The appetizer in summer(xia ji li de kai wei cai cai you lin la zi piao xiang yu )

The appetizer in summer

Introduction:

"This dish can be used as a cold dish or a hot dish. When it's cold, it's to wait until it's cold. When it's hot, it's to eat while it's hot. Ha ha. I really like fish. It's simple and delicious. It's really worth a try. "

Production steps:

Step 1: clean the fish and slice them into fillets.

Step 2: marinate fish fillets with seasoning 1 for 30 minutes.

Step 3: after marinating, place the fish piece by piece on the plate with edge.

Step 4: use another bowl and prepare seasoning 2

Step 5: prepare the minced ginger and garlic in seasoning 2.

Step 6: after the water is boiled, put the fish in, steam for 5 minutes, turn off the fire, do not open the lid, and then simmer for another 5 minutes, take out the fish fillets, pour out the water in the fish fillets, then mix the seasoning 2 except ginger and garlic, pour it on the fish fillets, and then sprinkle the minced ginger and garlic on it.

Step 7: I put the minced ginger and garlic first, so it's a little black.

Step 8: pour proper amount of oil into the pot, bring to a minimum heat, put shredded pepper in, fry until fragrant, and then pour it on the fish fillets.

Step 9: sprinkle a little scallion for decoration.

Step 10: sprinkle a little scallion for decoration.

Materials required:

Fresh fish: one (about 2 jin)

Egg white: one

White Sesame: a handful

Minced ginger and garlic: appropriate amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Soy sauce: moderate

Steamed fish soy sauce: right amount

Sesame oil: right amount

Zanthoxylum oil: right amount

Chicken essence: a small spoon

Dried shredded chilli: right amount

Vegetable oil: right amount

Note: 1. I used to boil the fish with water and pick it up, but the fillets are easy to disperse. This time I steamed them, but they stick together after steaming. Is there any way to prevent them from sticking together? 2. It's better to sprinkle ginger and garlic powder after soy sauce seasoning, so that ginger and garlic powder won't get black. 3. The last step of frying shredded chilli must use the minimum fire. In fact, I also use the minimum fire, but I still feel that it's too deep fried and a little black.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xia Ji Li De Kai Wei Cai Cai You Lin La Zi Piao Xiang Yu