steps

  1. Remove the fish belly, rinse and cut into strips;

    Twice-cooked fish belly step 1

  2. Add salt, pepper, cooking wine, mix well and marinate for about 10 minutes;

    Twice-cooked fish belly step 2

  3. Break in an egg;

    Twice-cooked fish belly step 3

  4. Catch it evenly and add corn flour;

    Twice-cooked fish belly step 4

  5. Mix evenly;

    Twice-cooked fish belly step 5

  6. Fry in 50% to 60% hot oil to set the shape and take out, then re-fry in 80% to 90% hot oil until the outer shell becomes hard and then take out;

    Twice-cooked fish belly step 6

  7. Slice king oyster mushrooms, cut green peppers into cubes, cut chili millet in half, and cut green onions into sections;

    Twice-cooked fish belly step 7

  8. Over low heat, add garlic, Sichuan peppercorns, bean paste, pickled ginger and pickled sea pepper and fry until fragrant, then pour in the fish sticks;

    Twice-cooked fish belly step 8

  9. Stir well and remove;

    Twice-cooked fish belly step 9

  10. Over high heat, stir-fry the king oyster mushroom slices and green pepper pieces until cooked, add the fish sticks and stir-fry, sprinkle in spicy millet, green onions, add vinegar, add chicken essence, mix well and serve.

    Twice-cooked fish belly step 10