Sliced fish in red oil
Introduction:
"Red oil fish fillets - the fish fillets are fat and tender, crisp and fragrant with peanuts, sweet, sour and spicy, and bright red in color."
Production steps:
Step 1: remove the spines from half of the fish.
Step 2: slice the fish 2 mm thick.
Step 3: prepare red oil, peanuts, sesame paste and egg white.
Step 4: put fish fillets into plate, add salt, cooking wine, starch and egg white, mix and size.
Step 5: paste the fish fillets.
Step 6: mix red oil, sesame paste, salt, monosodium glutamate, sugar, soy sauce and vinegar in a bowl.
Step 7: blanch fish fillets in boiling water.
Step 8: blanch the fish until the teeth are white, then remove and drain.
Step 9: pour the sauce on the fish fillets, sprinkle with peanuts, and mix well when eating.
Materials required:
Grass carp meat: 250g
Peanuts: 30g
Egg white: half
Red oil: 25CC
Vinegar: 5cc
Sesame paste: 15g
Cooking wine: 5cc
Sugar: 10g
Salt: 2G
Soy sauce: 15cc
Starch: 20g
MSG: 1g
Note: 1. The thickness of fillets should be consistent. 2. When blanching and scalding the fish, the water should be large, the water should be boiled, and the fillets should be put in separately. 3. When pouring seasoning juice, be careful not to overdo it to avoid being too salty.
Production difficulty: simple
Process: water
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Hong You Yu Pian
Sliced fish in red oil
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