Fresh fish with five willows(wu liu xian yu )

Fresh fish in Wuliu

Raw materials for making fresh Wuliu fish:

1 fresh fish, 1 cooked bamboo shoot, 3 Xiangru, 1 / 2 carrot, 30g ginger, 1 green onion, 1 red pepper, and 10g coriander

flavoring

Ingredient a: 1 tsp salt

Ingredient B: salt 1 tbsp sugar 1 tbsp white vinegar 2 tbsp water 1 / 2 cup

Material C: 1 tsp starch water

The process of making fresh fish with five willows:

1. Rinse cooked bamboo shoots, soften mushrooms, peel and wash carrots, wash tender ginger, remove pedicels and seeds of red pepper, wash and shred; wash scallion and cut into sections; wash coriander and cut into small pieces for later use. Remove the scales and viscera of the fish, wash them, gently scratch the fish with a knife, put them on the plate and marinate with a mixture evenly for 15 minutes.

2. Heat 3 tbsp oil in the pan, saute shallot, ginger, red pepper and Xiangru, add cooked bamboo shoots, carrots and material B, bring to a boil, add fish, take out and put on the plate; continue to heat the soup in the pan, add material C, thicken and pour on the fish, then serve.

[features]

The meat is tender and salty

Fresh fish with five willows

Wuliu fresh fish is a famous Sichuan dish, belonging to the Sichuan cuisine. Rinse cooked bamboo shoots, soften mushrooms, peel and wash carrots, wash tender ginger, remove pedicels and seeds of red pepper, wash and shred; wash scallion and cut into sections; wash coriander and cut into small pieces for later use. Remove the scales and viscera of the fish, wash them, gently scratch the fish with a knife, put them on the plate and marinate with a mixture evenly for 15 minutes. Heat 3 tbsp oil in the pan, saute shallot, ginger, red pepper and mushrooms, add cooked bamboo shoots, carrots and material B, bring to a boil, add fish, cook slightly, take out and put on the plate; heat the soup in the pan, add material C, thicken and pour on the fish, then serve.

Material Science

1 fresh fish, 1 cooked bamboo shoot, 1 Lentinus edodes, 3 carrots, 1 / 2 tender ginger, 30g green onion, 1 red pepper, and 10g coriander

flavoring

Ingredient a: 1 tsp salt

Ingredient B: salt 1 tbsp sugar 1 tbsp white vinegar 2 tbsp water 1 / 2 cup

Material C: 1 tsp starch water

Making method

1. Rinse cooked bamboo shoots, soften mushrooms, peel and wash carrots, wash tender ginger, remove pedicels and seeds of red pepper, wash and shred; wash scallion and cut into sections; wash coriander and cut into small pieces for later use. Remove the scales and viscera of the fish, wash them, gently scratch the fish with a knife, put them on the plate and marinate with a mixture evenly for 15 minutes.

2. Heat 3 tbsp oil in the pan, saute shallot, ginger, red pepper and mushrooms, add cooked bamboo shoots, carrots and material B, bring to a boil, add fish, cook slightly, take out and put on the plate; heat the soup in the pan, add material C, thicken and pour on the fish, then serve.

characteristic

The meat is fresh, tender and salty.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Liu Xian Yu