Fish fillets with peony and grass(gui fei mu dan cao yu pian )

Fish fillets with peony and grass

Introduction:

"Grass carp turns into flower" Princess peony fillets ". Eating fish without fish is the highest level ~ ~ ~ making simple raw materials chic and elegant. "Only peony is really national color, and it moves the capital in the blooming season."

Production steps:

Step 1: material picture: 1 grass carp, ginger, scallion, lemon

Step 2: remove the scales of grass carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it. The head, tail and gills of the washed grass carp were removed.

Step 3: from the head of the fish, along the fish spine slowly to the tail of the fish. After slicing a good side, turn it over and slice another piece of fish in the same way.

Step 4: cut from the back of the fish and gently slice the big spines on the belly of the fish.

Step 5: slice the fishbone

Step 6: after removing the fishbone, take the knife from the other end of the fish's tail and slice the fish meat into fillets obliquely.

Step 7: put the sliced fish in the basin

Step 8: cut the scallion into sections, cut the ginger into thick slices, then beat them into pieces and add them to the fish. Squeeze in a little lemon and mix in a teaspoon of salt and pepper to marinate. Mix in 2 tbsp cooking wine. Use chopsticks to turn from the bottom to the top, mix well and marinate for half an hour. (don't stir in circles or grasp with your hands. It will make the fish gelatinous and sticky.)

Step 9: spread the marinated fish fillets.

Step 10: sieve a layer of starch on the surface of fish fillets with a filter spoon.

Step 11: pour some oil into the pan

Step 12: when the oil is heated to 60% or 70% heat, put the fish fillets one by one.

Step 13: deep fry until the fish is 8, remove and control the oil. Then heat the oil in the pan to smoke again, add the fish and deep fry again until the surface is golden. Remove and control the dry oil.

The fourteenth step: put the table on the table directly, then adjust a dish of love juice, dip it into the food. You can also use sweet and sour sauce on the "Peony fish fillets".

Step 15: This is the appearance after gouge. Is it more vivid?

Step 16: finished product drawing

Materials required:

Grass carp: 1

Ginger: moderate

Scallion white: moderate

Lemon: 1

Dry starch: appropriate amount

Red pepper: Decoration

Table salt: 1 teaspoon

Cooking wine: 2 tbsp

Pepper: right amount

Note: 1: when washing the fish, the black film inside should be completely removed, so that the fish is not fishy. 2: The knife of sliced fish should be sharp so that it can be sliced easily. I use a sushi fish knife. 3: when marinating fish fillets, use chopsticks to stir gently. Don't scratch or stir in circles, so as to avoid fish fillets breaking and gelatinizing. 4: On the powder when spread on the chopping board screen powder, so more uniform.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Gui Fei Mu Dan Cao Yu Pian