Sliced fish in lees

Sliced fish in lees

Introduction:

"The smooth, tender and white fish is associated with the lotus in the water, the faint smell of grains, and a very light and delicious dish."

Production steps:

Step 1: wash the perch and slice it into thin slices. Add onion, ginger, cooking wine, pepper, egg white, salt and chicken essence to marinate it

Step 2: start the oil pan, when the oil is 60% or 70% hot, put in the fish fillets

Step 3: use chopsticks to separate one by one

Step 4: wait for the fish fillets to change color and set aside

Step 5: take another pot, put two tbsp of bittern and a little soup into the pot, bring to a boil, and then put in the fish fillets

Step 6: after boiling again, use a little water and starch to thicken the pan, and pour a little sesame oil into the pan

Materials required:

Bass: 1

Pot stew: 2 tbsp

Ginger: right amount

Scallion: right amount

Tomato: 1

Raw powder: a little

Egg white: a little

Cooking wine: 2 teaspoons

Pepper: a little

Salt: a little

Chicken essence: a little

Note: 1, the fish should be thin, remove the skin is more beautiful. 2, the sliced fish should be salted before lubricating oil, one is to taste, the other is to make the sliced fish not loose in the cooking process. 3, it can be combined with some agaric or bamboo shoots

Production difficulty: ordinary

Process: slip

Production time: half an hour

Taste: Maoxiang