Video on how to pan-fry fresh juice cornfish

Fresh rice flower fish and ingredients: Upland perch,Green peppers, Hot chili peppers,Chicken broth, Garlic, aged ginger,Purple perilla,，Green onions, cooking wine, salt, Acid vinegar, fermented soy sauce,Food Network Steps to cook fresh juice rice flower fish:1. Kill the live fish and remove the gallbladder; then cut the green peppers into segments, hot chili peppers into segments, garlic and aged ginger into pieces or slices finely chopped, chop purple perilla, and rough-cut green onions before setting them aside.

2. Wash the fish meat with onion pieces and ginger paste, add cooking wine for a fragrant aroma, remove the fishy smell, then add salt, knead out the juice, mix evenly with upland perch, marinate quietly for 10 minutes, then use a clean towel to ensure the fish meat is dry.

3. Heat oil in a wok and after it's hot, gently fry the fish first, quickly lift it out; then re-fry the fish again so that its shape remains intact while the skin becomes crispy.

4. Heat a small amount of oil in another wok until hot, add ginger and garlic to stir-fry until fragrant, then add green peppers and hot chili peppers, stir-fry them until fragrant, add chicken broth, vinegar, fermented soy sauce, and three tablespoons of cooking wine to adjust the taste, simmer with the fried upland perch before sprinkling purple perilla and pouring in a cup of cold oil just before serving.

Sit the pot and pour in oil, wait until it is hot before sliding the fish into the pot for a light fry and quickly lifting it out.

4. Sit the pot and pour in a little oil, wait until it is hot before adding ginger and garlic to stir-fry until fragrant, then add green peppers and chili peppers, stir-fry them until fragrant, add chicken broth, three tablespoons of vinegar, three tablespoons of soy sauce, and three tablespoons of rice wine, adjust the seasoning, and then add the fried glutinous rice fish for simmering. Before serving, sprinkle with perilla leaves, and pour over a cup of cold oil.