Dish Flavor Fresh Aroma

Involved Ingredients Fish

Features Bad aroma, fresh taste, tender meat.

Ingredients

Preparation

First, cut the mackerel into strips along the length. Mix the fragrant lees with yellow wine, fine salt and water, apply it on the fish, leech for several hours, wash off the dregs and arrange the fish skin upward in the basin. Then the ham slices, asparagus slices arranged in order on top of the fish, put green onion, ginger, sprinkle monosodium glutamate (MSG), pouring yellow wine, on the cage with a high-fire steaming for about half an hour or so, the fish skin white contraction, you can take out.

Shanghai Marinated Fish

Shanghai cuisine

Cuisine

Taste

Involving ingredients fish

Features bad aroma, fresh taste, tender meat.

Ingredients

Preparation

First, cut the mackerel into strips along the length. Mix the fragrant lees with yellow wine, fine salt and water, apply it on the fish, leech for several hours, wash off the dregs and arrange the fish skin upward in the basin. Then the ham slices, asparagus slices arranged in order on top of the fish, put onion, ginger, sprinkle monosodium glutamate (MSG), pouring yellow wine, on the cage with a high-fire steaming for about half an hour or so, the fish skin whitening contraction, you can take out.

La bad fish block is a traditional dish of Fuzhou, which is mainly flavored with red lees, a seasoning unique to Rongcheng.

Raw materials

Main and auxiliary ingredients: 1000g of fresh yellow croaker (other tender, less bony fish with scales can also be used).

Accessories: 25 grams of red dregs, 1 egg white, 100 grams of dry starch, 10 grams of pepper salt, 20 grams of sugar, monosodium glutamate, cooking wine, sesame oil, five-spice powder, onion and ginger a little, 1000 grams of peanut oil (about 120 grams).

Method

1. Wash the fresh fish, cut off the head and tail, to be used.

2. With a flat knife from the backbone of the fish into the blade cut 2 pieces of fish (remove the spine), cut off the fish scratching water, remove the skin of the fish, cut the fish 6 × 3 × 2 cm pieces.

3. red lees on the cutting board with a knife chopped fine in a large bowl, add wine, sugar, onion and ginger, five-spice powder to mix.

4. Marinate the cut fish pieces with the seasoned sauce for 15 minutes.

5. Make an egg white paste with egg white and dry starch and glaze the marinated fish pieces.

6. Frying pan set on high heat, oil paddle and add peanut oil five ripe when the battered fish piece by piece into the frying pan, frying after the pot,

Drain the oil, plate. Fish head and tail into the frying pan fried fish plate at both ends, into a whole fish shape, drizzled with sesame oil is ready.

Features

The aroma of bad smell, red and white, tender and tasty meat

This is the best way to make a good meal.