Fish fillet in broth(jin tang yu pian )

Fish fillet in broth

Introduction:

"It's hot and sour, and it's delicious. The inspiration comes from beef soup. Female friends eat more fish, shrimp meat is particularly good. So I chose fish instead of beef for this dish. It's crisp and tender, and you're not afraid of the burden of getting fat, so enjoy this dish. "

Production steps:

Step 1: raw material drawing.

Step 2: fish fillets into fish fillets, half egg white, 1 tsp salt, 1 tsp white pepper, 2 tsp starch marinate for 10 minutes.

Step 3: cut the pepper, slice the garlic, slice the ginger, and mix with the chili sauce.

Step 4: put a little oil in the pot and stir fry the ingredients in step 1.

Step 5: add the stock and bring to a boil. Cook for 3-5 minutes and remove all the ingredients with a filter. Taste it. Mix in half a teaspoon of salt and half a teaspoon of pepper.

Step 6: put the fillets one by one without stirring. Stir the pan over high heat until the fillets are 8.

Step 7: garnish the side of the dish with blanching water, remove the fish fillets and put them in the center, filter in a little soup.

Step 8: green onion leaves and red pepper on top, boil hot pepper oil in the pot, splash it. This step can also be omitted.

Materials required:

Net fish: 500g

Vegetables: 7

Chives: Three

Garlic: eight

Jiang: one piece

Red pepper: one

Pepper: two

Hainan yellow lantern sauce: one scoop

Starch: 2 teaspoons

Salt: 1.5 TSP

Soup: two bowls

Pepper: 1.5 TSP

Note: my trick to deal with fish is to pad a wrung towel on the fish to increase resistance and not slip at all. And when slicing fish, just pad under the fish, you can try it!

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Jin Tang Yu Pian