Ivory fillet

Ivory fillet

Introduction:

"Sweet and sour taste, beautiful appearance, complete color, fragrance"

Production steps:

Step 1: wash and peel Zizania latifolia, and cut it into 3cm long, 0.5 ~ 1.0cm square strips.

Step 2: cut 2.5cm-wide and 5-6cm-long slices of the fillet, which is easy to cut after freezing.

Step 3: roll up the cut Zizania latifolia strips with the fillet, roll them one by one, and then glue a little water starch at the mouth. Wipe well

Step 4: heat the oil in the pan. After the oil is hot, add the water bamboo rolls and fry them until the meat is completely discolored. Then fry for a while and take out for standby. Sugar, vinegar, soy sauce, starch and sauce.

Step 5: start another pot, or use the frying pot (if there is no meat), add a little oil, heat the oil, add onion and ginger powder, stir fry with bean paste, then add the fried water bamboo tenderloin roll, stir well, add the sauce, stir well, close the pot.

Materials required:

Water bamboo: 1

Tenderloin: 250g

Sugar: 1 teaspoon

Vinegar: 1 teaspoon

Pixian bean paste: 1 teaspoon

Oil: right amount

Soy sauce: half a teaspoon

Starch: right amount

Scallion: right amount

Ginger: right amount

Caution: turn carefully when frying, otherwise the rolled fillet will open.

Production difficulty: unknown

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour