Gongbao diced fish

Overview

Ever since I ate this dish in a restaurant that day, I have never forgotten it. The tender fish meat and the sour taste are very refreshing. I thought about it at home today. I made this delicious kung pao fish diced dish.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• celery
• cooking wine
• cucumber
• egg
• fish belly
• green onions
• peanuts
• pickled ginger
• pickled pepper
• starch
• vinegar
• white sugar
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Leave the flesh on the belly of fresh grass carp and remove the spines. Cut into thumb-sized cubes, add salt, cooking wine, white pepper, starch and an egg

   

2. 2 Stir evenly to prepare the diced fish

   

3. 3 Peel and dice the cucumber

   

4. 4 Dried chili peppers cut into sections, ginger slices, pickled peppers cut into sections

   

5. 5 Cut green onions and celery stalks into thin sections. Spare

   

6. 6 Add a little oil to the pot and fry the peanuts until cooked. This needs to be stir-fried over low heat, otherwise it will become mushy. Spare

   

7. 7 Heat oil in a pan, add fish pieces and fry over high heat. Remove from heat and set aside

   

8. 8 Add a little oil to make it spicy, then add the ingredients in Picture 4 and Picture 5 and saute until fragrant

   

9. 9 Two spoons of soy sauce, half a spoon of vinegar, and a little sugar. A bowl of sauce

   

10. 10 Pour the fish pieces into the pot and stir-fry quickly.

    

11. 11 Then pour cucumber and peanuts into the pot and pour in the sauce

    

12. 12 Arrange on a plate and garnish with celery leaves