Ingredients ?
Ebony fish fillet 350g
2 small handfuls of vermicelli (about 100g)
Small green onion 30g
Soy sauce 15g (about two tablespoons)
Chen vinegar 10g (a little more than one tablespoon)
Sugar 5g
Mixed oil 30g
How to make black fish fillet with green onion ready in 10 minutes ?
One black carp, killed alive and separated from the flesh and bones. The bones can be used to make soup for other purposes. If you don't know how to kill the fish yourself, you can also ask the fish killers in the market to help you kill the fish and separate out the flesh as required.
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The fish head and bones can be fried in oil and boiled to make a soup, with some tofu or bamboo shoots, fresh and mellow.
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This is the separated nettlefish meat. Generally, a 2-catty fish yields 7-8 taels of net meat. This net meat is then sliced into thin slices, preferably with a bit of fish skin on each slice if your knife skills are good enough. This way you get the double taste of the crispiness of the skin and the springiness of the fish meat.
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Vermicelli under the boiling water boil water, 15 wonderful and quickly removed.
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Put the fish slices into the boiling water, quickly scattered, after 30 wonderful with a sliding spoon out, spread all over the plate on top of the vermicelli.
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Fish fillets white tender, smooth, this dish is a big success.
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Cut the scallions.
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Drizzle the seasoning evenly on top of the fish fillets, then sprinkle the chopped scallions on top.
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Another hot pan, add seasoning oil (ordinary salad oil can be) to seventy percent of the heat, turn off the heat, Lin oil, Prima, a sound, the work is done, open the whole bar!
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Tips
1, fans hot cooked not directly into the plate, otherwise easy to pile into a ball, affecting the taste. The correct way is to fish out and soak in cool boiling water, and then fish out and spread the plate when it is cold. This way, the taste of the fans is better, and the roots are clear, and will not stick together.
2. If the fish is fresh and thinly sliced, you don't need to cook it for too long, 30 seconds is the limit. At this time the fillets are crisp and crunchy, with a first-class flavor.