Diving fish fillets(tiao shui yu pian )

Diving fish fillets

Introduction:

"This is the first work to participate in the theme competition. Please vote for me."

Production steps:

Step 1: prepare the material.

Step 2: marinate the fish fillets with onion, ginger and garlic, a little salt, cooking wine, white pepper, starch and egg white for 30 minutes.

Step 3: soak sweet potato noodles in hot water.

Step 4: soak the soft noodles in cold water.

Step 5: peel and cut the lettuce into small sections, marinate with salt, and squeeze out the excess water.

Step 6: soak dry red pepper in hot water.

Step 7: cut the pickled red pepper into sections.

Step 8: pour proper amount of oil into the pan.

Step 9: heat the oil until it is warm, then pour in the battered fish fillets.

Step 10: stir fry until the fish is discolored and remove immediately.

Step 11: take out the sliced fish to control the oil.

Step 12: leave the bottom oil in the pot, add the dried pepper, Chinese prickly ash, Pixian Douban and the bottom material of the hot pot, and stir fry over low heat.

Step 13: pour in some soup or water.

Step 14: bring the soup to a boil, add sweet potato noodles, and season with salt and chicken essence.

Step 15: after boiling, add the lettuce section to boil.

Step 16: pour in the sliced fish and bring to a boil.

Step 17: pour the processed ingredients and soup into the container.

Step 18: Sprinkle the fish with chili powder and white sesame.

Step 19: pour a small amount of oil into the pan and heat it over high heat.

Step 20: pour the hot water on the fish fillets.

Materials required:

Fish fillet: 500g

Sweet potato noodles: 200g

Lettuce: 200g

Egg white: 1

Scallion: 10g

Ginger: 10g

Garlic: 10g

Dried pepper: 15g

Chinese prickly ash: 10g

Soy sauce: 1 teaspoon

Cooking wine: 2 teaspoons

Pixian Douban: 2 teaspoons

Hotpot seasoning: 2 tsp

Salt: 1 teaspoon

Chicken essence: 1 / 2 teaspoon

White pepper: right amount

Chili powder: 1 / 4 tsp

Starch: appropriate amount

White Sesame: right amount

Precautions: 1. Pickle the lettuce with salt to get the moisture out. The taste will be more crisp and tender. 2. When slicing fish fillets, the oil should be more, the temperature should be a little higher, and the fish fillets should be stir fried immediately at the back of the pot to avoid desmearing. 3. When frying chili and bean paste, stir fry with low heat until fragrant. Don't scorch.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: spicy

Chinese PinYin : Tiao Shui Yu Pian