Sauted fish with Scallion(cong xiang long li yu )

Sauted fish with Scallion

Introduction:

"Its taste characteristics are as follows: fresh onion, sweet, fresh and slightly spicy. Scallion is rich in flavor, salty and delicious. Due to different dishes, it may be slightly sweet. In northern China, there are many dishes mixed with green onions, especially in autumn and winter

Production steps:

Step 1: prepare materials.

Step 2: slice the fillet with a knife, marinate with a little salt, cooking wine, shredded ginger, white pepper and starch for 10 minutes.

Step 3: shred the lettuce and set aside.

Step 4: add oil to the pan and fry the shredded lettuce.

Step 5: take out the bamboo shoots and spread them to the bottom of the plate.

Step 6: add water and bring to a boil, add onion, ginger and cooking wine, add marinated fish fillets and blanch them.

Step 7: take out the boiled fish fillets and put them on the shredded bamboo shoots. Add 3 tbsp of steamed fish and soy sauce.

Step 8: chop the chives and set aside (a little more chives)

Step 9: add oil in the frying pan, stir fry pepper, take out pepper and pour oil on chives.

Materials required:

Fish fillet: 500g

Lettuce: 300g

Chives: 1

Ginger: 30g

Cooking wine: 2 tbsp

Chinese prickly ash: 8g

Steamed fish and soy sauce: 3 tbsp

Red pepper: 5

White pepper: 3 G

Note: 1, fish is easy to cooked, do not blanch too long. 2. Chives can be put a little more, more onion flavor. 3. Add some pepper to salted fish to remove the fishy smell.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cong Xiang Long Li Yu