Sliced fish in lees
Sliced fish in lees
Introduction:
"In general, there are many dishes with grains in the south, but the fish fillets with grains are a traditional Beijing dish. The fish fillets are soft, tender and delicious. This time, we used the middle part of grass carp. The fish is thick and easy to arrange. When slicing fish, the hand is full of fishy smell, so there is no photo in the middle. "
Production steps:
Materials required:
Grass carp: moderate
Eggs: right amount
Bittern: right amount
Sugar: right amount
Salt: right amount
Pepper: right amount
Cooking wine: moderate
Starch: right amount
Soy sauce: moderate
Scallion: right amount
Ginger: right amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: Maoxiang
Sliced fish in lees
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