Kung Pao Fish Diced
Ingredients: coriander,fish,onion,ginger,dried chili,fried peanuts
Recipe Recommendations
- fish 400 grams
- fried peanuts 2 tablespoons
- dried chili appropriate amount
- ginger appropriate amount
- onion appropriate amount
- coriander appropriate amount
Steps for Kung Pao Fish Diced
1
Wash the fish meat and cut it into dices about 1.5 cm square, add seasoning 1 (1 egg white, 2 tbsps cooking wine, 2 tbsps oil, 1/2 tbsp pepper, 3 tbsps starch, appropriate amount of salt) Mix well and marinate for 15 minutes.2
Put seasoning 2 (2 tbsps of sugar, 2 tbsps of soy sauce, 2 tbsps of cooking wine, 4 tbsps of water) into a small bowl and mix into a sauce.3
Put appropriate amount of oil into a hot pan and cook until it is 70% hot. Use chopsticks to pinch the marinated fish meat into the pan, fry it over medium heat for about 4 minutes, then turn to high heat and fry it for about 1 minute until the fish meat is golden and crispy. Use a colander. Remove it and drain the oil for later use.4
Leave a little oil in the pan, lower the dried shredded chili peppers and chopped green onions and ginger, stir-fry until fragrant, pour in the previously mixed seasoning, and bring to a boil.5
Add in the previously fried fish and stir quickly until the fish is evenly coated with sauce.6
Add seasoning three (2 tbsp of mature vinegar, 1/2 tbsp of sesame oil), stir-fry well, turn off the heat, then add fried peanuts and coriander, stir-fry well, and serve out.Kung Pao Fish Diced Make Tips
Add them piece by piece to prevent the fish from sticking together; when frying the cubes, turn to high heat at the end and fry briefly to drive out the excess oil inside the fish cubes; peanuts and cilantro should be added after turning off the heat to ensure the peanuts stay crunchy and the cilantro retains its fragrance.