In fact, in summer, steamed fish and stewed fish soup are cooked. It's a common practice for fish, but frying black fish fillets is a very appetizing practice in my opinion. So, if we are tired of eating fish in other ways, we can also try this method. However, when many people cook fried black fish fillets, there will definitely be some sticky or tasteless phenomena. So today Bian Xiao will teach you the correct method. As long as you master these tips, you can make very delicious and tender black fish fillets. Moreover, this taste is made of some hot and sour flavors, and it is delicious with rice. Do you always stick to the pan and turn black when cooking black fish fillets? Teach you the correct way to make fish tender and tasty!
Specific practices:
Wash the bought snakehead first, rinse it several times and cut it into thin slices. If you feel that you can't handle it, you can ask the master of the aquatic product market to help you cut it. Then put the fillets in a bowl, add some salt, onion, pepper and cooking wine, and marinate for 15 minutes. Picking out onion segments after pickling, adding a little water starch and egg white, and catching well for later use. Then cut ginger into filaments, slice garlic and dice millet pepper for later use. Add cooking oil to the pot, the amount of oil should be large, the oil temperature should not be too hot, about 40% to 50% heat is enough, then pour in the black fish fillets, fry them for about 10 second, and take them out immediately. Leave the oil at the bottom of the pot. When the oil is hot, pour in the prepared ingredients and stir well. Then pour in the fish fillets and stir well together. Finally, season and serve.