Shredded willow

Method of shredded willow fish:

Raw materials for making shredded willow fish:

A fresh carp (about 750 grams). 15 grams of cooked ham, 10 grams of winter bamboo shoots, 10 grams of mushroom, 15 grams of Luffa, 10 grams of pickled red pepper. 5 g green onion, 10 g refined salt, 30 g cooking wine, 150 g cooked lard, 30 g wet starch, 25 g egg white and 10 g chicken oil.

Steps for making shredded willow fish:

Descale the fresh carp. Remove the gills, remove the viscera, wash, remove the bone spurs, cut the meat into thick silk, put it into a bowl, add salt and cooking wine to marinate. Cooked ham, cooked asparagus shoots, mushroom, towel gourd skin (NAO cooked), pickled red pepper (to pedicle, seed) are cut into thin wire. Put the frying pan on the fire, heat the lard (about 80 ℃), paste the pickled shredded fish with egg white and soybean powder, and then add it to the mixture. Decant the oil. Put the shredded fish aside, stir fry the ham, stir fry the sauce, sprinkle with a little chicken oil, and serve.

Shredded willow

Shredded Wuliu is a famous traditional dish in Sichuan, which belongs to Sichuan cuisine. It is refreshing and pleasant to the eye. It tastes tender and delicious.

essential information

Dish name

Shredded willow

Cuisine

Sichuan cuisine

characteristic

It is refreshing and pleasant to the eye. It tastes tender and delicious.

raw material

A fresh carp (about 750 grams). 15 grams of cooked ham, 10 grams of winter bamboo shoots, 10 grams of mushroom, 15 grams of Luffa, 10 grams of pickled red pepper. 5 g green onion, 10 g refined salt, 30 g cooking wine, 150 g cooked lard, 30 g wet starch, 25 g egg white and 10 g chicken oil.

Production process

Descale the fresh carp. Remove the gills, remove the viscera, wash, remove the bone spurs, cut the meat into thick silk, put it into a bowl, add salt and cooking wine to marinate. Cooked ham, cooked asparagus shoots, mushroom, towel gourd skin (NAO cooked), pickled red pepper (to pedicle, seed) are cut into thin wire. Put the frying pan on the fire, heat the lard (about 80 ℃), paste the pickled shredded fish with egg white and soybean powder, and then add it to the mixture. Decant the oil. Put the shredded fish aside, stir fry the ham, stir fry the sauce, sprinkle with a little chicken oil, and serve.

Core tips

This paper introduces in detail the making method and category, the making technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the method of making and various nutrients of the shredded fish.

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