Silverfish fillets, usually canned, have a very salty flavor and are usually used as a condiment. In Western cuisine, silverfish fillets are essential for Ceasar Dressing, and are usually served with salads or meats.
Silverfish fillet is actually a fish processing products, remove the bones after the light left meat of a made of long stripes of semi-finished food ~ need to be heated and processed to be practical ~ because of the shape of the shape of the long stripes, so we customarily called the willow. You know chicken fillet, replace the chicken with fish, it is fish fillet.
Silverfish fillet practice
Raw materials: silverfish a, tomato sour soup, bamboo shoots, pickled cabbage, pickled chili peppers, tomatoes; Seasonings: salt, monosodium glutamate, egg white a, ginger, green onions, water starch, cooking wine, wood ginger oil. Practice: 1, the first fish dissected and cleaned, sliced down the fish, the fish and then sliced into fish, with a little salt, cooking wine, water starch, egg white code taste sizing, set aside, the fish head into two halves, fish bone cut into segments for spare; 2, pickled chili pepper chopped into mush, pickled pickles cut into fine (for fear that the soup is not acidic, add these things, plus no chopped pepper, it is used in place of pickled peppers), bamboo shoots sliced, sliced tomato, green onion white knuckle, green onion leaves cut into Onion standby; 3, pot of oil, under the pickled chili pepper puree stir fry, under the pickled cabbage stir fry, add tomato sour soup, mixed with fresh broth, into the tomato slices, ginger slices together with the high-fire boil, into the fish head and fish bones, green onion knots, bamboo shoots with medium heat simmering. Finally add the code flavor sizing fish slices, cooked, plus wood ginger oil, add monosodium glutamate to taste, start the pot into the pot, sprinkled with scallions can be.