The recipe for carrot ribbon fish

Health benefits

Catfish: Stop bleeding

Cooking wine: low protein

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

350 grams of hairtail

Moderate amount of starch

1 teaspoon of white sugar

Oil some

1 tablespoon soy sauce

A little salt

1 tablespoon cooking wine

5 grams of ginger

5 grams of scallions

3 red chili peppers

200g white radish

1 tablespoon Pixian Douban Sauce

The recipe for carrot ribbon fish

1. Prepare the necessary ingredients and seasonings.

2. Take the fish and clean its internal organs carefully, cut it into long sections of about 6 centimeters, drain the water and set aside for later use.

3. Cut the dried red chili into small pieces, soak them in clean water for a while, wipe dry and set aside for later use; Peel and shred ginger; Cut scallions into chopped scallions.

4. Wash and peel the white radish, and cut it into thin strips.

5. Place the fish chunks in starch and coat them with a thin layer of starch.

6. Pour oil into the pot and heat it up to 70%. Add the hairtail and fry it thoroughly on one side, then flip over and fry again. Once the outer skin is crispy, remove it and drain the oil for later use.

7. Leave bottom oil in the pot, add shredded ginger and chili peppers, and stir fry until fragrant.

8. Add Pixian Douban Sauce and stir fry until red oil is added.

9. Add shredded radish and stir fry evenly.

10. Put in the fried hairtail.

11. Add cooking wine and soy sauce.

12. Add an appropriate amount of water.

13.After boiling, simmer over low heat for about two to three minutes.

14. Then add sugar for seasoning, and add a little salt as appropriate. The fire received slightly dried soup.

15. Sprinkle chopped green onions before serving.

16.The delicious carrot ribbon fish is ready!

Tips

1. Coat the hairtail with starch, which makes the fried hairtail more crispy and has a better taste. 2. If you don't like spicy food, you can ignore chili and Pixian Douban sauce.

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