Swordfish with minced meat in soy sauce
The fragrant aroma of minced meat and soy sauce will whet your appetite. The key to deep-frying the swordfish is to fry it twice to make it crispy
How to make it
1
Cut the swordfish into bite-sized pieces.
2
Mix the swordfish and the seasonings of [A] in a bowl and knead them well.
3
Deep fry the swordfish twice in hot oil until crispy
4
Fry the minced meat, ginger, white onion and garlic in a frying pan
5
Once the aroma comes out, add the seasonings (B) and bring to a boil
6
Add the crispy fried cutlassfish and simmer for a few minutes. Finally, add the water-dissolved potato starch, scallion oil, and sesame oil until thickened and ready to serve
Ingredients for 1 person
-
- Swordfish fillet
- 100g
-
[A]
- salt
- Small amount
-
- Pick it
- Small amount
-
- Alcohol
- 1 tsp
-
- Beat egg
- 2 tbsp
-
- flour
- 1 tsp
-
- Fried oil
- Appropriate amount
-
- Milk pork
- 30g
-
- Chop ginger
- 1 tsp
-
- Chop white leeks
- 1 tsp
-
- Chop garlic
- 1 tsp
-
[B]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 2 tbsp
-
- Chinese soup
- 4 tbsp
-
- sugar
- 1 tsp
-
- Sliced hawk's claw
- Small amount
-
- Water-soluble potato starch for finishing
- 1.5 tsp
-
- For finishing on scallions
- 1 tsp
-
- For finishing sesame oil
- 1 tsp
[PR]
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