I cooked fish once today,
The strange aroma of perilla,
And the delicacy of the fish,
Fully integrated.
Eat and drink porridge,
They are all good choices.
Perilla fish pieces
By MinaEmmerich
Recipe Recommendations
- perilla 50 grams
- salt appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Perilla fish pieces
1
All materials are ready.
2
Clean the fish pieces.
3
Cut the fish into pieces, add salt, soy sauce, cooking wine, vinegar, and shredded ginger and marinate for 30 minutes. (Turn the fish halfway to taste evenly.)
4
Wash the perilla for later use.
5
Peel the garlic and cut the green onions into sections.
6
Heat the wok and add appropriate amount of cooking oil.
7
Put the marinated fish pieces into the pan and fry them. (When the oil is 50% hot, put fish pieces to prevent accidental burns from splashing the hot oil on your body)
8
Fry slowly over medium heat, gently clamp the fish body with chopsticks halfway, and use a spatula to mix strength to turn the fish body over. (Don't rush to turn the fish over, fry it until golden brown before turning, otherwise the fish will rot.)
9
When both sides are fried until golden brown, pour the soup of the pickled fish pieces into the pan and cook.
10
Add garlic cloves and spring onions, add oyster sauce and sugar, and cook slowly for 5 minutes.
11
When the fish is almost cooked, pour in the perilla leaves, add the chicken essence, mix well, thicken with starch, turn off the heat and serve on a plate.