Silver fish

Practice of silver filament fish:

Raw materials for making silver filament fish:

750 grams of crude live long fish. Egg white 25g, winter bamboo shoots 40g. 5 grams of salt, 20 grams of Shaojiu, 15 grams of starch, 10 grams of scallion, 20 grams of garlic, 5 grams of sugar, 50 grams of chicken soup, 0.5 grams of white pepper.

The procedure of making silver fish is as follows:

Kill the eel alive, remove the bone, remove the skin, wash it, float it in clean water until the meat turns white, take it out, cut it into shreds, rinse it with clean water once, take it out, absorb the water, pour it into a bowl, add egg white, refined salt, Shaoxing wine and lake powder for sizing. Cut the bamboo shoots, scallion and garlic into thin strips. Heat the pan over high heat, add the cooked lard to 40% heat (about 88 ℃), and then put the shredded fish into the pan. When the shredded fish turns white, pour out the oil. Leave a little base oil in the original pan, fry the scallion and shredded garlic, stir fry the shredded bamboo shoots, add the chicken broth, Shaojiu, refined salt and sugar, bring to a boil, thicken with starch, gently shake the pan, put into the plate, and sprinkle with white pepper.

Silver fish

Silver fish is a traditional local dish in Jiangsu Province, belonging to the Jiangsu cuisine. The color is as white as silver, and the shredded fish is delicious, smooth and tender. Therefore, there is a folk saying that it is black and thick when it is born, white and fine when it is ripe, smooth and tender, delicious and fragrant when it enters.

Ingredients needed

750 grams of crude live long fish. Egg white 25g, winter bamboo shoots 40g. 5 grams of salt, 20 grams of Shaojiu, 15 grams of starch, 10 grams of scallion, 20 grams of garlic, 5 grams of sugar, 50 grams of chicken soup, 0.5 grams of white pepper.

Production method

1. Kill the eel alive, remove the bone, remove the skin, wash it, float it in clean water until the meat turns white, take it out, cut it into shreds, rinse it with clean water once, take it out, absorb the water, pour it into a bowl, add egg white, refined salt, Shaoxing wine and lake powder for sizing.

2. Cut the bamboo shoots, scallion and garlic into thin strips.

3. Heat the pan over high heat, add the cooked lard to 40% heat (about 88 ℃), and then put the shredded fish into the pan. When the shredded fish turns white, pour out the oil. Leave a little base oil in the original pan, fry the scallion and shredded garlic, stir fry the shredded bamboo shoots, add the chicken broth, Shaojiu, refined salt and sugar, bring to a boil, thicken with starch, gently shake the pan, put into the plate, and sprinkle with white pepper.

What to eat

Silver filament fish is rich in high-quality protein, the human body's digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D. carp's fat is mostly unsaturated fatty acids, which can reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can live a long and healthy life. Carp is sweet in taste and flat in nature. It can nourish the stomach, promote diuresis and detumescence, dredge the milk, clear away heat and toxin, stop the number and cough the lower Qi. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction.

Longitude: 104.06573486

Latitude: 30.65946198