Fried black fish fillet

Fried black fish fillet

Introduction:

"This black fish fillet is light and delicious. It's easy for beginners to use."

Production steps:

Step 1: wash the black fish into pieces (I asked the seller to process it when I bought the fish in the market), soak the black fungus in warm water and wash the cucumber;

Step 2: marinate fish fillets with a small amount of cooking wine, starch and salt for about 10 minutes;

Step 3: wash the soaked Auricularia auricula, tear it into small pieces, and cut the cucumber into diamond pieces;

Step 4: heat up the frying pan with proper amount of oil, slide the fish fillets into the pan, and then take them out for standby;

Step 5: cut green onion and ginger;

Step 6: leave the bottom oil in the pan and heat it less, then add onion and ginger and stir fry until fragrant;

Step 7: add black fungus and stir fry, add some water and cook;

Step 8: add cucumber slices and stir fry;

Step 9: pour the fish fillets into the pot gently, stir fry a little, so as not to fry the fish fillets into pieces, cook in cooking wine, add some salt to taste, and then put them on the plate;

Materials required:

Black fish: 1200 g

Cucumber: 1

Dried black fungus: 5

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Vegetable oil: right amount

Starch: right amount

Note: the 1200 grams of black fish is for the convenience of sliced fish (because the fish is thick), only half of it is fried, that is to say, two plates can be fried.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light