Diced fish with Thai sauce
Ingredients: chicken essence
Recipe Recommendations
- sole fillet 300 grams
- green pepper 50 grams
- red pepper 50 grams
- cucumber art. 1
- Li Kum Kee Thai sweet spicy sauce 3 tablespoons
- cooking wine 1 tablespoon
- cornflour 1/2 tablespoon
- pepper 1 teaspoon
- salt 2 teaspoons
- Jiang 25 grams
- chicken essence 1 teaspoon
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Diced fish with Thai sauce
1
The main materials are ready.
2
Prepare the Thai sweet spicy sauce, wash the fish and cut it into diced fish, add shredded ginger, 1 tablespoon cooking wine, 1/2 tablespoon corn flour, 1 teaspoon pepper, and 1 teaspoon salt, mix well, and marinate for 20 minutes.
3
Peel the cucumber and dice it, cut the yellow and red peppers into dice and prepare it.
4
Add oil in the pan and heat it up, add diced fish and add oil, drain the oil and set aside.
5
Put oil in another pan and saute Xiangtai sauce.
6
Pour in the cucumber and yellow and red pepper kernels and stir fry for a while.
7
Pour in the oiled diced fish and stir-fry for a while.
8
Sprinkle in salt and chicken essence and stir well.
9
Put a small amount of diced fish in Thai sauce on the cucumber barrel dish. Put it on a plate. Add diced fish in Thai sauce on the plate and serve.
10
Cucumber barrel plate decoration method: Take two cucumber sections with the same length and thickness in the middle.
11
Use appropriate tools to empty the middle (do not empty the bottom).
12
Use a knife to cut out the barrel handle symmetrically.
13
Then remove the extra parts.
14
Put on the bucket handle with a toothpick.
15
The cute and eye-catching cucumber bucket was made.Diced fish with Thai sauce Make Tips
1. It is best to defrost the dragon carp naturally, otherwise it will taste bad. 2. When frying the diced fish, it should be smooth and smooth, otherwise it will be easy to fry.