Sliced fish in red oil

Sliced fish in red oil

Introduction:

"Red oil fish fillets - the fish fillets are fat and tender, crisp and fragrant with peanuts, sweet, sour and spicy, and bright red in color."

Production steps:

Step 1: remove the spines from half of the fish.

Step 2: slice the fish 2 mm thick.

Step 3: prepare red oil, peanuts, sesame paste and egg white.

Step 4: put fish fillets into plate, add salt, cooking wine, starch and egg white, mix and size.

Step 5: paste the fish fillets.

Step 6: mix red oil, sesame paste, salt, monosodium glutamate, sugar, soy sauce and vinegar in a bowl.

Step 7: blanch fish fillets in boiling water.

Step 8: blanch the fish until the teeth are white, then remove and drain.

Step 9: pour the sauce on the fish fillets, sprinkle with peanuts, and mix well when eating.

Materials required:

Grass carp meat: 250g

Peanuts: 30g

Egg white: half

Red oil: 25CC

Vinegar: 5cc

Sesame paste: 15g

Cooking wine: 5cc

Sugar: 10g

Salt: 2G

Soy sauce: 15cc

Starch: 20g

MSG: 1g

Note: 1. The thickness of fillets should be consistent. 2. When blanching and scalding the fish, the water should be large, the water should be boiled, and the fillets should be put in separately. 3. When pouring seasoning juice, be careful not to overdo it to avoid being too salty.

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: slightly spicy