750 grams of flounder. 30g of pork fat and lean meat, 20g of yellow birthday cake powder, 20g of fermented oyster mushroom powder, 5g of sausage powder15g, and 5g of vegetable powder15g. 5g of salt, 5g of Shaoxing wine15g, 5g of chopped green onion15g, 3g of pepper noodles, 50g of tapioca starch, 0g of sesame oil10g, 0g of white soup100g, and 5g of cooked pork suet oil. Wash the flounder meat and cut it into eight strips with a length of10cm, a width of 2.6cm and a thickness of 0.5cm.. Then split it from both sides to the middle (the middle connection), and remove the salt, Shaoxing wine and dirty stains to taste. Chop raw pork into fine mud, add chopped green onion, pepper noodles, salt, Shaoxing wine, raw eggs, starch, flour and sesame oil and stir. The stirred stuffing is rolled into fish fillets (four rolls for each fish fillet). Put minced birthday cake, minced Pleurotus ostreatus, minced sausage and minced vegetables in the four fish rolls, then cook them in a steamer and take them off, and put them neatly on a plate. Add white soup, salt and Shaoxing wine to the pot, remove the foam after boiling, pour it under the fish roll, and drizzle with cooked pork suet. The color is bright, the meat is tender, the taste is delicious, and the design is beautiful and generous.

Flatfish oyster roll

Raw materials: flounder meat, fried Pleurotus ostreatus, and salt-free butter sauce.

Practice:

1, fry the fish in a wok until golden brown on both sides, and take it off and put it in the middle of the dish.

2. Roll up the underground stem of Pleurotus ostreatus with fried fish, and put the head of Pleurotus ostreatus on it.

3. Decorate and design the dish with carrot strips and cucumber strips, and sprinkle some salt-free butter juice on it.