Fish fillet with hibiscus(fu rong yu jiao )

How to make fish horn with hibiscus

Raw materials for making lotus fillet

Main ingredient: 200g Guangxi fish.

Ingredients: 25g mushrooms, three horseshoes, 30g scallops, 30 cooked ham, a little bean sprouts, two Chinese cabbage leaves and three egg white.

Ingredients for making lotus fillet

15 grams of cooking wine, 2 grams of refined salt, 200 grams of clear soup, 15 grams of wet corn flour, 10 grams of chicken oil.

Processing steps of lotus fish horn:

1. Cut the sliced mandarin fish into 18 pieces, 1 inch square and 1 minute thick, put them into a bowl, add a little cooking wine and salt, marinate for 5 minutes.

2. Chop mushrooms, horseshoe, scallops and ham into powder, put them into a bowl, add a little cooking wine and salt, stir them into stuffing, and divide them into 18 parts. Pinch off the top of the bean sprouts and wash them with water. Wash the cabbage leaves

3. Put the egg white into a large bowl, add 100g water, add a little cooking wine and refined salt, mix well, steam in the drawer, and take it out to make lotus soup.

4. Put the fish fillets on the plate, put a piece of stuffing in the middle of each piece, and then fold it half diagonally to form a triangular fish horn. Cover it with two Chinese cabbage leaves to prevent the fish horn from deforming. Steam it in the drawer for 5 minutes and take it out. Spoon the hibiscus soup into a bowl, top with fish horn, and then sprinkle with bean sprouts.

5. Pour clear soup into the pot, add Chengyu's cooking wine and refined salt, bring to a boil on the heat for good taste, add wet set powder, hook into sauce, pour chicken oil on the fish horn, and serve.

Fish fillet with hibiscus

The method of Furong fish fillet is to cut the pure mandarin fish into 18 pieces, which are 1 inch square and 1 minute thick. Put them into a bowl, add a little cooking wine and refined salt, marinate them for 5 minutes, then chop Shuifa mushroom, horseshoe, scallop and ham into powder, put them into a bowl, add a little cooking wine and refined salt, stir them into 18 parts. Pinch off the top of the bean sprouts and wash them with water. Wash the leaves of Chinese cabbage, then put the egg white into a large bowl, add 100 grams of water, add a little cooking wine and refined salt, mix well, steam on the drawer and take out to form lotus soup. Continue to put the fish fillets on the plate, put a piece of stuffing in the middle of each piece, and then fold it half diagonally to form triangular fish horn. Cover with two Chinese cabbage leaves to prevent the fish horn from deforming. Steam on the drawer for 5 minutes and take out. Scoop the lotus soup into a bowl with a small spoon, put the fish fillet on it, sprinkle the bean sprouts on it, finally pour the clear soup into the pot, add the surplus cooking wine and refined salt, bring to a boil on the fire for good taste, add the wet set powder, hook it into the sauce, pour the chicken oil on it, and pour it on the lotus fish fillet.

raw material

There are 200 grams of fish, 25 grams of mushrooms, three horseshoes, 30 grams of scallops, 30 grams of ham, a little bean sprouts, two Chinese cabbage leaves and three egg white

accessories

15 grams of cooking wine, 2 grams of refined salt, 200 grams of clear soup, 15 grams of wet corn flour, 10 grams of chicken oil

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Yu Jiao