How to Make Stir-Fried Black Fish Slices

Stir-fried Black Fish Slices Black fish slices are a nutritious and delicious dish, very simple to prepare. The key to making this dish tasty is the ingredients and cooking steps.Cooking Network The editor will provide a detailed introduction to the simple preparation of stir-fried black fish slices.

Stir-fried Black Fish Slices Ingredients Introduction

Salt (one teaspoon) Shichuan Doubanjiang(25 grams) Chicken powder (a little) Dark soy sauce (one teaspoon) White pepper powder (2 grams) Egg and starch slurry (35 grams)sesame seeds Grapeseed oil (one teaspoon) Red Chili peppers(two pieces)Stir-fried Black Fish Slices' preparation steps: 1. Cut the black fish in half and remove the bones, leaving only one side of the fish (the fish was large, using about 500 grams).

Cut off the head, keeping only half a fish body.

Cut green onions into segments at an angle, cut red chili peppers in half, removing the seeds, and slicing them into small pieces,Qingcai and mince ginger.2. Hold the knife at a 30-degree angle to the fish meat, slice the fish by pushing outward or inward while maintaining one direction, keep the blade moistened with water, and place a cloth under the fish for stability. It's best to freeze the fish before slicing; each piece should be about 0.4 cm thick.3. Rinse the sliced fish in clear water several times to remove mucus; this allows better flavor penetration during marination. Then soak the fish slices in water for a while to ensure tender meat.

4. Drain the moisture from the fish slices and mix with one teaspoon of salt, 2 gramsHubei pepper powder

, one tablespoon of rice wine, two pieces of ginger, and stir evenly to ensure the juice is absorbed by the fish slices; marinate for a while. Then mix in 35 grams of egg and starch slurry (starch mixed with eggs).

Add a spoonful of oil to prevent sticking during frying.5. Heat oil until it's five to six (about 180°C), reduce heat, spread the fish slices into the pan, or place them one by one, fry until they become firm and golden yellow, drain excess oil. 6. In another wok, stir-fry minced ginger and green onion whites, then add sliced red chili peppers.7. Add finely chopped Shichuan Doubanjiang and cook until reddish oil is released; a little water can be added to make the sauce shiny and bubbling.8. Return the fish slices to the pan, stir-fry rapidly to coat them with the sauce. 9. Add green onion segments and stir-fry. Add a bit more oil to prevent the fish slices from sticking together during frying.

10. Season with one teaspoon of sugar, one teaspoon of dark soy sauce, one tablespoon of rice wine, and a little chicken powder; add seasonings gradually while stirring evenly.

11. Just before serving, pour in the sesame oil.

Finished dish.

8. Return the fish slices to the pot, toss and stir-fry until they are coated with the sauce.

9. Add the green scallions and stir-fry.

10. Season with a teaspoon of sugar,a teaspoon of soy sauce, and one tablespoon of rice wine, and a little chicken powder, stirring evenly as you add them.

11. Just before serving, drizzle with some sesame oil. Finished product.