Marinade: 3g of floss, 3g of salt, 5g of egg white15g, 5g of NYS powder1-1.5g, 5g of raw flour, 3g of cooking wine, 3g of olive oil10g, 3g of pepper and 2g of monosodium glutamate.

Production: Wash the fish and cut it into pieces of the required size for hotpot. First, add NYS powder and gently grab it, then add pine meat powder and mix well. After a little rest, add cooking wine, pepper, monosodium glutamate, salt, egg white and raw flour and grab it evenly. Finally, marinate in olive oil.

Features: The fish is tender like tofu, which can endure cooking for up to 30 minutes, and the taste is slightly crisp.

Scope of application: it is especially suitable for pickling fish fillets, and the pickled fish fillets are especially suitable for cooking methods such as hot pot heating for a long time.

Production key:

1, when pickling fish fillets, you must put NYS powder first, then add pine meat powder, and finally add other seasonings. The order cannot be reversed.

2. The time for pickling fish fillets is not limited, and a little longer is better.

3. It is best to melt the powder with a little water before using it, and then add it to the fish, so as to prevent uneven melting and affect the curing effect. You can also mix well without adding water.

4. Generally, the amount of powder owed is controlled at 0.2-0.3%. The best dosage is 0.3.

5, the fish fillets are slightly thicker and more effective.

6, pay attention to the amount of pine meat powder, if you add too little, the fish fillets will not be tender and fragile.

7. Appropriate amount of ethyl maltol or firewood fish meal can also be added during curing to increase its fragrance.

8. Olive oil can be replaced by other oils.

9, you can also add a little sugar, so that you can't eat sweetness.