This kind of raw material is different from shredded pork and beef tenderloin. Because the fish fillet itself has a relatively high water content and the flesh is relatively fresh, it is not like the flesh, beef and other raw materials that need sufficient “water” and hair growth to ensure smooth and tender. Taste, for raw materials such as fillets and shrimps, sizing only needs to effectively control the moisture, generally add appropriate amount, a small amount of egg white and starch, and mix with clear oil. However, the order of feeding and the operation details in the sizing step need to be well grasped. For example, starch must use sweet potato starch because sweet potato starch has good water absorption, strong adhesion and is not easy to be desalted.
Wash the fish fillets and drain the surface with a clean cloth (if the operating environment is clean, do not wash). Put a little salt in the fish fillet and grab it until it is sticky.
Put in a little cooking wine, grab it by hand and absorb it all by the fish fillet.
Add a little bit of egg white, grab it with your hand and add it to the egg white.
Add very thick wet starch
Keep grabbing all the wraps on the surface of the fillet, sticky and free of moisture, let stand
Add some cooking oil and mix well before cooking.
Prepare the fish fillets for use in advance, remove the shells from the winter bamboo shoots, and wash the red peppers into small pieces.
Boil the water in the pot, add the winter bamboo shoots, cook for 5 minutes on low heat.
Remove and let cool, slice spare
Heat the pot, pour in cooking oil, warm the oil in a hot pot, and pour in the black fish fillet. Most of the fish fillets are whitened and immediately ready for use (about twenty or thirty seconds).
Use the remaining oil in the pot to stir the snow vegetables for about one minute.
Pour into the bamboo shoots and stir-fry for about two minutes.
Pour in the black fish fillet and stir fry a few times
Pour in the red pepper slices, add a pinch of salt and chicken essence, stir fry evenly and serve.
1. The fish fillet should pay attention to, can not put all the materials together, step by step, according to the salt -> cooking wine -> egg white -> thick wet starch, in this order, add each time The amount can not be much, it is necessary to grasp by hand and completely absorbed by the fish fillet and then put down the material. 2. Starch, you must use sweet potato starch, because sweet potato starch has good water absorption, strong adhesion, not easy to desizing. 3. The amount of egg white is not much. Generally, the whole fish fillet is a pound of black fish. It is enough to put half of the egg white. The egg white is put more. When fried, the surface of the fish fillet will not feel clean. 4. Before the fish fillet is placed in the pot, remember to put a small spoonful of cooking oil and mix well, so that the fish fillets are not easy to stick to the pan after the pan, and the fish fillets will not stick together. 5. Slide the fish fillet, the oil temperature can not be high, the hot pot warm oil will put the fish fillet, use the chopsticks to slide away. It was seen that most of the fish fillets in the pot were immediately whitened by transparent whitening. Don't wait for all the whites to come out again, then mix them in the pot and other materials, and the fillets are too old. 6. After the winter bamboo shoots are drowned, they can be oxalic acid and promote calcium absorption. It is also possible to shorten the time until the pot is fried.