Ingredients: 380 grams of fish
Accessories: fungus (water-made)? 40 grams
Seasoning: 4 slices of ginger? 8 grams of cooking wine? 15 grams of light soy sauce Grams: 10 grams of starch, 50 grams of marinade, 50 grams of water, 1/2 tsp of white sugar
1. Soak the dried fungus in cold water. Wash the purchased fish segments and drain the water (you can also buy the whole fish to make it, I bought ready-made skinned herring segments, which is more convenient)?
2. Cut the fish segments into Bevel the blade into slices about 0.5 cm thick. Don't slice it too thin, otherwise it will break easily
3. Place the sliced ??fish fillets in a large bowl, add cooking wine, light soy sauce, and starch to mix well, and marinate for 20 minutes. (If you want the fish fillets to be whiter and more beautiful, you can omit the light soy sauce and add some salt. But I think it tastes better with light soy sauce. You can also add some egg white, but I don’t like it. I always feel that the result is not refreshing.)
4. Remove the stems of the soaked fungus, wash it and tear it into small florets
5. Boil water in a pot, blanch the fungus for a while, take it out and drain the water
6. Turn down the heat, gently put the delicious fish fillets into the water piece by piece, and immediately remove them with a slotted spoon after changing color. Drain and set aside (usually the braised fish fillets are placed in the oil pan, but we If you don’t want it to be light, you can blanch it in hot water or drop it. This step must be done gently, as the fish fillets are very easy to break. The fire should also be turned down so that it is not easy to break)
7. Another When cooking, it is best to use a non-stick pan for easier operation. Add a small amount of oil and sauté the ginger until fragrant. Add the marinade and water to boil, add sugar to taste, and add the fungus (the marinade is salty, so you need to add water, and there is no need to add salt)
8. Finally, add the fish fillets and fish Don't turn it over after it's sliced, as it's easy to break. Instead, lift the pot, shake it slowly, and take it out after about 2 minutes. (You can also use a little water starch to make a thin gravy according to your preference.)