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Ingredients: 1 Cai fish, oil, scallions, ginger, steamed fish soy sauce, cooking wine Scallions and oil Cai fish slices can be eaten more by the children, meat tender spine less practice is very simple!
Freshly processed Zaifu, remove the head and tail to remove the spine, take the middle section of the net meat, Zaifu has mucus, with a clean rag or kitchen napkin pads in the fish body underneath the body will be better cut, if these will not how to do it, look for the master of the fish seller to help you deal with the good, how simple it is.
Knife tilted 45 °, the fish sliced into a uniform thickness of the fillet, with cooking wine slightly scratch the fish, to remove the fishy flavor, marinate for five minutes on it. Prepare half a pot of water, put a few slices of ginger to boil together, you can also drop a few drops of lemon juice.
Water boiling will turn off the fire small, a piece of a piece of fish, so easy to cook, not easy to stick, and the appearance of stretching and good-looking, under the fish when the speed to fast, or before and after the water into the fish slices cooked to a different degree, the fish slices blanching process, do not stir, so as not to break the fish, the fish slices floated up to turn off the fire, do not have to wait for the water to open.
Use a colander to fish up the fish slices, the water should be drained, otherwise it will dilute the spices, affecting the taste and flavor of the dish, fish slices on the cut green onions. Start a frying pan, when the oil is hot, the next shallot segment stirred yellow over low heat, stirred out the rich flavor, oil while hot drizzled on the fish fillets