How to make blackened fish fillet in pot cake, detailed introduction to the cuisine and functions: home-cooked recipes

Taste: sweet and sour. Ingredients for making blackened fish fillet in pot cake: Ingredients: pure black fish meat 300 gram.

Accessories: 175 grams of rice cake, 45 grams of cooked winter bamboo shoots, 5 grams of carrot flower blades.

Seasoning: 40g balsamic vinegar, 40g sugar, 10g soy sauce, 5g refined salt, 5g MSG, 15g Shaoxing wine, 1g pepper noodles, 10g soaked red pepper, 5g ginger flower , 5 grams of garlic slices, 5 grams of green onion nail slices, 500 grams of soup, 15 grams of wet starch, an appropriate amount of peanut oil, half an egg white, 15 grams of dry starch, and 10 grams of cooked chicken fat. Features of Guoba Blackened Fish Fillet: It tastes like lychee, rich in sour and sweet taste, salty and refreshing. Teach you how to make the blackened fish fillet in the pot. How to make the blackened fish fillet in the pot to be delicious. 1. Cut the clean blackened fish into slices about 5 cm long, 2.5 cm wide and 0.3 cm thick. Put them into a bowl and add 5 grams of Shaoxing wine. , 2 grams of refined salt, 0.5 grams of pepper noodles, and 2 grams of monosodium glutamate, mix thoroughly and marinate to taste, then mix well with the egg white powder paste made from egg white and dry starch. Cut off the stems and seeds of the soaked red pepper and cut into horse segments. Break the rice cake into walnut-sized pieces. 2. After the pan is cooked, add peanut oil and heat until it is 50% hot. Add the battered fish fillets, spread the oil until cooked, add in a colander and drain the oil. Return the pot to high heat, add soaked pepper segments, ginger flowers, garlic slices, green onion slices, diced flowers, and winter bamboo shoot slices and sauté with remaining oil until fragrant, cook in Shaoxing wine, add stock, add sugar, soy sauce, refined salt, and MSG , pepper noodles, add oiled fish fillets, bring to a boil and remove the foam, add wet starch to thicken, add balsamic vinegar and mix thoroughly, pour in cooked chicken oil, and put it into a soup bowl. 3. When the pan is done, add peanut oil and heat it until it is 80% hot. Add the pancake and stir it in the oil with a spoon to fully expand the pancake and fry it. When it is fried until light yellow, take it out with a slotted spoon and put it into the pan. In a hot tempered glass plate, add 25 grams of hot peanut oil, put it into the tray and serve it quickly with the pancake juice. Pour the pancake juice onto the hot pancake and serve. Tip: By changing the main ingredients and using this method, you can also make "pot-sounding conch slices" and so on. To make this dish, put the juice from the snail slices into the original shell of the snail and serve it together with the fried snail. Pay attention to remove all the meat from the snail shell, put it in white vinegar and boil it to remove any dirt on the surface, so that it becomes a shiny snail shell.