The double cooked fish slices is a traditional local dish in Sichuan Province, which belongs to Sichuan cuisine. Naturally, it comes from the method of “double cooked meat”, but the method is slightly different from that of “double cooked meat”. First, the fish slices are fried and shaped, and then the double cooked meat is started. Of course, the “fish fillet” is more tender and delicious than the “pork fillet”, and has a unique flavor.
How To Make The Double Cooked Fish Slices
After the grass carp is slaughtered and cleaned, cut a knife at the head and tail of the fish, pat the fish with the knife and draw the side line.
Use a razor blade to remove the skin of the fish, and then make the fillet into a blade thin slices.
Put the fish in a small basin, add a little salt, pour in cooking wine and mix well by hand.
Sprinkle the starch and grasp the fish by hand.
Pour cooking oil into the pot. When the oil is hot, slide in the marinated fish slices and fry them over low heat.
Put the fried fish into a spare plate, and leave the oil in the pot.
Put a spoonful of Pixian bean paste in the pot, stir fry it.
Pour in a little fermented soya beans, grind to pieces with shovel, stir fry.
Put in the ginger slices and stir well.
Pour in the cut garlic sprouts segments, stir fry evenly.
Pour in a little cooking wine.
Pour in a little white sugar and bring the freshness.
Finally, pour in the fried fish slices, stir gently and evenly, and then dish up.