Stir fried fish with bamboo shoots(chun sun chao bu yu )

Stir fry fish with bamboo shoots

Raw materials for stir frying fish with spring bamboo shoots:

One fresh fish (about 500g), 100g tender spring bamboo shoot meat, 20g soy sauce, 10g Shaojiu, 1g refined salt, 10g scallion, 5g sugar, 500g cooked lard, 50g wet starch, 5g sesame oil, 25g monosodium glutamate and 1g pepper.

Processing steps of stir fried fish with spring bamboo shoots:

Kill and wash the step fish, cut off the fish's mouth and fin, cut off the fish's tail, batch them into two pieces, and size them with 1g refined salt and 35g wet starch. The bamboo shoots were cut into tile fish pieces and a little bit of cut and rolled pieces. The sauce, sugar, Shaoxing wine, MSG and wet starch 15 grams, and 25 grams of soup were put into a small bowl. Heat the wok on the fire, slide the wok, add lard to 30% heat (about 66 ℃) and deep fry the bamboo shoots for about 15 minutes. Pick up the lard with a colander. When the oil temperature rises to 50% heat (about 110 ℃), deep fry for 20 seconds. Start the wok and pour in the colander. Leave 25 grams of oil in the wok. Add the scallion to stir up the flavor, that is, add the fish and bamboo shoots. Pour the sauce into the wok and gently flip the wok to prevent the fish from breaking up. When the sauce covers the fish, drizzle with sesame oil. When eating, according to the preference of the eater, add appropriate amount of pepper.

The characteristics of stir fried fish with spring bamboo shoots are as follows

The fish is tender and delicious, the bamboo shoots are crisp and refreshing, the color is bright and salty.

Stir fried fish with bamboo shoots

Stir fried fish with spring bamboo shoots is a famous dish with unique local flavor in Zhejiang Province. The fish is tender and delicious, the bamboo shoots are crisp and refreshing, the color is bright, salty and fresh.

Manufacturing materials

One fresh walking fish (about 500g). 100 grams of tender spring bamboo shoots. Soy sauce 20g, Shaojiu 10g, refined salt 1g, scallion 10g, sugar 5g, cooked lard 500g, wet starch 50g, sesame oil 5g, monosodium glutamate 25g, pepper 1g.

Production method

1. Kill and wash the step fish, cut off the fish's mouth and fin, cut off the fish's tail, batch them into two pieces, and size them with 1g refined salt and 35g wet starch.

2, cut the bamboo shoots into tile fish pieces, and cut them slightly into small pieces. Add soy sauce, sugar, Shaoxing wine, MSG and wet starch 15 grams, and 25 grams of soup into a small bowl.

3. Heat the wok on the fire, slide the wok, add lard to 30% heat (about 66 ℃) and deep fry the bamboo shoots for about 15 minutes. Pick up the lard with a colander. When the oil temperature rises to 50% heat (about 110 ℃), deep fry for 20 seconds. Start the wok and pour in the colander. Leave 25 grams of oil in the wok. Add the scallion to stir up the flavor, that is, add the fish and bamboo shoots. Pour the sauce into the wok and gently flip the wok to prevent the fish from breaking up.

4. When the sauce covers the fish, drizzle with sesame oil. When eating, according to the preference of the eater, add appropriate amount of pepper.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chun Sun Chao Bu Yu