Fried fish fillet with lees(zao chao hou yu pian )

Stir fry thick fish fillet with lees

Raw materials for making thick fish fillets with lees:

There are 750 grams of mandarin fish, 20 grams of green bean paste, 20 grams of Shuifa fungus, 20 grams of Jingdong bamboo shoots, 30 grams of starch, 20 grams of egg white, 5 grams of refined salt, 250 grams of Xiangzao juice, 15 grams of Shaojiu and 50 grams of cooked lard.

Processing steps of stir fried thick fish fillets with lees:

Wash the mandarin fish meat, cut it into 4cm long sections, cut it into 2cm wide and 0.4cm thick slices, put it on the plate, mix with wet starch and egg white, and then mix with refined salt. Cut agaric and bamboo shoots into slices. Put the green bean paste in the soup and cook it well. Put Xiangzao juice, Shaoxing wine, refined salt and wet starch into a bowl and mix well. Put the cooked lard into the frying pan and heat it to 40% heat (about 88 ℃). Put the fish slices one by one with chopsticks. After floating, stir them with a spoon. When cooked, pour out the oil. Leave a small amount of oil in the frying pan. Heat it over medium heat to 60% heat (about 132 ℃). Pour the mixed juice into the pan. When it is thick, put the fish fillets into the pan, turn them over several times, put them on the plate and sprinkle with green bean.

Characteristics of deep fried fish fillets with lees:

The fish fillets are thick, tender and fragrant.

Fried fish fillet with lees

Fried thick fish fillet with lees is a famous traditional dish, which belongs to Shandong cuisine or Zhejiang cuisine.

essential information

Shandong cuisine

[Characteristics] the fish fillets are thick and even, the meat is fresh and tender, and the grains are fragrant.

Cooking method

Ingredients: 750 grams of mandarin fish. Green bean 20 grams, water hair fungus 20 grams, net winter bamboo 20 grams. Starch 30g, egg white 20g, refined salt 5g, Xiangzao juice 250g, Shaojiu 15g, cooked lard 50g.

Method:

1. Wash the mandarin fish meat, cut it into 4cm long sections, cut it into 2cm wide and 0.4cm thick slices, put it on the plate, mix with wet starch and egg white, and then mix with refined salt.

2. Cut agaric and bamboo shoots into slices. Put the green bean paste in the soup and cook it well.

3. Put Xiangzao juice, Shaoxing wine, refined salt and wet starch into a bowl and mix well.

4. Put the cooked lard in the frying pan and heat it to 40% heat (about 88 ℃). Put the fish slices one by one with chopsticks. After floating, stir them with a spoon. When cooked, pour out the oil.

5. Leave a small amount of oil in the frying pan. Heat it over medium heat to 60% heat (about 132 ℃). Pour the mixed juice into the pan. When it is thick, put the fish fillets into the pan, turn them over several times, put them on the plate and sprinkle with green bean.

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Chinese PinYin : Zao Chao Hou Yu Pian