preparation
1, clean the yellow croaker, boneless, cut into thin slices, add refined salt, egg white and dry starch, mix well and size, and put it in the refrigerator for a while; Auricularia auricula was scalded with boiling water and spread in a bowl; 2. Put lard in, and when it is 30% hot, scatter the fish fillets into the pot. When the fish fillets float and turn white, use a colander to pick them up and drain the oil. 3. Put fresh soup and refined salt in the original pot, gently put the fish fillets into the pot, boil them with low fire, skim off the floating foam, add bittern, sugar, refined salt and monosodium glutamate, gently shake the pot, and then slowly pour the water starch into the hook.
Grab fried fish slices
Ingredients: grass carp, carp, mandarin fish or perch, chopped green onion, Jiang Mo, salt, cooking wine, starch, egg white, peanut oil, soy sauce, vinegar and white sugar.
Production method
1, scale the fish, remove intestinal impurities and wash it;
2. Cut the fish into pieces and add seasonings such as chopped green onion, Jiang Mo, salt and cooking wine;
3. Paste with water starch and egg white, and fry with hot peanuts;
4. Pour salt, soy sauce, cooking wine, vinegar, sugar and other seasonings into the pot, and add water and starch to thicken it into a paste;
5. Pour the fried fish fillets and push them evenly.
Nutritional value: contains protein, calcium, phosphorus, etc., which is easy for pregnant women to digest and absorb.
Fish fillet with pickled pepper
Ingredients: grass carp, carp, mandarin fish or perch, salt, chicken essence, a small amount of sugar, cooking wine, starch, celery, pickled pepper, onion, ginger, garlic and vinegar.
Production method:
1, cut the fish into thin slices (not too thin, otherwise it will be easily broken when frying), and mix well with salt, chicken essence or mushroom essence, a little sugar and cooking wine powder;
2. Cut the celery into strips, slice the ginger, smash the garlic, cut the onion into sections, and chop the pickled pepper.
3. Set the pot on fire, pour in vegetable oil, and put in sashimi when the oil temperature is 5% mature, and remove the fillets as soon as they are cut off.
4. Leave oil at the bottom of the pot, add ginger, garlic, pickled pepper and onion. When stir-frying, add celery and a small amount of salt and sugar, soy sauce and stir-fry, and finally add fish fillets to mix and turn off the heat.
5, before the pot, the most crucial point, point a few drops of balsamic vinegar, mix well, and then serve.
Grilled fish fillet?
Live grass carp 1 tail (about1000g), appropriate amount of white pepper, salt, langjiu, ginger onion juice and salad oil.
1, wash pickled radish, pickled pepper and pepper, cut them into dices, and put them on the bottom of the plate evenly;
2. Wash and cut ginger, then soak in salt and vinegar for a while, and mix with broth, monosodium glutamate and sesame oil to make ginger juice; Cut coriander into sections for later use;
3. Slaughter and wash the fish, cut the fish into pieces, blanch them in boiling water, take them out and put them on the bottom plate, pour ginger juice and mix well, and sprinkle with coriander.