Today, the main ingredient of this fried fish slice is about 500 grams of clean herring, and the ingredients are pork fat, cooked ham and winter bamboo shoots. Seasoning includes egg white starch paste, refined salt, monosodium glutamate, cooking wine, white pepper, sweet and sour lettuce and a small amount of sesame oil. The specific manufacturing steps are as follows:

First, we need to slice the clean fish and cut the cooked ham and winter bamboo shoots into small pieces. Cook the fat until it is just cooked, and cut it into pieces for later use. Marinate fish fillets with salt, monosodium glutamate, pepper and cooking wine, and mix well with egg white starch slurry.

Cut off the fat meridians of pigs with the tip of a knife, dry and greasy, spread a layer of egg white starch, spread minced ham and winter bamboo shoots evenly on the fat, and cover the fish fillets. Put a little oil in the wok, add the prepared fish, pay attention to put down the fat and heat it on low heat. Stick until fat and crisp, the fillets are white and mature, and drizzle with sesame oil. When the dish is served, put sweet and sour lettuce around it and sprinkle some coriander powder on the finished dish. It is delicious.

But in the process of cooking this dish, it should be noted that the fish fillets should be of the same size and thickness, slightly smaller than the fat fillets. Otherwise it will visually affect the beauty of this dish. Fat should be sliced by air cooling, and tendons should be broken with the tip of a knife to prevent curling when heated. Master the heat, don't burn it. When frying fish slices, turn the pan at any time to make it heated evenly. When the firepower is high, the pot should be kept away from the burner to prevent the fish fillets from burning due to excessive heat. The fat slices of this dish can also be replaced by toast slices, but the fish slices made from toast slices may not be so delicious. After the production is completed, pay attention to setting the plate and eat it while it is hot.

This fried fish fillet is mainly made of green fish. Every 65438 000g edible part of herring contains about 65438 09.5g protein, 5.2g fat, and calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid. Chinese medicine believes that herring is sweet in taste and flat in nature, which can benefit qi, nourish stomach and eliminate dampness, nourish blood and liver, and improve eyesight. Postpartum, chronic illness, liver and kidney deficiency, yin deficiency, blurred vision and foot weakness should be eaten. This dish is crisp and tender, salty and fresh, oily but not greasy, suitable for all seasons. Hot dishes often used in middle and senior banquets. Black herring is not only nutritious, but also has the effect of educating children.

Nowadays, the main cooking methods of this kind of "fried fish slices" are "frying" and "frying". Many dishes can be cooked in this way: fried tenderloin, fried rabbit meat, fried tofu and fried shrimp. If some flowers are embedded in the surface of the fish fillet, it will become a more advanced "flower fried fish fillet" "Fried fish slices" can also be made from mandarin fish and God of Wealth fish. Pot stickers are very common in Sichuan cuisine. The dishes made in this way are not only delicious, but also beautiful, which usually increases people's appetite.

Other practices

1, cut catfish meat and fat meat into 4 pieces with the same size; Wash onion, ginger and coriander and cut into powder; Marinate the fish maw with sesame oil, cooking wine, chopped green onion, Jiang Mo, salt, monosodium glutamate and more than half of egg white;

2. Spread fat on the bottom, sprinkle corn starch on it, mix the remaining egg white, starch and water into a thin paste, hang a layer on the fish fillet, then put it on the fat, sprinkle ham powder in the middle and sprinkle chopped parsley on both sides;

3. Pour a small amount of oil into the pot, heat it with low fire, put the fat face down, and fry it in the pot; Adjust the fire, add oil to the pan, fry the fish until golden brown, take it out, cut it into small pieces and put it on a plate.

Second, the characteristics of fried fish: the dish is golden in color, crisp outside and tender inside. Salty, hemp, fresh and fragrant, eat with salt and pepper. Teach you how to cook pan-fried fish, how to cook pan-fried fish 1. Slaughtering carp, peeling and boneless slices, and growing rectangular slices 3.3 cm, 2.6 cm wide and 0.33 cm thick; 2. Add salt, soy sauce, yellow wine, monosodium glutamate, chopped green onion and Jiang Mo to the fish fillets and mix well; 3. Cut pig's net oil into 10 cm square pieces with a thickness of 0.33 cm, and * * * cut into 4 pieces; 4. Take 1 piece of pig net oil and lay it flat on the chopping board, put half of the mixed fish fillets on the net oil, and cover with a piece of net oil, so that the fish fillets are sandwiched between the two pieces of net oil to form a square "fish joint"; 5. Make two "fish combinations" like this; 6. Put the flour and wet starch together and add water to make a paste; 7. Pour peanut oil into a wok and put it on a big fire until it is 60% hot. Put two "fish joints" with a layer of paste into a wok and fry until they float; 8. Then fry with slow fire until the "fish joint" becomes hard, poke a few holes in it with chopsticks to let the oil invade and fry thoroughly; 9. Then, burn the oil to 80% heat with a big fire and fry it for a while to make the skin of the "fish" brittle; 10. At this time, the surface of "Yu He" is golden, the fish fillets sandwiched in the middle are cooked, and the pig fat on both sides becomes transparent slices. Then take it out, cut it into strips 1.3 cm wide, and eat it with pepper and salt. Tips for making fried fish: 1. When cooking fish fillet dishes, the fish species should be carp, mandarin fish, herring and other fish with solid muscle tissue, good elasticity, long fiber, full muscle and no thorns, white color and pure taste; 2. The fire is big, the oil temperature is high, and it is easy to paste the pot, so the cooking of this dish is mostly medium and small; 3. Because of the frying process, 500g peanut oil should be prepared.

nutritive value

1, nutritional value: Catfish is rich in protein, various minerals and trace elements. Eating catfish can supplement the body's nutrition, minerals and protein. When eating catfish, it is usually suitable for people with weak constitution or malnutrition, and it is also beneficial to absorption and digestion.

2, efficacy: catfish usually has the effect of lactation. If there is little milk during lactation, you can generally drink catfish soup, which can promote the secretion of milk. Catfish also has the function of nourishing yin and enriching blood, and also has the function of appetizing and diuresis, which is generally taken by women after childbirth. Catfish also has the effect of removing edema, which shows the situation in water. Eating catfish can help urinate, thus eliminating edema. Catfish usually have fewer stings, so it is not easy for children to get stuck in their throats, and it is also helpful for absorption and digestion.

When eating catfish, it usually needs to be cooked before use, otherwise it will easily lead to poisoning, and may also have symptoms such as abdominal pain and diarrhea. It is rich in mucus, so it needs to be scalded with boiling water after passing through the Three Gorges, and then washed with clear water to remove mucus.