LIANLI double flavored fish(lian li shuang wei yu )

Method of LIANLI double flavored fish

Raw materials for making LIANLI double flavored fish:

Main ingredient: 750g mandarin fish

Ingredients: 50g cheese, 1 egg white, 15g ginger, 30g onion, 5g pepper oil

Seasoning salt 3 G, soup 75 g, cooking wine 10 g, spiced salt 3 G, soybean powder 50 g, refined oil consumption 100 g

Processing steps of LIANLI double flavored fish:

1. Half of the mandarin fish was cut into 10 pieces of fish flowers, 2 cm square each piece, and half of the mandarin fish was cut into 10 pieces of fish fillets (7 × 4 × 0.3 cm). Then add salt, cooking wine, ginger and scallion to the fish flower and fillets. Chop the scallion leaves and cut the cheese into 3 × 3cm square.

2. Remove the gills of the fish head, cut it from the chin, press it flat, and wash it. Fish's keel to belly part repair, fish tail repair spare.

3. Take the flavored fish fillets, wrap them in the cheese fish bag, then wrap them with a layer of fine bean powder, put them into the whole egg liquid and wrap them well, then put them into the fine bread bran and stick them well.

4. Remove the ginger and scallion and steam for 5 minutes. At the same time, add a large amount of oil into the pan. When the oil is hot, add the wrapped fish bag. Deep fry until the cheese inside melts and the surface is golden. Remove the excess oil,

LIANLI double flavored fish

LIANLI double flavored fish is a famous local traditional dish in Sichuan Province. Mandarin fish scientific name mandarin fish, also known as mandarin fish, perch GUI.

Main materials

750 grams of mandarin fish, 50 grams of cheese, 1 egg white, 15 grams of ginger, 30 grams of green onion, 5 grams of pepper oil, 3 grams of salt, 75 grams of soup, 10 grams of cooking wine, 3 grams of spiced salt, 50 grams of soybean powder, 100 grams of refined oil consumption

make

1. Half of the mandarin fish was cut into 10 pieces of fish flowers, 2 cm square each piece, and half of the mandarin fish was cut into 10 pieces of fish fillets (7 × 4 × 0.3 cm). Then add salt, cooking wine, ginger and scallion to the fish flower and fillets. Chop the scallion leaves and cut the cheese into 3 × 3cm square.

2. Remove the gills of the fish head, cut it from the chin, press it flat, and wash it. Fish's keel to belly part repair, fish tail repair spare.

3. Take the flavored fish fillets, wrap them in the cheese fish bag, then wrap them with a layer of fine bean powder, put them into the whole egg liquid and wrap them well, then put them into the fine bread bran and stick them well.

4. Remove ginger and scallion and steam for 5 minutes. At the same time, add a large amount of oil into the pan. When the oil is hot, add the wrapped fish bag. Deep fry until the cheese inside melts and the surface is golden. Remove the excess oil and add the stock. Add salt and cooking wine. Chop the scallion and pepper oil. Bring to a boil and thicken it into second rate sauce.

5. Take a plate and put in the fried fish head, fish keel and fish tail, then pour in pepper juice on one side of the fish bone, then put on the steamed fish flower, put on the other side of the fried fish bag, sprinkle with spiced salt, and then decorate it.

characteristic

1. Vivid shape, five spices, pepper and hemp with two flavors, highlighting the natural color of materials, a variety of cooking methods fully combined, taste varied.

2. Contains more high-quality protein, unsaturated fatty acids, vitamin B6, has the function of reducing blood lipids, easy to digest.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Lian Li Shuang Wei Yu