Braised shredded fish with chicken(yue cai ji rou hui yu si )

Braised shredded fish with chicken

Introduction:

"Chicken stewed with shredded fish is a famous traditional dish in Guangdong. Its characteristics are: thick soup, delicious taste, tender and smooth, crisp. Shredded chicken, shredded fish, shredded mushrooms, three silk mixture, delicious incomparable, do not need to add any seasoning, just add a little salt, you can fresh eyebrows

Production steps:

Step 1: thaw and wash grass carp.

Remove the big bones from the fillet.

Step 2: slice the fish from the skin. (remember not to bring fish skin)

Step 3: put a little of the sliced fish in and beat it into minced fish. (be sure to play less so that you can play more carefully)

Step 4: add salt, white pepper, Huadiao wine, several times, slowly add onion and ginger water (onion, ginger and pepper water), stir along a direction.

Add in the egg white and continue to beat.

Step 5: add a little starch and stir well.

Place it in the flat bottom plate, wrap it with safety film and scrape the surface. Bring the water to a boil and steam for 6-8 minutes.

Step 6: chicken breast, thin slice under slice.

Step 7: shred.

Step 8: shred.

Step 9: add salt, Huadiao wine, white pepper and starch, and stir well.

Step 10: pan oil (I save oil, put less, it is said to put more, slippery loose), oil temperature is not high that put in, gently fry it, chicken white can be out of the pot.

Step 11: cool the fish, slice and shred.

Step 12: soak mushrooms in cold water and wash.

Shred.

Step 13: put water in the pan, add a thick soup and bring to a boil.

Step 14: add shredded mushrooms and bring to a boil.

Step 15: add shredded fish.

Step 16: add shredded chicken.

Step 17: slowly add starch water, and add it slowly until the soup is thick.

Step 18: add a little salt, add chopped parsley.

Materials required:

Grass carp: half a stick

Chicken breast: half piece

Egg white: one

Starch: a little

Coriander: one tree

Mushrooms: about 10

Huadiao wine: moderate

White pepper: right amount

Salt: right amount

Nongtangbao: one

Note: 1, fish slices with cooking machine to play, be sure to put a little bit, so play fine, not residual small spines. 2. When you knead the minced fish with your hand, you will feel elastic and strong, and there is no fishbone. 3. After boiling, put the fish in the pot and steam for about 6-8 minutes, depending on the amount and thickness of the fish. 4. The steamed fish is cool, sliced and shredded. 5. Sliced chicken, if less oil, easy adhesion, can be torn by hand after air cooling. 6. After boiling, put shredded mushrooms first, and then put others. 7. There is no soup treasure to keep. 8. If you have no experience with starch water, you need to ladle in a little and stir it slowly with a spoon.

Production difficulty: ordinary

Craft: Stew

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Ji Rou Hui Yu Si