Sliced fish in lees

Sliced fish in lees

Introduction:

"This dish has a strong taste of bittern. The sliced fish is smooth, tender and white. It's decorated with fungus and carrot. It's good-looking and delicious."

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: remove the skull, meat and slice the fresh fish.

Step 3: repeatedly grasp and wash with salt water until there is no mucus.

Step 4: marinate with egg white, salt and pepper for 10 minutes, mix with dry starch and set aside.

Step 5: mash ginger, cut scallion, soak agaric, tear small pieces, slice carrot, blanch fish fillet in high heat and remove.

Step 6: put a little oil in the pan, stir fry shallot and ginger, add carrot and fungus, stir fry well.

Step 7: add a bowl of water, salt and sugar to taste. Put in the fillets.

Step 8: put in the bittern and shake the pan until it is even.

Step 9: thicken and sprinkle chopped coriander, or not.

Materials required:

Fresh fish: one

Bittern: 2 tbsp

Carrot: one

Auricularia auricula: Five

Coriander: two

Chives: two

Ginger: right amount

Egg white: right amount

Salt: right amount

Sugar: right amount

Starch: appropriate amount

Note: later: 1, it is to use oil to fry fish fillets, but I did not. It's also very strong to blanch fish fillets with high fire. It's not easy to break. The premise is that the fillets should be very thin. Some people mistakenly think that the thicker the fillets, the less likely they are to break. Actually, it's not. On the contrary, the thinner it is, the less likely it is to break. 2. The marinade should be poured in before thickening, so as to have a strong flavor of lees. 3. Carrots and Auricularia auricula are pure color enhancement. If you use peas and corn or something, it's OK.

Production difficulty: ordinary

Process: slip

Production time: 20 minutes

Taste: Maoxiang