Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Longli fish ( 1 ) | Or freshwater Fish, grass carp, mandarin fish ( ) |
Pepper ( 1 spoon ) | Salt ( 0.3 spoon ) |
Cooking wine ( appropriate amount ) | Garlic ( 4 cloves ) |
Flour ( 3 spoons ) | Starch ( Spoon ) |
Eggs ( 2 pcs ) |
How to make sweet and sour fish fillets
1. Squeeze out the water from the longli fish and cut into thin slices, about 2mm (meat side facing (top, fish skin side down)
2. Pickled fish: salt, pepper, cooking wine.Marinate for 15 minutes.
3.Masa: starch, flour, eggs, a little salt.Stir evenly in a clockwise direction until it can be lifted up with chopsticks.
4. Dry starch is used to mix the marinated fish fillets to ensure that the fish fillets are not mushy..
5. Bread and deep-fry: Do not use too high oil temperature, fry over medium-low heat until Golden
6.Oil control backup
7.Change the knife and cut it in half for easier eating
8. Prepare tomato juice: a little oil, stir-fry ginger and garlic until fragrant, 1 spoon of sugar, 1 spoon of vinegar, appropriate amount of tomato sauce, and sweet potato starch to thicken.Cook over low heat.
9. Take out the pot and place on a plate, sprinkle with sesame seeds
Tips
Kickled fish should be distinguished according to sea fish and freshwater fish.The marinade for sea fish can be slightly lighter and the sea fish pepper can be maintained.However, because the meat of sea fish is firm, it does not need too much seasoning, but it needs to be equipped with onions, ginger, etc.
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