Fish in white sauce

How to return fish with white sauce:

Raw materials for white sauce fish

Back to a fish (about 750 grams). 35 grams of spring bamboo shoots. Shaojiu 20g, cooked lard 75g, Jiuniang 15g, soup 250g, salt 2G, onion 10g, ginger 7.5G, white pepper 2G.

Processing steps of white juice fish

Cut the fish into pieces, put it into a boiling water pot, add wine and salt, bring to a boil, remove and wash. Heat the pan over a high heat and ladle in the cooked lard. When it is 60% hot (about 132 ℃), fry the scallion and ginger slices until fragrant. Put in the fish, add Shaojiu and Jiuniang. Cover the pan and simmer slightly. Add refined salt, spring bamboo shoots and soup. Move to low heat and simmer for 15 minutes. Then move to high heat to collect the soup. Thicken the soup and pour in the cooked lard. Remove from pan and put into plate. Sprinkle with white pepper.

Fish in white sauce

Baizhihuiyu is a famous dish in Jiangsu Province, which belongs to the Jiangsu cuisine. Its meat is thick, spinless, tender and not greasy. Its soup is milk like, thick and sticky, and slightly fragrant with wine. It can be regarded as the top grade of aquatic dishes. Its auxiliary materials are spring bamboo shoots, yellow rice wine, lard, rice wine, broth, salt, scallion, ginger and white pepper.

essential information

Huiyu in white sauce

Jiangsu cuisine

[taste characteristics] the meat is thick, spinless, tender and not greasy. The soup is milk like, thick and sticky, and slightly fragrant with wine. It can be regarded as the top grade of aquatic food.

Raw materials

Back to a fish (about 750 grams). 35 grams of spring bamboo shoots. Shaojiu 20g, cooked lard 75g, Jiuniang 15g, soup 250g, salt 2G, onion 10g, ginger 7.5G, white pepper 2G.

Production process

Cut the fish into pieces, put it into a boiling water pot, add wine and salt, bring to a boil, remove and wash. Heat the pan over a high heat and ladle in the cooked lard. When it is 60% hot (about 132 ℃), fry the scallion and ginger slices until fragrant. Put in the fish, add Shaojiu and Jiuniang. Cover the pan and simmer slightly. Add refined salt, spring bamboo shoots and soup. Move to low heat and simmer for 15 minutes. Then move to high heat to collect the soup. Thicken the soup and pour in the cooked lard. Remove from pan and put into plate. Sprinkle with white pepper.

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