Stewed fish with Schizonepeta tenuifolia(jing jie dun yu )

Stewed fish with Schizonepeta tenuifolia

Introduction:

"I used to use Agastache rugosa. I went to the vegetable market, but I didn't buy it. I decided to use Schizonepeta. This year, Mima planted many kinds of plants, such as basil, mint, Houttuynia cordata, peony, Chlorophytum, etc., but she didn't plant this agastache. She must plant it next year. This dish was eaten in a small restaurant some time ago. I feel it's very good. I copied it at home. It's also good. Originally, I wanted to buy grass carp. The grass carp is too big. I bought a silver carp. "

Production steps:

Step 1: material drawing

Step 2: wash the fish and remove the head and tail bones.

Step 3: cut the fish meat and bones separately and put them separately. The flavored wine, pepper and salt taste good.

Step 4: prepare a dry plate, a portion of dry starch and break up the eggs.

Step 5: marinate the fish, first occupy the dry starch, then drag the egg paste, and then occupy the dry starch.

Step 6: heat the oil in the pan and fry the processed fish until fragrant. Fish bone can also be fried.

Step 7: leave a little oil in the pan, add onion and stir fry until fragrant.

Step 8: add the fried fish head and bone and boil with water.

Step 9: after about ten minutes, the soup will turn white and thick.

Step 10: add the fried fish to low heat and cook for another 10 minutes. Season with salt and pepper.

Step 11: put the washed Schizonepeta in the soup pot.

Step 12: take out the cooked soup and drizzle with sesame oil.

Materials required:

Silver carp: moderate

Schizonepeta tenuifolia: moderate

Onion: right amount

Ginger: right amount

Eggs: right amount

Starch: right amount

Salt: right amount

Pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Cooking oil: proper amount

Sesame oil: appropriate amount

Note: fish bone can not hang paste, but it must be fried. Onions can be replaced with green onions. The Schizonepeta tenuifolia can be directly put into the soup pot without boiling.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jing Jie Dun Yu