Braised fish strips with celery(qin huang shao yu tiao )

Method of fried fish strips with celery

Raw materials used for making celery yellow fried fish strips:

Fresh fish 1 male hand, celery core 250 grams. Seasoning vegetable oil 800g (actual consumption about 100g). 100 grams of bean paste, 100 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 10 grams of green onion, ginger, garlic, a little wet starch, vinegar, 5 grams of monosodium glutamate, a little pepper, the right amount of soup.

The processing steps of Qinhuang Shaoyu strip are as follows:

1. Remove the fins, scales, gills and viscera of the fish, clean them, and cut them into 6 cm long and 3 cm wide strips. Mince ginger and garlic. Cut the scallion flower, leave part of the scallion and ginger for pickling. Wash celery, remove leaf cramps and cut into 4cm long sections. Mix fish with salt, cooking wine, chopped green onion and ginger, marinate for 2 hours.

2. Fry the fish in the boiling oil until it turns yellow. Take out the fish. Leave 50-100g oil in the frying spoon. Fry the bean paste until it tastes crisp. Add the fish, cooking wine, green onion, makeup, garlic, soy sauce, sugar and pepper. Boil the soup first and then simmer it. Then add celery, drop a little vinegar, thicken with wet starch and drizzle with a little hot oil.

Braised fish strips with celery

Qinhuangshaoyutiao is a famous local traditional dish in Sichuan Province. The main ingredients are fresh fish and celery.

Food materials

Main materials

Fresh fish 1 male hand, celery core 250 grams.

Seasoning

800 g vegetable oil (actual consumption is about 100 g). 100 grams of bean paste, 100 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 10 grams of green onion, ginger, garlic, a little wet starch, vinegar, 5 grams of monosodium glutamate, a little pepper, the right amount of soup.

Food characteristics

The color is golden and the fish is tender and fragrant.

nutritive value

Celery is very rich in nutrition, 100g celery contains 2.2g protein and 8.5mg calcium

Production process

(1) Remove the fins, scales, gills and internal organs of the fish, clean them, and cut them into 6 cm long and 3 cm wide strips. Mince ginger and garlic. Cut the scallion flower, leave part of the scallion and ginger for pickling. Wash celery, remove leaf cramps and cut into 4cm long sections. Mix fish with salt, cooking wine, chopped green onion and ginger, marinate for 2 hours.

(2) Fry the fish in the boiling oil until yellow. Take out the fish. Leave 50-100g oil in the frying spoon. Fry the bean paste until crisp. Add the fish, cooking wine, green onion, ginger, garlic, soy sauce, sugar and pepper to the soup. First boil the soup over high heat, and then simmer it over low heat. Then add celery, drop a little vinegar, thicken with wet starch and drizzle with a little hot oil.

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Chinese PinYin : Qin Huang Shao Yu Tiao