Dry roasted fish fillets

Overview

Bright color, glutinous skin and tender meat, spicy and sweet.

Frozen pangasius with skin in pieces, defrosted naturally.
Add ginger, pepper and cooking wine and marinate for ten minutes;
Add red potato starch and flour;
Grasp evenly.
Dice green and red peppers, green onions, shred and peel old ginger.
Heat the oil by 50% to 50% and fry the fish pieces until they are firm and take them out. Heat the oil by 70% to 80% and fry the fish pieces until they have a hard shell. Take them out.
Pour off the excess oil, stir-fry the bean paste, Sichuan peppercorns, garlic, shredded ginger, sugar and pepper over low heat until fragrant;
Pour in the fish pieces and add water until half of the fish pieces are covered;
Bring to a boil over high heat, cover and cook over medium heat for five minutes;
Turn the fish pieces over and cook over high heat for five minutes;
Put the fish pieces into the plate;
Add green and red pepper and stir-fry;
Sprinkle chicken essence and vinegar, mix well, and pour on the fish pieces;
Sprinkle with scallions and cooked white sesame seeds.