Kung Pao diced fish(gong bao yu ding )

Kung Pao diced fish

Introduction:

Production steps:

Step 1: wash the fish and cut it into 1.5cm cubes. Add one seasoning (one egg white, 2 tbsp cooking wine, 2 tbsp oil, 1 / 2 tbsp pepper, 3 tbsp starch, proper salt) and marinate for 15 minutes.

The second step: the seasoning two (white sugar 2 tablespoon, soy sauce 2 spoonful, cooking wine 2 spoonful, water 4 spoonful) into a small bowl to make sauce.

Step 3: put proper amount of oil into the hot pot and heat it to 70%. Put the marinated fish into the pot one by one with chopsticks. Deep fry it in medium heat for about 4 minutes, then turn to high heat for about 1 minute until the fish is golden and crisp. Remove it with a colander and drain the oil.

The fourth step: leave a small amount of oil in the pan, pour the dried chili and ginger, and stir fry the flavors and pour into the seasoned sauce before boiling.

Step 5: add the previously fried fish, stir fry quickly until the fish is evenly covered with sauce.

Step 6: add three seasonings (2 tbsp of mature vinegar and 1 / 2 tbsp of sesame oil), stir well and turn off the fire, then add fried peanuts and coriander, stir well and then out of the pot.

Materials required:

Fish: 400g

Fried peanuts: 2 tbsp

Dry pepper: right amount

Ginger: moderate

Scallion: right amount

Coriander: moderate

Egg white (seasoning 1): one

Cooking wine (seasoning 1): 2 tsp

Oil (seasoning 1): 2 tsp

Pepper (seasoning 1): 1 / 2 tsp

Starch (seasoning 1): 3 tsp

Salt (seasoning 1): right amount

Sugar (seasoning 2): 2 tsp

Soy sauce (seasoning 2): 2 tsp

Cooking wine (seasoning 2): 2 tsp

Water (seasoning 2): 4 tsp

Vinegar (seasoning 3): 2 tsp

Sesame oil (seasoning 3): 1 / 2 tsp

Note: the purpose of sandwiching them is to prevent the fish from sticking together; when frying the diced fish, turn the fire at last and fry for a while to force out the excess oil in the diced fish; peanuts and coriander should be put after the fire is off, so as to ensure the crispness of peanuts and the fragrance of coriander.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Gong Bao Yu Ding