The recipe for frying sea bass with shiitake mushrooms

Need ingredients

perch

a strip

king oyster mushroom

two

Red green pepper

moderate amount

oyster sauce

sugar

light soy sauce

Sesame

cornstarch

cooking wine

scallion

Jiang

Method steps

1. Wash the bass and cut off the bass head

3. Cut the upper one-third of the fish meat with a knife to the skin, do not cut it

5. After cutting off the fish skin, cut the fish meat into strips

7. Put the sliced meat into water to wash away the mucus and fishy smell

9. Add starch and mix well by hand, marinate for ten minutes

11. Chop ginger and scallions into small pieces

13. Cut shiitake mushrooms and green and red peppers into strips each

15. Fry the fish meat, drain the oil, leave a little bottom oil in the pan, add scallions and ginger and fry until fragrant

17. Add fish fillet and stir fry

19. Finally, add cooking wine to remove the fishy smell and stir fry well before removing from the pot

Tips

To maintain the freshness and nutrition of fish meat, the oil temperature should not be too high and the frying time should not be too long

Don't use Baijiu instead of cooking wine, because the dishes cooked with Baijiu are bitter. Wine, yellow wine, and beer can be used instead of cooking wine

Ingredients can also be replaced with other alternatives. The remaining fish bones are used to make soup

Blanch the shiitake mushrooms in boiling water, but be careful not to blanch for too long, otherwise the freshness will be lost. Blanching is to make the taste of shiitake mushrooms smooth

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/5597.html