Two flavors of fish(yu liang wei )

Two flavors of fish

Introduction:

"When you eat in a big restaurant, you usually call a fish two flavors. Soup from bone, fish balls or fish cakes from meat. What families and couples at home will spend this time doing it? Take a picture of your family now

Production steps:

Step 1: when buying fish, ask the fishman (woman) to pick up the bone. If he (she) has a few words in his (her) spare time, let him or her pick up the skin of the fish. If you can't, go home and skin yourself.

Step 2: prepare the seasoning.

Step 3: cut the fish into small pieces, put them into the blender, add salt, Huai salt, white pepper, tender meat powder, soy sauce, tear up a corner of tangerine peel and put it down. (although there is tangerine peel in Huai salt, the amount is too little), fresh ginger. Sprinkle some water with your fingers.

Step 4: cover and stir into mashed meat.

Step 5: prepare a lunch box (now you have to buy a disposable lunch box to hold the leftovers in the teahouse for one yuan, but this lunch box can be used repeatedly) and tin foil.

Step 6: put the tin foil into the lunch box and flatten it, then dig in the mashed meat.

Step 7: press the fish flat, not tight. When the tender meat powder in the fish reacts with salt. Don't close up the tin foil yet. Put it like this.

Step 8: make the soup later, chop the fish bone and skin into small pieces, put them in the soup pot, add two spoonfuls of salt, and mix them by hand. I wanted to cook fish bone with tofu. I forgot to buy tofu, so I opened the dry box and grabbed a handful of soybeans. The top chef sprinkles the soybeans directly into the hot oil pan to make them fragrant, then pour them into the soup pot, put in the fish bones, and then pour them into the cold water. Then we started to make soup. However, this pot, soup surface will float a layer of grease, harmful to the body. Now all say to eat healthy, of course, can't do it, just put the soybeans with water bubble on the line.

Step 9: the above work should be done before 09:00 a.m. on a free day (Sunday). By 11:30, the next step should be started.

Step 10: pour the soybeans and soy water into the soup pot and put on the fish bone. Open fire.

Step 11: in the hot pot, wrap the fish meat into fish bricks and fry them in the hot pot. The upper generation cooks use the soaked Yuzhu to wrap the fish meat and fry it in the hot oil pot. I changed it for my health.

Step 12: in ten minutes, the tin paper fish cake brick is out of the oven!

Step 13: cut some out. Boil the vegetables (leafy vegetables) and put the fish cake on the noodles.

Step 14: drizzle with bean amaranth juice, which is a dish of "fish cake with seasonal vegetables"

Step 15: look at the soup again (about half an hour). Cut some fresh ginger and pick some yuan Qian.

Step 16: lift the lid of the pot, put in the soup, put some seasoning; put some rice wine (optional). Stir gently and turn off the fire.

Step 17: after baking for one minute, the soup will be ready.

Step 18: more than you can say, cut some fish cakes.

Step 19: Pat two garlic seeds to make soy sauce.

Step 20: have a steamed fish cake with Cream Pumpkin!

Materials required:

Bighead: moderate

Tangerine peel: appropriate amount

Fresh ginger: right amount

Yuanxi: right amount

Soybeans: moderate

Salt: right amount

Tender meat powder: right amount

White pepper: right amount

Huai salt: right amount

Soy sauce: right amount

Note: keep the taste of "salted fish with light meat", fish cake with strong flavor, and sauce with fresh single flavor.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Liang Wei