Dongfeng double flavored fish

Dongfeng double flavored fish

Introduction:

Production steps:

Step 1: kill and wash the silver carp, cut off the whole fish head, cut the fish body into 1cm thick slices, add onion and ginger water, yellow rice wine and Zhanwang chicken powder, marinate for 15 minutes, and add the raw meal.

Step 2: put the bamboo shoots on the plate and put the fish head into the plate. Steam for 15 minutes. Take out and sprinkle with green and red pepper ring, pour in homemade sauce (Jiahao spicy fresh dew, Jinba delicious juice, Jiahao steamed fish soy sauce, millet spicy juice, rattan pepper oil)

Step 3: take the salad oil and heat it to 150 degrees, then pour on it.

Materials required:

Silver carp: about 1.2kg

Green and red pepper ring: 150g each

Bamboo shoots: 200g

Raw powder: 10g

Ginger and scallion water: proper seasoning

Salad oil: 250g

Jiahao spicy fresh dew: 15g

Jinba flavor juice: 10g

Zhanwang chicken powder: 15g

Rattan pepper oil: 10g

Yellow rice wine: 5g

Millet sauce: 10g

Note: silver carp is rich in glial protein, and its delicious and tender taste is loved by many eaters. This dish is steamed to keep the freshness of the fish. With the sauce made of spicy fresh dew, the taste is more rich and full, fresh, tender, fragrant and spicy.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: medium spicy