Pregnant mandarin fish(huai tai gui yu )

Methods of pregnant mandarin fish:

Raw materials for making pregnant mandarin fish

Ingredient: 1 mandarin fish (about 1kg).

Ingredients: 205g clear soup, 50g Shuifa mushroom, 50g Shuifa yulanpian, 50g Shuifa sea cucumber, 50g ham, 50g minced fish, 50g water chestnut, 50g egg white, two rape hearts.

Ingredients for making pregnant mandarin fish:

15 g cooking wine, 15 g wet starch, 10 g chicken oil, 25 g cooked lard, 50 g green onion and 50 g ginger, a little refined salt.

Steps of making pregnant mandarin fish:

1. Take out the five viscera from the gills of the fish, scrape off the scales, use boiling water to scrape the fish once, use a knife to gently scrape off the fish from the beginning to the end (do not scrape the fish skin), and use a knife on both sides of the fish.

2. Leave 3 mushrooms and 4 pieces of yulanpian, and cut the rest into shreds with water chestnut. Dice the sea cucumber, mix with minced fish, egg white, alcohol salt and cooked lard to make a paste, and put it into the fish belly from the gills. Put a little alcohol salt on the fish, add onion and ginger, steam in the drawer. Then decant the fish soup, green onion and ginger.

3. Roll the ham on the fish, add starch, cooking wine and refined salt to the clear soup, then pour the juice on the fish, and then sprinkle with chicken oil. Code the vegetable heart on both sides of the fish, one forward, one backward.

Pregnant mandarin fish

Pregnant mandarin fish is a delicious food, the main production materials are fish.

essential information

[cuisine] [taste] delicious

[food materials involved] fish, vegetables, seafood, river fresh pork, mountain chicken eggs

Raw materials

Main ingredients:

One mandarin fish (about 1 kg).

mixed ingredients:

Soup 205 grams, Shuifa mushroom, Shuifa yulanpian, Shuifa sea cucumber, ham, minced fish, water chestnut, egg white each 50 grams, rape heart two.

Seasoning:

15 g cooking wine, 15 g wet starch, 10 g chicken oil, 25 g cooked lard, 50 g green onion and 50 g ginger, a little refined salt.

Production process

1. Take out the five viscera from the gills of the fish, scrape off the scales, use boiling water to scrape the fish once, use a knife to gently scrape off the fish from the beginning to the end (do not scrape the fish skin), and use a knife on both sides of the fish.

2. Leave 3 mushrooms and 4 pieces of yulanpian, and cut the rest into shreds with water chestnut. Dice the sea cucumber, mix with minced fish, egg white, alcohol salt and cooked lard to make a paste, and put it into the fish belly from the gills. Put a little alcohol salt on the fish, add onion and ginger, steam in the drawer. Then decant the fish soup, green onion and ginger.

3. Roll the ham on the fish, add starch, cooking wine and refined salt to the clear soup, then pour the juice on the fish, and then sprinkle with chicken oil. Code the vegetable heart on both sides of the fish, one forward, one backward.

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Chinese PinYin : Huai Tai Gui Yu