Stewed fish fillets

Stewed fish fillets

Introduction:

"Huiguorou is not only a classic dish in Sichuan cuisine, but also the most representative dish. My understanding of the word "return to the pot" is the meaning of second time processing. I'm used to eating "return to the pot" meat. How about making "return to the pot fish fillets"? As the saying goes, "it's better to eat two legs than four legs, and it's better to eat without legs than two legs". Hehe, it's like tongue twister. There should be more fish without legs. It must be delicious to cook fish slices according to the steps of twice cooked meat. Since there are no legs, it's more nutritious than two legs, not to mention four pigs, so "huiguoyupian" is the upgraded version of "huiguorou"

Production steps:

Materials required:

Grass carp: 800g

Garlic sprouts: right amount

Pixian Douban sauce: right amount

Douchi: right amount

Sugar: right amount

Cooking wine: moderate

Ginger: moderate

Starch: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh