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