How to Make Oil-Braised Celery Fish So It Tastes Delicious? A Detailed Home-Style Recipe

[Features]Bright in color, fresh and delicious fish flavor, coated in a glossy oil sauce

[Ingredients]

500 g whole fish fillet. 50 g pork fat, 25 g minced chicken, 25 g minced cooked ham, 25 g minced shiitake mushrooms, 100 g minced celery. 25 g egg white, 5 g refined salt, 15 g Shaoxing wine, 50 g starch, 100 g clear broth, 150 g rendered lard, 15 g scallion, 15 g ginger, 10 g garlic, 20 g Shaoxing wine.

[Preparation Process]

Wash the fish fillet, place it skin-side down, and use a straight knife to score crosswise and lengthwise patterns on the fish flesh at intervals of 0.5 cm, then cut into diagonal pieces 1.5 cm wide and 3.5 cm long and set aside. Mince the pork fat into a fine paste, put it together with the minced chicken in a bowl, add the egg white, refined salt, Shaoxing wine, wet starch, minced ham, minced shiitake mushrooms and minced celery, and stir well together, then add the fish pieces and mix well to make the "celery fish". Put the clear broth, wet starch, Shaoxing wine and refined salt together in a bowl to make a sauce and set aside. Add rendered lard to a wok and place over medium heat until it is 60% hot (about 132°C), then add the "celery fish" piece by piece into the wok, deep-fry until light yellow and cooked through, then remove and drain the oil. Leave a small amount of oil in the wok, add the minced scallion, ginger and garlic, and when the fragrance is released, pour in the prepared sauce, push the celery fish into the sauce, toss and turn, and plate to serve.