[fish] fresh and cold cuttlefish slices(yu lei shuang kou liang ban wu yu pian )

[fish] fresh and cold cuttlefish slices

Introduction:

"[cuttlefish] is also called black fish. It tastes delicious and nutritious. It also has the function of anti-inflammatory for wounds."

Production steps:

Step 1: wash the killed cuttlefish and divide it into fish bone and fish fillet. Fish fillet is used for cold mixing, and fish head and fish bone are used for stew. Pour 30ml cooking wine and a little ginger and garlic into the cut fish fillets and bones and marinate them for two minutes.

Step 2: add water and ginger slices into the stew to make Dagu soup to prepare hot fish fillets, which can increase the taste and nutrition of fish fillets.

Step 3: after the big bone soup boils, add the fish head and continue to boil for 8 minutes.

Step 4: pour the cooked fish head big bone soup into the frying pan, add a little scallion, and boil over high heat.

Step 5: pour the marinated fillets into the colander, pour them into the big bone soup and scald for 3 minutes.

Step 6: when the fish turns white in a roll shape, it means it is cooked. Then it can be put on a plate.

Step 7: when the fillets are slightly cool, pour in the prepared sauce evenly, and finally sprinkle with big fish fragrant leaves ~ ~ wow, the refreshing and cool cuttlefish fillets will be done!

Materials required:

Mullet: one

Scallion: two

Ginger slices: 20g

Minced garlic: 20g

Cooking wine: 20ml

Soy sauce: 20g

Vinegar: 15g

Sesame oil: 15g

Note: [cold sauce] including the same proportion of ginger and garlic, Li Jinji soy sauce 20g, vinegar 15g, sesame oil 15g, homemade chili oil half spoon, stir well.

Production difficulty: simple

Process: water

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Yu Lei Shuang Kou Liang Ban Wu Yu Pian