condiments: refined salt 5g, monosodium glutamate 1g, agastaches 3g, pepper 2g, wild pepper 2g, white vinegar 15g, dry starch 2g, ginger onion water 5g, fresh soup 5g, edible oil 1g
technological process:
fish → minced → cooked (granulated). Put the fire in the pot → cook → bowl → dish
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Condiments and auxiliary materials
Production method:
1. Add water to dry starch to make it into water starch. Tomatoes are scalded, peeled and cut into .5 cm-big grains, and mushrooms are washed and cut into .5 cm-big grains. Washing Herba Agastaches and chopping. Chop the wild pepper. After washing the fish, put it into a blender, add ginger and onion water, egg white, 1 gram of refined salt, water starch and cooking oil and stir it into velvet.
2. Put clean water on the fire and bring it to a boil. The minced fish will leak into the water pot through a colander and extrusion to cook into fish particles, and then take it out for later use.
3. Put fresh soup, refined salt, pepper, wild pepper and mushrooms on the fire, bring them to a boil, add fish and tomato, cook them slightly, add white vinegar, monosodium glutamate and Pogostemon, take them out of the pot, and put them into bowls to serve.
The dish "Huoxiang Fish and Rice" highlights the fragrance and fragrance of Huoxiang on the basis of the sour and spicy flavor, so it is different from the sour and spicy dishes. We can also cook many dishes with different flavors by using Pogostemon as seasoning.