1. maocai tilapia method
maocai tilapia
Tilapia is cleaned up, put on a flower knife, sprinkled with salt and yellow wine and marinated for 2 minutes
Carrots, ginger, mushrooms, shredded shallots, chopped green garlic,
soaked in mushroom water for later use
Oil in a hot pot, and fish are placed. Add the shredded ginger and minced garlic to stir-fry
add the fried tilapia, add a proper amount of water for soaking mushrooms, and simmer with soy sauce over medium heat
when fish 8 is ripe, add shredded carrots, shredded mushrooms, white sugar and chicken essence, continue to stew, and simmer with low heat until the soup is thick, and sprinkle with chives, so as to get the final product
.
material a: 1 tsp of salt and 1 cup of water.
material b: 5g of salt, a small amount of monosodium glutamate, 1 tablespoon of cooking wine, 15g of starch, 1 egg white and 2 tablespoons of peanut oil.
material c: 3g lard and 6ML stock.
material d: 2ML of white vinegar, 1/2 teaspoon of white pepper, appropriate amount of salt, 1/2 teaspoon of chicken essence and 1/2 teaspoon of monosodium glutamate.
material e: 2g lard and 1 tsp sesame oil.
Practice
1. Fish fillet treatment:
1. Wash the fish and refrigerate it for half an hour, then take it out, and separate the fish meat and bones with a knife.
2. obliquely grow the fish blade into a clamping blade with a length of 5cm, a width of 4cm and a thickness of .4cm..
3. Soak the fillets with changed knives in material A, that is, light salt water for about 1 minutes.
4. Use kitchen paper to absorb the water from the fish fillets one by one. Be patient in this step.
5. Put the dried fish fillets into the container, add the material B except peanut oil and grab them evenly with your hands. Pay attention to say goodbye and grab them.
6. When it feels sticky, add peanuts and mix well for later use.
2. Process 1:
1. Soak ginger and shred, cut sauerkraut into thin strips, and dice pickled pepper.
2. Slice shallots and garlic, cut parsley and cut shallots.
3. Cut the fishbone for later use.
4. Add lard in material C, stir-fry pickled peppers and ginger, and add sauerkraut stalks to continue stir-frying.
5. Then add the scallion slices, garlic slices and sauerkraut and stir-fry until fragrant.
6. put material d into a small bowl to make a flavor juice.
7. add the broth in material c and the mixed flavor juice in material d to the pot and boil.
8. Add fish bones and cook for about 3 minutes.
9. Remove the fish bones and sauerkraut into a large bowl or basin, and leave the fish soup in the pot.
3. Process 2:
1. Boil the fish soup, slide in the fish fillets, and quickly spread the fish fillets while they are alive. Don't move the pot again, and turn off the heat as soon as the pot boils again.
11. Slowly pour the fish soup and fillets into a large bowl or basin, and sprinkle with chopped green onion and coriander.
12. Heat the lard in material E in a clean pot, stir-fry the pepper with low fire and take it out.
13. Then add dried red pepper and sesame seeds and stir-fry until the oil temperature is slightly higher, and then add sesame oil in E material.
14. Pour the hot oil into the fish bowl with pickled vegetables, and the fragrance will suddenly radiate!