How to fry black fish fillet

Black fish is a fish with relatively high nutritional value. Its meat is tender and contains high-quality protein. It has a good conditioning effect on the body. In particular, the taste of black fish is also very fresh. You can usually fillet the black fish into slices and then make some delicious food. When making black fish fillets, you can marinate the black fish fillets with some ingredients. This way it tastes smoother and more delicious. Let’s learn about it.

How to fry black fish fillet

Ingredients: 1 black fish 750g sliced ginger 10g salt 10g soaked black fungus 10g egg white 1 yellow wine 15g water starch 30g chicken broth 50g cooked lard 250g sugar 15g scallion 10g sesame oil 10g bamboo shoots 50g

Method 1. Remove the scales, gills and fins of the black fish, cut open the belly and remove the internal organs, and wash it. Use a knife to cut the fish from the head along the spine to the tail, remove the fish meat on both sides, peel the skin, and chop the fish meat diagonally from the front into thin slices that look like magnolia petals. Put them in a bowl, add a little salt, 1 egg white, and starch and mix well. 2. Heat the pan on high heat, add cooked lard and heat until 50% hot, add fish fillets and stir until the fish fillets turn milky white, then pour into a colander to drain the oil. Return the original pot to the heat, add 50 grams of lard, and when it is 40% hot, add scallion segments, bamboo shoots, and soaked black fungus. Stir-fry briefly, then add rice wine, chicken broth, salt, and sugar. Bring to a boil, then thicken with water starch. Pour in the fish fillets, stir-fry evenly, add sesame oil, and serve on a plate. 3. Wash the fish bones and skin, blanch them in boiling water and then take them out. Add appropriate amount of water, 50 grams of lard, fry ginger and scallion, add appropriate amount of water, add fish bones, bring to a boil, skim off the foam, add rice wine, cook on high heat for 20 minutes, add 50 grams of lard, cook for another 5 minutes, add salt, remove scallion and ginger, and pour into a soup bowl. [Technical Key] 1. Use two pots and two stoves. The fish fillets and fish soup are prepared at the same time, served at the same time, and eaten together with the soup. This is called "General Crossing the Bridge". 2. Cook the fish fillets and fish soup over high heat. The fish fillets will become soft and tender, and the fish soup will be as white as milk.

Nutritional Value

Black fish has high nutritional value, containing about 20% protein, 14% fat, and phosphorus, calcium, iron and various vitamins that are indispensable to the human body. Traditional Chinese medicine believes that it is sweet in taste and cold in nature, and has the effects of strengthening the spleen and promoting diuresis, replenishing qi and blood, and promoting lactation. It can treat edema, dampness, athlete's foot, weakness and emaciation, and retention of milk in postpartum women. It also has a good effect on wound healing. People in southern China regard black fish as a nourishing fish and often choose it for medicinal purposes. People in Guangdong and Guangxi, in particular, regard it as a precious tonic. Taoism regards it as water-borne and forbids eating it. References

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