Ingredients
Seabass sashimi ( 750g ) | Carrot slices ( 25g ) |
Egg white ( one ) | Chives ( appropriate amount ) |
Ginger ( appropriate amount ) | Garlic cloves (appropriate amount) |
Table salt ( Adequate amount ) | White Pepper ( appropriate amount ) |
Starch ( appropriate amount ) | Yellow wine ( appropriate amount ) |
MSG (appropriate amount) | Salad oil ( appropriate amount ) |
1. Cut the chives into sections, slice the garlic cloves, shred the ginger, and slice the carrots.
2. Add egg white and a small amount of starch to the sashimi, mix well and marinate for 15 minute.
3. Boil a pot of water, boil it, blanch the sashimi, and remove Drain and set aside.
4. Add salad oil to the pot and heat until medium ripe, blanch the carrot slices in the oil Take it out, drain the oil and set aside.
5. Pour an appropriate amount of salad oil into the pot and heat it, add garlic slices and green onions.Saute the slices and ginger until fragrant, then add the carrot slices and stir-fry together.
6. Then add the blanched fish fillets and stir-fry gently, add salt, white Season with pepper and MSG, stir-fry over medium heat for about 2 minutes and it's ready to serve.When it comes out of the pot, use chopsticks to pick out the green onions, garlic slices and shredded ginger before putting them on a plate.This will make it look better.
7. The tender and delicious fish fillet is ready.Quickly pick up the chopsticks Give it a try!
Tips
1.When stir-frying the fish fillets, stir-fry gently from bottom to top.If you use too much force, the fish fillets will break into pieces and lose their shape.
2.Add egg white and a small amount of starch to the sashimi to marinate it to make the fish fillets smooth, tender and delicious.
3.When frying fish fillets, the oil temperature should not be too high, otherwise it will easily burn the bottom.
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