Twice cooked fish
Fish have different attributes from pigs. Cooks during a very short time and breaks easily. Therefore, the primary dishes must vary . There are two ways to process fish before sauteing it. one among them is frying and therefore the other is shallow frying.
INGREDIENTS
1 fillet , snake head or other sort of your choice (approx. 600 grams)
1 teaspoon. Chinese cooking wine
1 teaspoon. Salty soy
pinch of salt
1/4 tsp. Sugar teaspoon
5-6 ginger huts
corn starch for coating
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1 teaspoon. vegetable oil
1 teaspoon. Doubanjiang
1 teaspoon. fermented black beans, dou-chi
1 segment of ginger, sliced
2 gloves garlic, sliced
2 garlic sprouts, dig small pieces
3-4 long red chilies, grated
4-5 spring onions
1 teaspoon. Salty soy
pinch of salt
INSTRUCTIONS
1.Cut the fish into pieces about 2 cm thick. Add cooking wine, grated ginger, soy sauce, salt and sugar and massage for 1 minute. Reserve and soak for 10 minutes.
2.Add 1/4 cup cornstarch to the bag and place the fish fillets in it. Gently shake until each bit of fish is evenly coated with the cornstarch. Then let represent 5-10 minutes.
3.Get a shallow skillet and add 1/4 cup of oil and fry the fish pieces until they become hard and golden on the surface. To send.
4.Leave about 1 tablespoon of oil within the skillet, reduce heat and lightly brown for 1 minute until red turns red. Add the garlic, ginger and dou-chi and fry until fragrant.
5.Put the paprika, scallion slices and garlic in it. Fry until almost tender and return the fish, adding soy and salt. Mix it well. Serve immediately.
