Fish flavored lotus root slices(yu xiang ou pian )

Fish flavored lotus root slices

Introduction:

"Fish flavor dishes are the classic dishes of Sichuan cuisine. It's sour, spicy, salty and sweet. The sauce is red and bright. It's a complex fish flavor. It's original Sichuan cuisine. It doesn't smell like fish, but has fish flavor. The sauce comes from fish flavor. All kinds of fish coriander, such as fish flavored eggplant, fish flavored egg, fish flavored tofu, are introduced from fish flavored juice. This is also known as the omnipotent fish sauce, should be no matter what match is absolutely delicious food, no one does not love. As long as this small bowl of fish sauce, you can fix the stomach of the whole family and become the most popular dish on the table. Yesterday, I made a fish flavored lotus root slice with fish flavored juice, which has become the most popular dish in our family. My husband also used the last bit of soup for rice dressing

Production steps:

Step 1: prepare all the ingredients.

Step 2: peel lotus root, slice and soak in water.

Step 3: Chop onion, ginger, garlic and pickled pepper.

Step 4: take a small bowl and add soy sauce, vinegar, sugar, salt, cooking wine and water powder.

Step 5: stir until sugar melts.

Step 6: pour oil into the frying pan, pour in onion, ginger, garlic and pickled pepper.

Step 7: stir fry the flavor.

Step 8: pour in lotus root slices and stir fry.

Step 9: stir fry until the lotus root is transparent.

Step 10: pour in the seasoned fish sauce and stir fry evenly.

Step 11: put the soup on the lotus root slices.

Step 12: pour in sesame oil, stir well and turn off the heat.

Materials required:

Lotus root: 1 Section

Sugar: 25g

Cooking wine: 10g

Vinegar: 10g

Soy sauce: 15g

Starch: 40g

Scallion: 10g

Ginger: 10g

Minced garlic: 5g

Red pickled pepper: 1

Millet pepper: 3

Salt: 2G

Note: pickled pepper is an indispensable seasoning in fish sauce. If there is no red pickled pepper, I will use millet pepper instead. I have only one red pickled pepper left, so I use millet pepper instead. It tastes the same. I like to saute onion, ginger, garlic and pickled pepper, and then add ingredients to stir fry, so that the taste of the dish is more mellow.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Ou Pian