Sliced fish with peony

Sliced fish with peony

Introduction:

"The peony fish fillets are evolved from the traditional famous Sichuan dish" Peony chicken fillets ". Its complex process and elegant shape are the special fish flavor of Sichuan cuisine, which fully demonstrates the higher pursuit of Sichuan cuisine in food culture besides taste."

Production steps:

Step 1: slice bamboo shoots, peony petals, scallion and ginger.

Step 2: cut the black carp meat into thin slices, add yellow rice wine, salt, Lake powder and monosodium glutamate, mix well, and leave for 1 hour.

Step 3: when the oil is hot in the pan, put in the black carp meat until it is half cooked, and take it out immediately.

Step 4: add some oil in the pot, stir up the scallion and ginger, stir fry bamboo shoots, chicken soup, salt and rice wine, add starch and monosodium glutamate, and cook slightly.

Step 5: finally add the herring meat and peony petal silk, stir fry slightly.

Materials required:

Black carp: 100g

Peony: 100g

Bamboo shoots: 100g

Egg white: 1

Salad oil: right amount

Salt: right amount

MSG: right amount

Ginger: right amount

Starch: appropriate amount

Yellow rice wine: right amount

Soup: right amount

Scallion white: moderate

Matters needing attention: 1. Promoting blood circulation, dispersing blood stasis, nourishing yin and liver. 2. Peony has the effect of promoting blood circulation and removing blood stasis, black carp has the effect of nourishing yin and liver, and bamboo shoots are more delicious.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh