Stir fried shredded swordfish(bai chao dao yu si )

Stir fried shredded swordfish

Raw materials for white fried shredded swordfish

Saury 300 grams, water hair mushroom 10 grams, green leafy vegetables 100 grams, egg white 20 grams, ham 15 grams. Shaoxing wine 20g, onion ginger juice 10g, refined salt 2G, Lake powder 15g, monosodium glutamate 1.5g, lard 500g (actual oil consumption 100g).

Processing steps of white fried shredded swordfish:

Wash the swordfish, batch the two sides of the fish, put the skin down on the chopping board, gently beat the fish with the back of the knife to make the fish bones stick to the skin, scrape off the fish with a knife, slightly chop it into antler, add Shaojiu, onion and ginger juice, refined salt, egg white and water starch to mix, and pour into a funnel made of kraft paper. Heat up the frying pan, put the lard to 30% heat (about 66 ℃), slowly squeeze the fish antler in the funnel into the frying pan from the small hole, and remove it when it is cooked. Change it into a 4cm long section. Cut the ingredients into shreds, stir fry them in the original pan, add Shaojiu, refined salt, onion and ginger juice, chicken soup and monosodium glutamate, pour in shredded fish, shake the frying pan, thicken with starch, pour in the cooked lard, turn over the pan and put on the plate.

The characteristics of saury shredded fish are as follows

The shredded fish is white, mixed with three silks, with pleasant color, soft, tender and smooth, delicious and delicious.

Stir fried shredded swordfish

Sauteed shredded swordfish is a famous traditional dish in Jiangsu Province. It is made of saury, mushroom, green leafy vegetables, egg white and ham. The shredded fish is white, mixed with three silks, with pleasant color, soft, tender and smooth, delicious and delicious.

raw material

Saury 300g, mushroom 10g, green leafy vegetables 100g, egg white 20g, ham 15g.

Shaoxing wine 20g, onion ginger juice 10g, refined salt 2G, Lake powder 15g, monosodium glutamate 1.5g, lard 500g (actual oil consumption 100g).

Production process

Clean the swordfish, batch the two sides of the fish, put the skin down on the chopping board, gently beat the fish with the back of the knife to make the bone stick to the skin, then scrape off the fish with a knife, slightly chop it into antler, add Shaoxing wine, onion and ginger juice, refined salt, egg white and water starch, mix well, and pour into a funnel made of kraft paper. Heat up the frying pan, put the lard to 30% heat (about 66 ℃), slowly squeeze the fish antler in the funnel into the oil pan from the small hole, and remove it when it is cooked, and change it into a 4cm long section. Cut the ingredients into shreds and stir fry them in the original pan. Take Shaoxing wine, refined salt, onion and ginger juice, chicken soup and monosodium glutamate, pour in shredded fish, shake the frying pan, thicken with starch, pour in the lard, turn over the pan and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Chao Dao Yu Si