Fish chop with chopped pepper

Fish chop with chopped pepper

Introduction:

"At the weekend, it's still a cloudy sky, as always. Is still lazy at home, is still lazy to continue the food. Still languidly thinking about things. Every time I buy back a grass carp or silver carp, I will change the pattern, because a fish is too big, I will eat three meals in a row. I've done eggplant sauce fish steak and black pepper fish steak before, but this time I made chopped pepper fish steak, which tastes very good. "

Production steps:

Step 1: wash the fish chops and thick fillets, drain the water, add appropriate amount of salt, stir for one or two minutes, then rinse with water repeatedly. (the fish fillets treated in this way are more compact, not fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

Step 2: add white pepper, cooking wine, salt and sugar into the drained fish steak, mix well and marinate for 10-20 minutes.

Step 3: slice onion, ginger and garlic, chop pepper properly and set aside.

Step 4: add proper amount of starch into the marinated fish steak. (it's OK to put in an egg. It's as effective as starch to make the fish smooth and tender.)

Step 5: heat the pan to cool the oil. After the oil is heated, put it into the fish chops. Gently shake the pan with your hands to prevent the fish from sticking to the pan. Deep fry the fish over medium heat until both sides are golden. Serve.

Step 6: leave a small amount of base oil in the pot, heat the oil, add onion, ginger, garlic and chopped pepper, and stir fry over low heat.

Step 7: add proper amount of water starch and bring to a boil until thick.

Step 8: add the fish chops and turn them over.

Materials required:

Grass carp: moderate

Chopped pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

White pepper: right amount

Note: PS: 1, whether it is to do boiled fish, sauerkraut fish or tomato fillets, before pickling, it is best to use one to two teaspoons of salt to marinate and stir, and rinse with running water repeatedly, so that the processed fillets are compact, transparent and not fragile. 2. When you marinate fish, you add cooking wine, pepper, onion and ginger slices to remove fishiness. 3. In the process of frying fish, gently shake the pan with your hands to prevent the fillets from sticking to the pan. The fried fillets are not fragile when frying. Of course, if it's boiled fish or pickled fish, you don't need this step. 4. Chopped peppers are very salty, and the fish chops have been salted in advance. Finally, the amount of salt should be considered.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: hot and sour