Lice in lobster sauce

Lice in lobster sauce

Introduction:

"When I saw that there were ice fresh lice flounder in the supermarket, I bought one because the name was very strange and I didn't taste it. The salesperson said that it was a fish from Taiwan, and I had to taste the lice flounder from Taiwan, which is known as" the first fish in Taiwan. "

Production steps:

Step 1: the first fish in Taiwan -- louse fish;

Step 2: scrape off the scales, remove the internal organs, cut off the head and cut into large pieces;

Step 3: cut the scallion into sections, slice the ginger, and use one spoon of Douchi sauce and one spoon of Douban sauce;

Step 4: dip the fish pieces with cornmeal and fry them in hot oil;

Step 5: fry until both sides are brown;

Step 6: add cooking wine, salt (less), green onion, ginger, sugar, Douban sauce, Douchi sauce, a little soy sauce and cooking wine, bring to a boil with proper amount of water, cover with medium heat and simmer for 10 minutes;

Step 7: collect the concentrated soup.

Step 8: Super cooked lice fish with lobster sauce.

Materials required:

Lice: 1.620g

Edible oil: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Raw powder: appropriate amount

Douchi sauce: right amount

Pixian Douban sauce: right amount

Soy sauce: right amount

Note: 1, fish with raw meal, easy to set shape with frying, not loose. 2. Douban sauce and Douchi sauce all have salty taste. Put less salt.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy