How to make frozen pangasius sold in supermarkets delicious? Teach you how to do this, the outside is fragrant and the inside is tender

Today I will share a pangasius method, many people have not eaten it, with the practice of boiling, crispy on the outside and tender on the inside, salty and fragrant, especially with rice

【Boiled Fish Section】Ingredients: 1 pangasius meat, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 teaspoon of pepper, 1 tablespoon of light soy sauce, appropriate amount of starch, 1 teaspoon of chicken essence,

Steps:

1. Put the frozen pangasius in cold water in advance to thaw, or thaw directly at room temperature, after the fish is thawed, remove and drain the water.

2. Cut the pangasius into two lengths and cut them into sections. Add cooking wine, pepper, a pinch of salt, mix well and marinate for 15 minutes.

3. Finely chop the green onion, shred the ginger and slice the garlic. Put half a tablespoon of starch into a bowl, add half a bowl of water, then add salt, light soy sauce, chicken essence, stir well, and mix into a thickening juice.

4. After the fish is marinated, add starch, then add a little water, grasp and starch the fish, so that the fish is evenly coated with starch slurry.

5. Add oil to the pot and boil until it is 6-7 hot, fry the starched fish into the oil pan one by one, fry the fish until it is set, and remove the fish segments.

6. Increase the oil temperature to 7-8 heat, put in the fish section and fry it again, fry the fish section until golden brown, the appearance is crispy and fragrant, remove the drained oil, and set aside.

7. Pour out the oil of the fried fish section, leave a little base oil, add chopped green onions, shredded ginger and garlic slices and stir-fry until fragrant, stir the thickened juice well, pour it into the pot, and heat until the soup becomes viscous.

8. Add the fried fish segments, stir-fry a few times, turn off the heat, and serve on a plate.

Tips: The fish should be fried twice to make it charred on the outside and tender on the inside, the first time the fish should be shaped, and the second time the fish should be fried until the outside is charred and tender. You can also add some sharp peppers as a side dish for a better color match.