Diced emerald fish

Method of making jade fish Dice:

Raw materials for making jade fish Dice:

Ingredient: 150g fish.

Ingredients: 50g horseshoe, 100g spinach.

Ingredients for making jade fish Dice:

15 g cooking wine, 1.5 g refined salt, 1 egg white, 15 g wet starch, 100 g clear soup, 500 g cooked lard (about 25 g), 10 g chicken oil, a little onion and ginger.

Steps of making jade fish Dice:

1. Use a knife to cut the grass fish and horseshoe into 3 square pieces, clean the spinach with clean water, chop it into powder, wrap it with gauze, squeeze out the green juice, put it into a clean pot, bring it to a boil, take it out and let it cool, then it becomes chlorophyll mud.

2. Put the diced fish into a bowl, add a little cooking wine and refined salt, then add the chlorophyll mud, mix well, add egg white and corn flour, and size the diced fish to make a green fish bite

3. In the frying pan, add the cooked lard and heat it to 60%. Add the diced fish and horseshoe to make it smooth. Pour in the colander to remove the oil.

4. Leave a little oil in the pan, fry the onion and ginger, then pour into the clear soup, add cooking wine and refined salt. For good taste, use starch to make sauce, pour in the smooth diced fish and horseshoe, stir well, sprinkle with chicken oil, and then out of the pot.

Diced emerald fish

Emerald fish is one of the most delicious dishes in Manchu and Han Dynasties. The main ingredients are fish and vegetables.

Raw materials

Main ingredients:

150 grams of fish. Ingredients: 50g horseshoe, 100g spinach.

Seasoning:

15 g cooking wine, 1.5 g refined salt, 1 egg white, 15 g wet starch, 100 g clear soup, 500 g cooked lard (about 25 g), 10 g chicken oil, a little onion and ginger.

Production process

1. Use a knife to cut the grass fish and horseshoe into 3 square pieces, clean the spinach with clean water, chop it into powder, wrap it with gauze, squeeze out the green juice, put it into a clean pot, bring it to a boil, take it out and let it cool, then it becomes chlorophyll mud.

2. Put the diced fish into a bowl, add a little cooking wine and refined salt, then add the chlorophyll mud, mix well, add egg white and corn flour, and size the diced fish to make a green fish bite

3. In the frying pan, add the cooked lard and heat it to 60%. Add the diced fish and horseshoe to make it smooth. Pour in the colander to remove the oil.

4. Leave a little oil in the pan, fry the onion and ginger, then pour into the clear soup, add cooking wine and refined salt. For good taste, use starch to make sauce, pour in the smooth diced fish and horseshoe, stir well, sprinkle with chicken oil, and then out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198