Huaiyang Cuisine Chef Teaches You How to Stir-Fry Fish Fillets Perfectly: Not Broken, Not Shredded, Tender and Refreshing

Ingredients:
300g of well-processed black fish fillets, 150g of peeled yam, 1 green pepper and 1 red pepper, 50g of soaked black fungus.

Seasonings:
30g of salad oil, 10g of scallion ginger, 2g of salt, 1g of MSG, 1.5g of pepper, 5g of scallion oil, 3g of cornstarch slurry.
Instructions:
1. Slice the yam into thin slices;

2. Cut the green and red peppers into diamond-shaped slices;

3. Heat the pot over high heat and add an appropriate amount of water to boil;

4. First, put the fungus and yam into the pot to blanch;

5. Then add the green and red peppers to the pot;

6. After the green and red peppers change color, remove them and drain them;

7. Next, add the fish fillets to the boiling water pot;

8. Cook the fish fillets over low heat, remove them after they are cooked, and rinse them with cold water and drain them;

9. Heat the pot over high heat and add a little salad oil, slide the fish fillets out;

10. Add a little salad oil;

11. Add scallion ginger small ingredients into the pot to sauté out the fragrance;

12. Add a little water;

13. Then sequentially add 2g of salt, 1g of MSG, 1.5g of pepper.

14. Stir with a spoon to allow the seasonings to blend together;

15. Then add the fish fillets back into the pot;

16. Maintain low heat and don't flip the fish fillets, slightly shake and burn them, and flip them a few times before serving;

17. Thicken the sauce, drizzle in a little cornstarch slurry;

18. Maintain small fire and gently flip a few times;

19. Drizzle in a little scallion oil;

20. Serve in a dish.

▲
1.
2.