Private dish "boiled fish fillet"(si jia cai shui zhu yu pian )

Private dish "boiled fish fillet"

Introduction:

"In the past, boiled dishes could not be separated from old oil, otherwise they would not taste good. Old oil includes fried oil, slick oil and butter skimmed from spiced soy sauce, etc. boiling it to remove water is a very fragrant cooking oil for frying Chinese prickly ash and pepper. Because it is a mixture of spiced and other flavors, it tastes delicious. The problem is that the repeated use of waste oil is very unhealthy for our health. It contains a lot of carcinogens. Therefore, I never eat such dishes outside, especially in small restaurants. If I want to eat it, I can make it myself. In fact, it's very simple to fry some spiced oil by yourself, and the taste is very good. Can be mixed with rapeseed oil, butter and sesame oil, can also be mixed with peanut oil and sesame oil, fried spices with it, you can make delicious boiled dishes. Today made a "boiled fish", meat and vegetables with a beautiful meal, very appetizing, ha ha! I use the meat of longissima longissima. It's tender, smooth, and has no thorns. It has no fishy smell or other strange smell. It's expensive, but it tastes delicious! The practice is as follows; "

Production steps:

Step 1: first slice the fish into thin slices, then put salt, pepper and rice wine in them.

Step 2: then put the right amount of corn starch, grasp well, paste for 10 minutes.

Step 3: heat the oil in the pan, add pepper and fry it over low heat.

Step 4: deep fry Chinese prickly ash until fragrant. Turn off the heat and put in the dried pepper.

Step 5: change the color of the pepper a little and serve.

Step 6: leave the oil in the pan, add the spices and Douchi and stir fry.

Step 7: then add the chili sauce and pickled pepper sauce and stir out the red oil.

Step 8: pour in onion and ginger and stir fry until fragrant.

Step 9: then cook rice wine and soy sauce, stir well, add hot water and bring to a boil.

Step 10: bring the soup to a boil and season with salt, monosodium glutamate and pepper.

Step 11: add a little sugar to make it fresh.

Step 12: adjust the flavor, cook for a while, then remove the spices, and the soup will be mixed.

Step 13: blanch the green vegetables, Flammulina velutipes and bean sprouts with flavored soup, then take them out and put them on the bottom of the pot.

Step 14: pour the battered fish fillets into the soup, heat them until they are eight years old and take them out.

Step 15: spread the boiled fish fillets on the vegetables, bring the soup to a boil and pour it into the pot.

Step 16: Sprinkle the soup with spicy oil.

Step 17: bring the pot to a boil and serve with the pot.

Materials required:

Dragon fish: 200g

Bean sprouts: 100g

Vegetables: 80g

Flammulina velutipes: 50g

Douchi: 20g

Pixian chili sauce: 25g

Pickled pepper sauce: 20g

Scallion: 15g

Ginger powder: 10g

Salt: 1g

MSG: 2G

Sugar: 5g

Soy sauce: 15g

Shaojiu: 20g

Pepper: a little

Star anise: 3 G

Cinnamon: 2G

Fennel: 2G

Fragrant leaf: 1 piece

Caokuo: 1 piece

Peanut oil: right amount

Chinese prickly ash: 5g

Dried pepper: 10g

Note: this dish features: bright red soup, fragrant, smooth and tender fish, refreshing vegetables, hot soup, spicy and delicious. Warm tips: 1. You can use any kind of fish, such as whole fish. You can put the fish bone in the bottom of the pan, and then put vegetables and fish fillets. 2. It is suggested that rapeseed oil, sesame oil and butter should be used when frying old oil. If peanut oil is not used, it is OK. 3. When mixing the flavored soup, remove the spices and residue before use. Such as the use of nutmeg and other large particles of spices, it is best to break up and then deep fry, aroma of spices to put less, small aroma can be appropriate. 4. It's better to fry the spicy oil with rapeseed. Big spoon of this private "boiled fish" is ready, for your reference!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Si Jia Cai Shui Zhu Yu Pian