Taiwanese sweet and sour white and black fish fillet

Taiwanese sweet and sour white and black fish fillet

Overview

The flesh of Chaobai black fish has few spines, is tender and delicious, comprehensive in nutrition, delicious in taste, rich in collagen, high in calcium, and contains a variety of vitamins, inorganic salts and a variety of amino acids. Use it to make sweet and sour fish, which tastes the most delicious and is a good side dish.

Tags

Ingredients

Steps

  1. Soak the fungus with water for about ten minutes.

    Taiwanese sweet and sour white and black fish fillet step 1

  2. Clean the trendy white black fish bought from Yanmao Jiechan and cut into fillets. Add a small amount of egg liquid, refined salt, cooking wine and cornstarch and marinate for about 10 minutes.

    Taiwanese sweet and sour white and black fish fillet step 2

  3. Spread the fish evenly with sweet potato powder.

    Taiwanese sweet and sour white and black fish fillet step 3

  4. Put oil in the pot, wait until the oil is 50% hot, add the fish pieces, and when the hairtail pieces expand, take them out quickly.

    Taiwanese sweet and sour white and black fish fillet step 4

  5. Add oil to the wok, add onion, ginger and garlic, stir-fry until fragrant, then add tomato paste, stir-fry until thick, add onion, green pepper and fungus.

    Taiwanese sweet and sour white and black fish fillet step 5

  6. Thicken with water starch, add fish fillets, and serve quickly.

    Taiwanese sweet and sour white and black fish fillet step 6