【Jiangsu】Hibiscus slide fish fillet

Overview

It was my first time to try this dish. Before I made it, I was a little worried that it wouldn't be marketable. I had 5 egg whites left over from making angel food cake, but I didn't want to use them for baking. I happened to have a pangasius thawed at home, and I was going to make fish fillet soup, but I thought it wouldn't be a waste if the egg whites were kept in the refrigerator if they went bad! So I had a sudden idea: just use egg white to simmer the fish fillets; not only can I use it once, but I don’t have to worry about it being spoiled. It really kills two birds with one stone; Haha: I didn’t expect it to be very suitable for the taste of the boy and the old lady. It seems that the previous worries were unnecessary~~~

Tags

• hot dishes
• shandong cuisine
• canola oil
• chicken powder
• cooking wine
• egg white
• onion and ginger
• pangasius
• seafood ordered with fresh dew
• wolfberry
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Thaw pangasius, wash and cut into thin slices

   

3. 3 Add cooking wine, salt, chicken powder and seafood, dip in fresh dew and mix well

   

4. 4 Drop a little white vinegar into the egg whites and mix thoroughly

   

5. 5 Drop a little white vinegar into the egg whites and mix thoroughly

   

6. 6 Heat a pan, pour a wide amount of oil and stir-fry chives and ginger

   

7. 7 Pour in marinated fish fillets

   

8. 8 Stir-fry quickly over high heat until the color changes, then scoop it up and pour off the excess marinade

   

9. 9 Heat the oil again and sauté the onion and ginger, pour in the egg white and wait for it to set slightly

   

10. 10 After breaking up, add the fish fillets and wolfberries again, stir-fry over high heat

    

11. 11 Transfer to a plate and serve while hot