Cantonese cuisine: grilled fish with Scallion(yue cai cong kao qing zhan yu lao po bi zuo de yi dao cai )

Cantonese cuisine: grilled fish with Scallion

Introduction:

"It's a delicious dish with few fish bones. It's also suitable for children and old people."

Production steps:

Step 1: wash the fish and drain.

Step 2: cut it into small pieces. I cut it with scissors.

Step 3: pour a small amount of oil into the pan, dip the fish with flour, pat off the excess flour, and fry it in the pan over low heat.

Step 4: turn off the fire and take out the oil after frying.

Step 5: mix a bowl of water and starch. Add 3 tbsp cooking wine, 1 tbsp soy sauce, half tbsp chicken essence, 1 tbsp salt and half tbsp sugar into the empty bowl to make the sauce. (no water is used to make this dish, so more cooking wine is needed.)

Step 6: a handful of scallions, cut into large sections, spare.

Step 7: leave a small amount of oil in the pot, put in the chopped scallion and fry it over low heat.

Step 8: put the fried fish on the scallion and cover the extra green part on the fish. Pour the sauce from the previous green bowl on it. Turn the heat to medium low, cover the pan and simmer for about 3 minutes. Don't open the lid in the middle.

Step 9: 3 minutes later, after seeing that the soup is almost taken, pour in the water and starch, and then cover the pot again. After the stew, turn off the heat and put it on the plate.

Materials required:

Qingzhan fish: 2

Scallion: a lot

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Sugar: right amount

Note: onion is used to roast fish, often open the lid will let the onion flavor run away, remember in the case of small fire, try not to open the lid.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: onion

Chinese PinYin : Yue Cai Cong Kao Qing Zhan Yu Lao Po Bi Zuo De Yi Dao Cai