Fish fillet with Chinese prickly ash(hua jiao yu pian )

Fish fillet with Chinese prickly ash

Raw materials for making Chinese prickly ash fish fillets:

One grass carp (about 1000g), 200g Flammulina velutipes, 50g scallion, 30g prickly ash, 3G refined salt, 5g monosodium glutamate, 3G chicken essence, 25g cooking wine, 2G pepper powder, 100g salad oil, 1 egg, 20g bean powder, 200g clear soup and 20g ginger

Processing steps of Chinese prickly ash fish fillets:

1. The grass carp was slaughtered to remove scales and gills. The viscera of grass carp was removed by laparotomy and cleaned. Then the bones were removed and the head pieces were made into fillets. Cut green onion and ginger. Wash Flammulina velutipes, add boiling water and cook slightly. Remove and put into a bowl for bottoming. Add a little cooking wine to fish fillets, and then add egg white and soybean powder. 2. Add 50g salad oil to the frying pan and heat it to 60%. Add ginger slices and onion sections and stir fry until fragrant. Add clear soup, cooking wine, salt, pepper and chicken essence and bring to a boil. Put the cooked fish fillets into the pot until they are nine years old, then put them into the bowl, and then put in monosodium glutamate. 3. Put 50 grams of salad oil in another pot and heat it to 70% heat. Deep fry the pepper and pour it over the fish fillets

Fish fillet with Chinese prickly ash

Chinese prickly ash fish fillet, a traditional dish, belongs to Sichuan cuisine. The strong smell of hemp is its real signboard. There are crisp lettuce slices and fresh Flammulina velutipes in the bottom of the soup, which are very refreshing, with different hemp flavor and fragrance. In winter, there is a bowl of thick soup that warms the whole family's stomach.

Characteristics of dishes

Main ingredients: 1 grass carp (about 1000g), 200g Flammulina velutipes, 50g scallion and 30g prickly ash

Ingredients: 1 egg, 20g bean powder, 20g ginger

Seasoning / pickling: 3 G refined salt, 5 g monosodium glutamate, 3 G chicken essence, 25 g cooking wine, 2 g pepper, 100 g salad oil and 200 g clear soup

The use of Chinese prickly ash fish fillets in Chinese prickly ash is dozens of times more unconventional. After the fierce stimulation gives people a sense of suffocation, it is a sense of pleasure. In the production of Chinese prickly ash fish fillets, we strive for a delicate and smooth feeling, which can be described as extremely fine.

1. The grass carp was slaughtered to remove scales and gills. The viscera of grass carp was removed by laparotomy and cleaned. Then the bones were removed and the head pieces were made into fillets. Cut green onion and ginger. Wash Flammulina velutipes, add boiling water and cook slightly. Remove and put into a bowl for bottoming. Add a little cooking wine to fish fillets, and then add egg white and soybean powder.

2. Add 50g salad oil to the frying pan and heat it to 60%. Add ginger slices and onion sections and stir fry until fragrant. Add clear soup, cooking wine, salt, pepper and chicken essence and bring to a boil. Put the cooked fish fillets into the pot until they are nine years old, then put them into the bowl, and then put in monosodium glutamate.

3. Put 50 grams of salad oil in another pot over a high fire and heat it to 70% heat. Deep fry the pepper and pour it over the fish fillets. Method of Chinese prickly ash fish fillet: main ingredient: carp 500g, auxiliary ingredient: egg 50g, Flammulina velutipes 50g, seasoning: vegetable oil, soy sauce, starch, salt, pepper (red, sharp, dry), Chinese prickly ash, ginger proper amount method: 1. Cut carp meat into thin slices, add refined salt, soy sauce, starch and egg mixture, marinate and taste; 2. Put Flammulina velutipes into boiling water pot, scald them, take them out and put them on the bottom in a big bowl; 3. Add water in the pot, add refined salt and shredded ginger, bring them to a boil, put them into the fish fillets until they are nine mature, and pour them into the big bowl; 4. Heat the frying pan with oil, add in dried pepper and prickly ash, fry them until fragrant, and pour them on the fish fillets. Characteristics: this dish is salty and delicious, and the fish is tender.

practice

Material Science

Materials used

Bighead carp 200g

accessories

1 persimmon pepper

Crab mushroom 50g

1 egg white

Seasoning

Proper amount of salt

1 tsp chicken essence

Onion 1 segment

Ginger 5g

Chinese prickly ash 10g

1 tablespoon cooking wine

1 tsp starch

Proper amount of corn oil

Soup 300 ml

1 / 2 tsp pepper

How to make fish fillets with Chinese prickly ash

< I1. < / I slice the fish fillet, add cooking wine, white pepper, starch and egg white

Mix well and marinate for 15 minutes

Slice ginger and green onion, and cut green pepper into diamond slices

Add oil and saute onion and ginger slices

< i5. < / I add the soup and boil it over high heat, then turn to low heat for about 5 minutes

< I6. < / I add the crab mushroom, drain the marinade, slide it into the fillet and cook for about 3 minutes, then pour it into a bowl

Add oil into the pan, fry pepper in low heat, add green pepper slices and stir fry for a while

< I8. < / I finally pour into the bowl with fish

Cooking skills

1. It's better to use the bone of fish instead of soup. The method is to fry the fish bone in the scallion and ginger pot first, then put in water, boil it over high fire, then turn to low fire and cook it slowly until the soup is milky white, so that the flavor of the original soup is more authentic.

2. Fish fillets are easy to cook. Don't overcooke them, or they will break.

3. Pepper small fire can be more fried out of its aroma.

nutritive value

Grass carp - commonly known as grass carp. It is a kind of herbivorous fish. It is a kind of health food with the functions of warming the stomach and liver, dispelling wind, etc

Flammulina velutipes - also known as Pleurotus ostreatus, mushroom. Flammulina velutipes is a kind of umbrella mushroom with smaller body. It is named because its stipe is slender, its color and food habit are similar to Flammulina velutipes.

Sichuan cuisine Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Ba and Shu states.

1. There is no heat-resistant casserole, you can stir fry pepper, lettuce and red pepper in a wok and pour them into the fish fillets.

2. If you want the fish soup to be fragrant, you can extend the cooking time appropriately. The fish fillets and Flammulina velutipes are tender, so you must put them in the last place. It is not suitable to cook for a long time.

Ingredient: Grass Carp

Accessories: native egg, Flammulina velutipes (canned), red pepper, lettuce, green onion, ginger, starch

Seasoning: pepper, rice wine, pepper, chicken essence, salt

Method:

1. Cut red pepper and lettuce into diamond shaped slices. Remove the roots of Flammulina velutipes and wash.

2. Kill the grass carp, slice the fish on both sides, then slice them into thin slices, and chop the fish bones into large pieces for use.

3. Put the fillets into a bowl, stir in starch, pepper, egg white and rice wine, and marinate for 15 minutes.

4. Oil in the pan, saute the scallion and ginger, fry the fish bone and add the color.

5. Then put in water, boil over high heat, turn to low heat and cook slowly until the soup is milky.

6. Remove the fish bones from the pan, add the sliced fish and Flammulina velutipes, and continue to cook over medium heat for 5 minutes. Then add salt and chicken essence, and turn off the heat.

7. Put a little oil into the casserole. When it is 40% hot with a low heat, add Chinese prickly ash and fry it slowly with a low heat. Then put lettuce and green pepper slices into the casserole, and pour the cooked fish slices into the casserole.

 

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Chinese PinYin : Hua Jiao Yu Pian