Kylin fish

Kylin fish

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: cut off the fish head.

Step 3: cut between the bone seams of the fish head with a knife.

Step 4: flatten the head and chop off the tail.

Step 5: remove the middle bone of the tail, separate the tail meat to both sides, so that the tail can stand up.

Step 6: break the fish from the back and remove the middle bones and ribs.

Step 7: cut the two pieces of fish into five pieces. If the fish is bigger, you can cut two more pieces. The quantity of the two pieces of fish should be the same. The width of the fish should be uniform and neat.

Step 8: put the boneless fish and head and tail into the plate.

Step 9: cut mushrooms in half with a knife.

Step 10: repair the whole bamboo shoot with a knife.

Step 11: on the surface of the winter bamboo shoot, cut out the tooth pattern along its fiber pattern by cutting the left and right sides of the blade, and then cut the whole piece of winter bamboo shoot into coin thick pieces.

Step 12: slice Jinhua ham.

Step 13: combine a piece of mushroom, a piece of ham and a piece of winter bamboo shoots.

Step 14: put it between each piece of cut fish

Step 15: make all the fish with ingredients neat and uniform, arrange them in order on the plate, and finally sprinkle rice wine and salt evenly on the fish with all ingredients.

Step 16: sprinkle a little more white pepper

Step 17: sprinkle some MSG and marinate for 30 minutes.

Step 18: pour half a cup of water into the frying pan.

Step 19: pour in a few drops of yellow rice wine and prepare the fish juice.

Step 20: add the steamed fish and soy sauce into the water.

Step 21: a few drops of Meiji fresh soy sauce.

Step 22: add a little white pepper.

Step 23: add a teaspoon of sugar.

Step 24: add chicken powder to the fish juice and bring the water to a boil.

Step 25: put shallots and ginger slices on the salted fish.

Step 26: dice green chives and millet peppers.

Step 27: Boil the water in another frying pan, put it into the iron frame, and put the fish plate on the iron frame.

Step 28: cover the pan and steam the fish over high heat.

Step 29: steam for 8-10 minutes after steaming.

Step 30: remove the scallion and ginger from the fish. Sprinkle the chopped scallion and some millet peppers on the fish.

Step 31: cook half a teaspoon of scallion oil with the hand spoon.

Step 32: Sprinkle the cooked and blended fish juice on the fish.

Step 33: pour the hot scallion oil on the scallion and millet pepper.

Materials required:

Fresh mandarin fish: 1000g per fish

Shuifa mushroom: 80g

Winter bamboo shoots: 80g

Jinhua ham: 80g

Chives: 20g

Shredded ginger: 15g

Millet pepper: 10g

Shaoxing yellow rice wine: 20g

Steamed fish and soy sauce: 15g

Meiji fresh soy sauce: 2G

Salt: 2G

Sugar: 5g

Chicken powder: 2G

White pepper: 1g

Onion oil: 20g

Note: this dish is finished.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy