Sauce-glazed fish fillet

Overview

How to cook Sauce-glazed fish fillet at home

Tags

• hot dishes
• home cooking
• banquet dishes
• lunch
• dinner
• carp
• chicken essence
• chopped pepper
• cooking wine
• light soy sauce
• millet spicy
• onions
• starch
• ginger
• salt

Ingredients

Steps

1. 1 One carp weighs 600 grams. It would also be good to use black fish or sea bass instead

   

2. 2 Take a small bowl, add shredded ginger, scallions, and cooking wine and knead for a few times

   

3. 3 Carp knife processing, remove the fish head and fish bones, chop the fish bones into small pieces, add ginger, green onion, cooking wine, mix well and marinate

   

4. 4 Cut the fish into slices diagonally, clean it twice, add cornstarch, pepper, ginger, scallion and cooking wine, marinate well, and finally add half a spoonful of peanut oil to make it smooth and tender

   

5. 5 Chop spicy millet, mince pepper, mince ginger and garlic

   

6. 6 Add appropriate amount of water to the pot, add ginger slices and green onion segments

   

7. 7 Boil the water, add the fish heads and bones and blanch them until the fish is cooked

   

8. 8 Take out the blanched fish heads and bones and place them on a plate

   

9. 9 Put the fish fillets into the pot and blanch them for about 20 seconds

   

10. 10 Take out the fish fillets and place them in the middle of the fish

    

11. 11 Add oil to the pot, add minced ginger, minced garlic, chili millet, and chilli padi and stir-fry over low heat until fragrant

    

12. 12 Add appropriate amount of water, light soy sauce, salt and chicken essence to enhance the flavor, then add starch water

    

13. 13 Pour the soup from the pot over the fish

    

14. 14 Finished product pictures

    

15. 15 Finished product picture 1