Cooking Unicorn fish

Cooking method of Unicorn fish:

Raw materials for cooking Unicorn fish:

One perch (750g), 30g wet mushrooms, 25g ham, 50g white meat, 1 egg white, MSG, refined salt, shaosa, spicy powder, sesame oil, starch, soup and cooked lard.

Processing steps of cooking Unicorn fish:

1. Remove the skin from the perch, split the head in two pieces and keep the tail. Slice the fish into "double flying pieces" (2 pieces together), slice the white meat, ham and mushrooms, add egg white, shaosa, refined salt, monosodium glutamate and pepper, and marinate for a few minutes.

2. Put a thin lard on the bottom of the fish plate, then put ham, mushrooms and white meat in the middle of the fish fillets, put them one by one into the plate, then put them into the head and tail, put them into the steaming pan, and steam them over high heat for about 10 minutes. Add soup, refined salt, monosodium glutamate, starch water, sesame oil and lard.

Cooking Unicorn fish

Cooking Kirin fish is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. The fish meat is fresh and tender, and the taste is rich, clear and mellow. Remove the skin from the perch, split the head in two pieces and keep the tail. Slice the fish into "double flying pieces" (2 pieces together), slice the white meat, ham and mushrooms, add egg white, shaosa, refined salt, monosodium glutamate and pepper, and marinate for a few minutes. Put a thin lard on the bottom of the fish plate, then put ham, mushrooms and white meat in the middle of the fish fillets, put them one by one into the plate, then put them into the head and tail, put them into the steaming pan, and steam them over high heat for about 10 minutes. Add soup, refined salt, monosodium glutamate to the original juice, thicken it with starch water, and pour in sesame oil

essential information

Name of the recipe: Cooking Unicorn fish

Guangdong cuisine

The basic characteristics of fish meat are fresh and tender, fragrant and mellow.

Basic materials

One perch (750g), 30g wet mushrooms, 25g ham, 50g white meat, 1 egg white, MSG, refined salt, shaosa, spicy powder, sesame oil, starch, soup and cooked lard.

Basic system

1. Remove the skin from the perch, split the head in two pieces and keep the tail. Slice the fish into "double flying pieces" (2 pieces together), slice the white meat, ham and mushrooms, add egg white, shaosa, refined salt, monosodium glutamate and pepper, and marinate for a few minutes.

2. Put a thin lard on the bottom of the fish plate, then put ham, mushrooms and white meat in the middle of the fish fillets, put them one by one into the plate, then put them into the head and tail, put them into the steaming pan, and steam them over high heat for about 10 minutes. Add soup, refined salt, monosodium glutamate, starch water, sesame oil and lard.

Longitude: 104.06573486

Latitude: 30.65946198