Sea bass with fruit juice

Sea bass with fruit juice

Introduction:

"With the sauce of pickled peppers, the taste is very special, hot and sour, and it complements the delicious fish. The two enhance each other, and the texture is harmonious. Mango is peeled, cut into small pieces, and interspersed with each other, which makes the dish not only pleasant to the eye in sensory sense, but also more fragrant in the mouth."

Production steps:

Step 1: one perch, please take it to kill, wash and control the water.

Step 2: lay the fish flat and cut off the head and tail first. Press the fish body with one hand (it's better to pad it with a towel, it's antiskid), hold a knife close to the fish bone, and horizontally lower the meat slice of the fish body.

Step 3: slice the fish on the other side in the same way. After slicing, it will look like this. Two pieces are fish meat and one piece is fish bone in the middle.

Step 4: remove the bone from the belly of the fish.

Step 5: the bass itself has few bones. The figure below shows that all the bones have been removed.

Step 6: put the skin of the fish under the slice downward, hold the fish with one hand, hold a knife from the end of the fish's tail, and slice it into oblique slices.

Step 7: after slicing the fish, use oil, egg white, a little salt, white pepper and marinate for 15 minutes.

Step 8: bring the water to a boil, add the fish head and tail, blanch for 2 or 3 minutes until cooked.

Step 9: turn the fire down, don't boil the water. When it seems to be boiling, put the fish slices into the pot one by one.

Step 10: after putting all the fillets into the pot, count down 5 seconds.

Step 11: take it out.

Step 12: take a slightly larger plate and set the head, tail and fillets in shape.

Step 13: onion, ginger, pickled pepper 5, red millet pepper 2.

Step 14: heat up the oil and heat it to 50%. Cut the ingredients carefully and pour them into the pot

Step 15: stir fry in a small fire to get the fragrance.

Step 16: making [watering]: 1 teaspoon vinegar + 1 teaspoon soy sauce + 1 / 2 teaspoon chili oil + 1 / 2 sugar + 1 / 2 Salt + a few drops sesame oil

Step 17: pour in the juice.

Step 18: add a little water to the bowl, rinse and pour into the pot.

Step 19: bring the soup to a boil, cook for 1 or 2 minutes, then add the starch.

Step 20: make a glass sauce.

Step 21: pour the sauce over the fish while it's hot. Cut the mango into small pieces and garnish them. OK, serve~~~

Materials required:

Bass: one

Mango: two

Shallot: moderate

Ginger: right amount

Red millet: moderate

Pickled wild pepper: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: moderate

Egg white: right amount

White pepper: right amount

Starch: appropriate amount

Chili oil: right amount

Sugar: right amount

Sesame oil: appropriate amount

Notes: 1. The bass is fresh and tender. The sliced fish must be pasted and blanched in water. When blanching, the water should not be too hot, or it will break. 2. If you want the fillets to be thin and big, the knife should be sharp enough ~ ~ everyone, first sharpen the knife!

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour