Kylin Weever (qi lin lu yu )

Kylin Weever

Introduction:

"Love games, love food," the fourth recipe of "the legend of ancient Swords" -- kylin perch "

Production steps:

Step 1: soak mushrooms in warm water four hours in advance.

Step 2: a fresh California Bass.

Step 3: remove the scales and gills and clean them.

Step 4: chop off the head of the fish and cut the body into three pieces.

Step 5: make an 80 degree angle between the knife and the chopping board, and cut the fish into 12 pieces.

Step 6: put the fish belly inward.

Step 7: Jinhua ham.

Step 8: blanch the ham for two minutes to remove the fishy smell.

Step 9: slice mushrooms, take ham of moderate size, press one piece of mushrooms and one piece of ham, and fill in at each junction.

Step 10: blanch cabbage with oil and salt water.

Step 11: pour the fish with rice wine juice and proper amount of steamed fish soy sauce, bring the water to a boil and steam over high heat for 8 minutes. In addition, prepare two peas and steam them with the fish, or blanch them with the vegetable heart.

Step 12: take out the steamed fish, carefully grate out the soup and bring to a boil. You can taste the taste, add salt, and then add a little starch to thicken it, and pour it on the fish evenly.

Step 13: insert the cooked peas into the fish's eyes instead of the fish's eyes, and then put on the vegetable heart.

Step 14: finished product drawing 1

Step 15: finished product drawing 2

Step 16: finished product drawing 3

Step 17: compare Figure 1

Step 18: compare Figure 2

Materials required:

Bass: 1

Mushroom: 3

Jinhua ham: 50g

Vegetable heart: 4

Salt: right amount

Rice wine: moderate

Steamed fish soy sauce: right amount

Note: 1. Five mushrooms are soaked in the picture, and the thickest ten pieces in the middle are needed. Because I'm going to use mushrooms for other dishes, I soaked two more mushrooms, and three of them are enough. 2. Ham should be boiled in boiling water, otherwise it will smell fishy and salty. 3. After the soup of steamed fish is forced out, you can taste it. If not, add salt according to your own taste. 4. It's better to use wine juice for rice wine. It's better to use less lees for the beauty of the finished product.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qi Lin Lu Yu