Fish in oil(you po yu )

Fish in oil

Introduction:

"This dish should be made for the second time. I learned it from Lao Yang. Ha ha, my roommate and I both like the taste. It's light and delicious. Try it. It's a very simple way_ ∩)O”

Production steps:

Step 1: Step 1: prepare all the materials. Well, it seems that I missed a shot of garlic. I'm sorry.

Step 2: cut off the fish head, try to keep the whole fish head intact, so as to swing the plate. Clean the gill and cut off the middle part of the gill with scissors. (you can also ask the shopkeeper to help you deal with it, but they usually don't clean it very well. Remember, the black membrane in the fish belly needs to be cleaned.).

Step 3: slice the sternum on both sides of the fish.

Step 4: cut the sternum and the main bone into small pieces, and marinate them with cooking wine, salt, cooking oil, egg white and pepper.

Step 5: slicing fish, there are many ways, I use the knife edge outward way, the left hand tightly press the fish, the right hand knife edge outward 45 ° angle fast oblique slicing fish, pay attention to the thickness of the fish, about 0.5cm is appropriate, can slowly, try a few times can start, sliced fish's knife had better use a sharp point, fast knife slice fish, blunt words fish easy to scatter Drop it. Be careful not to cut your hand.

Step 6: wash the sliced fish carefully again, drain the water, and marinate with cooking wine, salt, starch, egg white, edible oil and pepper. (is it a little familiar? Hehe, I use the method of salted water to cook fish here.

Step 7: blanch the black fungus and broccoli and put them on the plate. Heat a pot of scallion, cut the scallion into sections, slice the ginger, flatten the garlic, peel it, put it into the pot, pour in some edible oil and salt, and then boil the fish bone. Cook the fish head and tail and put them on the plate.

Step 8: put the fish into the pot and blanch it quickly. When it turns completely white and the fish rolls slightly, pick up the plate. (you can prepare a colander, put the raw fish in the colander, and then blanch it. The fish should be cooked several times, otherwise it will be in a hurry ~ ~).

Step 9: evenly pour a few tbsp of steamed fish soy sauce on the set fish. Then cut some shredded green onion, red pepper and ginger and stack them on top.

Step 10: burn some boiling oil and pour it evenly on the fish when the oil is 80% hot. It's done. Eat while it's hot.

Step 11: This is the fish bone soup. I added some vinegar, monosodium glutamate, pepper and salt to make a pot of fish soup. Hehe, the materials are not wasted at all.

Materials required:

Grass carp: moderate

Red pepper: right amount

Scallion and ginger: right amount

Garlic: right amount

Broccoli: moderate

Auricularia auricula: right amount

Eggs: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Starch: right amount

Edible oil: right amount

Pepper: right amount

Precautions: 1. The knife of sliced fish should be sharp, so it will be much easier to slice, but be careful with your hands. 2. The time of fishing fish should not be too long, otherwise the fish will get old and affect the taste. 3. Wash the black film in the fish belly, those are dirty things.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : You Po Yu