Sliced fish with scallion oil

Method of fried fish with scallion oil

Raw materials for making scallion oil fish block:

Grass carp (or other fresh fish) 750 grams.

Seasoning for scallion oil fish block:

Peanut oil, refined salt, soy sauce, monosodium glutamate, cooking wine, pepper noodles, shredded green onion, shredded ginger.

Processing steps of scallion oil fish block:

(1) Scrape the scales and gills of the fish, remove the viscera by laparotomy, clean the fish, cut it into long cubes, blanch it thoroughly in boiling water, and drain it.

(2) Heat up the oil in the frying pan, add shredded green onion and ginger, stir fry the flavor, add appropriate amount of water, add fish, salt, soy sauce, cooking wine and pepper, and cook for about 10 minutes over low heat. Finally, add some monosodium glutamate to the pan.

Main point: don't blanch the fish in boiling water for 3 minutes

Note: if there are many fish, they can also be steamed.

Sliced fish with scallion oil

Scallion oil fish block is a dish, the main ingredient is grass carp, accessories are 1 egg, 2 onions.

essential information

[recipe name] sliced fish with scallion oil

[cuisine] all

[taste characteristics] this dish is crisp on the outside and tender in the inside, sweet and delicious.

Raw materials

Ingredients: 1 grass carp, about 750 grams, 1 egg, 2 scallions. Seasoning: 5 green onions, 3 teaspoons shredded ginger, 0.5 tbsp sugar, 0.5 tbsp vinegar and 0.5 tbsp cooking wine, 2 tbsp starch, 1 tbsp sesame oil and 1 tbsp monosodium glutamate, 3 tbsp refined salt and 1000 g peanut oil.

Production process

1. Remove scales, gills and internal organs of fish, wash and remove bone spines. Cut it into two pieces with a flat knife, then cut it into 7 cm long and 5 cm wide rectangular pieces. Add shredded ginger, scallion, refined salt and soy sauce, marinate for a while, add egg and batter, then stick dry starch. Slice the onion. 2. Put the fish into the oil pan, deep fry the fish, take out the fish and put it on the plate. 3. Leave the bottom oil in the pan, add ginger and scallion to fry until fragrant, add cooking wine, sugar, vinegar, clear soup, monosodium glutamate and starch to thicken and pour on the fish.

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