Stewed chicken fish

Stew with auspicious fish:

Raw materials for stewing and adding auspicious fish:

Add 800 grams of Jiyu, 100 grams of pork, 50 grams of staghorn, 75 grams of winter bamboo shoots, 100 grams of eggs, 50 grams of coriander, 50 grams of flour, 150 grams of peanut oil, 15 grams of green onion, 15 grams of ginger, 25 grams of Shaojiu, 10 grams of soy sauce, 250 grams of clear soup, 20 grams of vinegar, 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of sesame oil.

The procedure of stewing and adding Jiyu is as follows:

Remove the head, viscera, scales, fins and tail of Jiaji fish, wash and chop them into dice. Cut pork and bamboo shoots into slices. Pickle the scallop in kaizejing. Beat the eggs into a bowl and mix well. Add peanut oil in the frying pan and heat it to 70%. Coat the fish with flour and egg mixture. Deep fry in the oil until it's 80% mature. Remove. Heat lard in another oil pan, stir fry with scallion and ginger slices, stir fry with sliced meat, winter bamboo shoots and staghorn, cook with Shaoxing wine, add soy sauce, clear soup, vinegar, refined salt and monosodium glutamate, bring to a boil, skim the foam, put the fish into the pan, simmer over low heat for about 10 minutes, pour sesame oil into the soup plate, sprinkle with shredded green onion and coriander.

Characteristics of stewed Jiaji fish:

The fish is fragrant and tender, the soup is mellow and fresh, and the nutrition is rich.

Stewed chicken fish

Stewed Jiaji fish is a delicious food made of fresh Jiaji fish.

Manufacturing materials

Add 800 grams of Jiyu. 100g pork, 50g scallop, 75g winter bamboo shoot, 100g egg, 50g coriander, 50g flour, 150g peanut oil and 15g green onion

Production process

Remove the head, viscera, scales, fins and tail of Jiaji fish, wash and chop them into dice. Cut pork and bamboo shoots into slices. Pickle the scallop in kaizejing. Beat the eggs into a bowl and mix well. Add peanut oil in a frying pan and heat it to 70% heat (about 175 ℃). Coat the fish with flour and egg mixture. Deep fry the fish in the oil until it's mature. Remove. Heat lard in another oil pan, stir fry with scallion and ginger slices, stir fry with sliced meat, winter bamboo shoots and staghorn, cook with Shaoxing wine, add soy sauce, clear soup, vinegar, refined salt and monosodium glutamate, bring to a boil, skim the foam, put the fish into the pan, simmer over low heat for about 10 minutes, pour sesame oil into the soup plate, sprinkle with shredded green onion and coriander.

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