Kung Pao diced fish

Kung Pao diced fish

Introduction:

"The body of the fish left at home and the tail of the fish have not been made. In the evening, I made an egg soup, plus this dish, which is the leading role."

Production steps:

Step 1: cut the fish into diced fish, marinate it with sesame oil, salt and egg liquid for 30 minutes, and then put in the cornstarch

Step 2: wash the soybeans, dice the carrots, forget to pat them, put oil in the pan, copy them, put some salt when frying, and you can get out of the pan after a while

Step 3: after the pot of beans and carrots

Step 4: heat the oil in the pan, put in the fish, fry until golden on both sides, and multiply

Step 5: mix rice wine, soy sauce, soy sauce, salt, sugar and chicken essence with a little water to make juice. Put garlic paste and ginger into the pot to stir fry until fragrant, pour in the juice, bring to a boil, stir fry the fish, then pour in the soybeans, pour in a little vinegar before leaving the pot.

Step 6: how to get out of the pot

Step 7: took 2 pictures

Step 8: pick a spoon

Materials required:

Lotus fish: Part

Soybeans: half a catty

Carrots: one third

Soy sauce: a little

Veteran: a little

Yellow rice wine: a little

Vinegar: a little

Salt: a little

Sugar: a little

Chicken essence: a little

Garlic: a little

Ginger: a little

Note: the fish must be salted for a while, one is to remove the pungent taste, the other is to taste

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet