Stewed sea bass slices

Stewed sea bass slices

Raw materials for making clear stewed bass slices:

200g perch meat, 100g water chestnut slices, 10g water hair fungus, 25g leek section, 15g egg white. 15 g Shaojiu, 3 G refined salt, 15 g wet starch, 10 g green onion, 5 g ginger, 1.5 g pepper, 15 g sesame oil and 450 g cooked lard (45 g oil consumption).

Processing steps of clear stewed bass slices:

Cut the fish into long pieces, add Shaoxing wine, refined salt, egg white and wet starch, mix well and size, heat in a frying pan, add oil and heat to 40% heat (about 88 ℃), add fish fillets and oil them until they are milky white, then pour out the oil. The original pot is still on the fire, leaving the bottom oil, add onion and ginger to stir fry until fragrant, then add leek section and other ingredients to stir fry, add bass bone soup, add Shaojiu and refined salt to boil, pour in fish fillets, thicken with starch, pour in sesame oil, remove from the pot and put into a concave plate, sprinkle with pepper, and then put coriander leaves. When serving, bring ginger and vinegar dishes.

Characteristics of clear stewed bass slices:

The sliced fish is as white as snow, the meat is soft, tender and smooth, the soup is like milk, chatty and refreshing, and the original flavor is strong.

Stewed sea bass slices

Stewed sea bass slices is a home cooked dish. The main ingredient is perch meat, the ingredients are water hair fungus, egg white, etc., and the seasoning is salt, etc., which is mainly made by stewing.

Ingredients needed

Raw material 1

200 grams of sea bass. Water chestnut slice 100g, water hair fungus 10g, leek section 25g, egg white 15g. 15 g Shaojiu, 3 G refined salt, 15 g wet starch, 10 g green onion, 5 g ginger, 1.5 g pepper, 15 g sesame oil and 450 g cooked lard (45 g oil consumption).

Raw material 2

Perch meat 400 grams

Lee shepherd's purse tablets... 50g

(to bone spurs) leek section... 50g

Coriander leaves... 10 pieces

Water hair fungus... 25 grams

Refined salt... 5g

Egg white... 1

Minced green onion 0.5g

Shaoxing wine 50 grams

White pepper... 1 gram

White vinegar 50 grams

Bass bone soup. 250g

Ginger 1 gram

Cooked lard 500 grams

20 g (about 100 g)

Sesame oil... 100g

Production method

Practice 1

Cut the fish into long pieces, add Shaoxing wine, refined salt, egg white and wet starch, mix well and size, heat in a frying pan, add oil and heat to 40% heat (about 88 ℃), add the fish fillets and oil them until they are milky white, then pour out the oil. The original pot is still on the fire, leaving the bottom oil, add onion and ginger to stir fry until fragrant, then add leek section and other ingredients to stir fry, add bass bone soup, add Shaojiu and refined salt to boil, pour in fish fillets, thicken with starch, pour in sesame oil, remove from the pot and put into a concave plate, sprinkle with pepper, and then put coriander leaves. Bring ginger and vinegar dishes when serving

Practice 2

1. Put the fish slices about 5cm in length, 2.7cm in width and 0.7cm in thickness into a bowl, add egg white, 2.5G refined salt and 20g Lake powder, and mix well.

2. Heat the pan over a high heat, ladle in the cooked lard and heat it until it is 40% hot. Put in the fillets and gently disperse them with an iron spoon until they are milky white. Pour in the colander and drain the oil. Leave 75g of oil in the original pan, still put it on the fire, add chopped green onion and ginger, then add leek, water chestnut slices and Auricularia auricula, scoop in bass bone soup, add 2.5G of Shaojiu and refined salt, bring to a boil, skim the foam, pour in fish slices and bring to a boil. Pour sesame oil into the pan. Sprinkle with white pepper. Serve with coriander leaves. Serve with vinegar.

Key technology

1. Choose Zhenjiang vinegar and white pepper powder, with good color and taste.

2. The clear stew is generally not thicken, and the soup and dishes are both delicious.

What to eat

Perch contains protein, fat, carbohydrate and other nutrients, also contains vitamin B2, niacin and Trace Vitamin B1, phosphorus, iron and other substances.

Perch can tonify the liver and kidney, strengthen the spleen and stomach, remove phlegm and relieve cough. It has a very good tonic effect on people with liver and kidney deficiency. It can also treat fetal restlessness, postpartum hypogalactia and other diseases. If mothers to be and postpartum women eat perch, it can not only replenish the body, but also will not cause excessive nutrition and lead to obesity. In addition, the blood of Lateolabrax japonicus contains more copper, which is an indispensable mineral to maintain the normal function of human nervous system and participate in the metabolism of several substances.

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