How to Make Sweet and Sour Fish Slices

How to make a delicious stir-fried fish slices? Actually, the method of making stir-fried fish slices is not complicated.Recipe Prepare the ingredients and tools for the stir-fried fish slices, then follow the steps one by one. You will definitely learn how to make it and create your own delicious dish!

Stir-Fried Fish Slices Ingredients Introduction

Black fish (about 600 grams) (1 piece) Salt (3 grams)Soy sauce (10 grams) Cornstarch (30 grams)Egg white (one) Red bell pepper strips,Coriander leaves (a little) Fresh broth (appropriate amount)

Steps to make stir-fried fish slices:

. Kill the black fish, clean it, remove the head and tail, and scrape off the spine to get two pieces of fish body. The head and tail, as well as the bones, can be used to make fish broth and

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. Remove the chest spines.. Take off the skin, slice it diagonally into thin slices.. Season with salt and half of the cooking wine, stir until sticky, and let it marinate for ten minutes.

. Mix an appropriate amount of fresh broth or water with vinegar, sugar, soy sauce, 10 grams of cornstarch, and stir to make a batter.

Prepare some scallions, ginger, and garlic minced.Slice the red bell pepper into fine strips and soak them in water for curling as decoration.. In the marinated fish slices, add one egg white and 20 grams of cornstarch and stir evenly.. Heat oil over medium heat. When the oil is six-tenths hot, fry the fish slices one by one until golden yellow.. Drain the excess oil after frying.. Stir-fry the scallion, ginger, and garlic minced in the original pot with the remaining cooking wine.. Pour in the batter and bring to a boil. Cook until the sauce is clear and glossy.. Add the fried fish slices and quickly stir-fry them evenly, add finishing oil, and turn off the heat.. Serve by placing it on a plate and garnishing with some red bell pepper strips and coriander leaves.

Stir the marinated fish slices with one egg white and 20 grams of cornstarch until well combined.

Heat oil in a wok over medium heat, add the fish slices when the oil is six-tenths hot, and fry them one by one.

Fry until golden yellow, remove from the pot and drain excess oil.

Leave some oil in the wok, stir-fry the minced ginger and garlic, then add the remaining cooking wine.

Pour the sauce into the pot and bring it to a boil, cook until the sauce is clear and glossy.

Add the fried fish slices, quickly toss to coat evenly, add finishing oil, turn off the heat.

Serve by transferring the dish to a plate, garnish with some red pepper strips and coriander leaves.