Accessories: winter bamboo shoots 10g black fungus (water hair) 10g egg white 25g starch (broad bean) 15g.

Seasoning: 2g of sesame oil, 0g of yellow rice wine10g, 4g of garlic, 30g of peanut oil, 5g of salt and 6g of onion.

manufacturing process

1. Slaughter and clean catfish, take 200 grams of clean meat, wash and slice it, and slice it into slices with a width of 5 cm, 3 cm and a thickness of 0.2 cm;

2. Put the fish in a bowl, add yellow wine and refined salt, mix well to taste, then add egg white and 15g wet starch (8g starch with water), grab and marinate for 5 minutes;

3. Cut the winter bamboo shoots into pieces for later use;

4. Add peanut oil to the wok, and when it is heated to 40% on medium fire, slide the fish fillets into the wok one by one until they turn white, and remove the oil.

5. Leave 25 grams of oil in the wok, add onion and garlic in the medium heat to 60% heat, cook in yellow wine, add clear soup 150 ml, refined salt, winter bamboo shoots and fungus to boil, and skim off the floating foam;

6. Add fish fillets and simmer thoroughly. Hook with 15g wet starch, and sprinkle with sesame oil. Serve.

Process prompt

1. You can add mellow wine before eating, that is, the famous dish "Fried Fish Slices";

2 utensils, containers, soups, oils, condiments, etc. , must be clean, there can be no scum black spots;

3. Fish fillet oil and spoon should not be on fire for too long;

4. Because of the process of lubricating oil, 500g of peanut oil should be prepared.

Exercise 2 Editing

Fried fish fillets (sweet and sour flavor)

condiments

fillet

condiments

Oil, starch, salt, sugar, cooking wine, white vinegar, tomato sauce, shredded onion, shredded ginger.

working methods

1, fish fillets (not too thin, about 1cm thick, actually similar to fish pieces), then add starch, a little salt, cooking wine and scrape; Marinate for about 15 minutes, or add a little pepper to remove fishy smell;

2, the amount of oil in the pot and fried things; Marinated fish fillets are fried with starch, and the fish is easy to cook. It will be fried in about 2 minutes. Take it out and drain it for later use.

3, another pot, put a small amount of oil, saute shredded chives and ginger;

4. Add tomato sauce, white vinegar, sugar, a small amount of salt and water starch and cook until it is a bit thick;

5. Put the fried fish fillets into the prepared juice and stir fry a few times;

6. Hang all the juice and you can go out.

Exercise 3 Editing

condiments

Grass carp 500g

condiments

Egg white (100g), winter bamboo shoots 200g, lard (refined) 200g and stock 300g.

condiment

Salt 12g, ginger 6g, sesame oil 20g, starch 45g and onion 6g.

working methods

1. Grow the fish fillets into slices of 3cm, 2cm wide and 0.3cm thick, put them in a basin, and add egg white and wet starch for sizing.

2. Cut the winter bamboo shoots into small pieces, take a large bowl, add broth, cooking wine, refined salt, monosodium glutamate, vinegar, water starch and sesame oil, and beat into white juice.

3. Pour the oil out of the pot, leaving little bottom oil (about 120g). After heating, turn the wok with minced onion and ginger, then add the winter bamboo shoots and the sauce. When it thickens, add the fillets that have slipped through the oil and stir well.

Small technique

The knife for cutting fish fillets should be fast, otherwise it will easily break the fish fillets. When fillets are lubricated, the oil temperature should not be too high (slightly lower than that of meat slices).

Exercise 4 Editing

Fried fish slices

material

1 strip, auricularia auricula 10g, Guangdong cabbage (grass carp) 50g.

Seasoning: 2 tablespoons salad oil, salt 1 tablespoon, cooking wine 1 tablespoon, a little dry starch, water starch, minced onion and ginger.

working methods

1, grass carp washed, sliced, dipped in dry starch and smoothed with warm oil; Wash the fungus soaked in hair; Wash Guangdong cabbage; Chop onion and ginger.

2. Heat salad oil in the pan, add onion and Jiang Mo to stir fry until fragrant, then add fish fillets, fungus and Chinese cabbage, stir fry evenly, add salt and cooking wine to taste, and pour in water and starch to thicken.

efficacy

Slimming effect: Grass carp meat is tender, high in protein, low in fat and calories, and rich in unsaturated fatty acids beneficial to health. Not only delicious, but also can prevent obesity, beauty and anti-aging. Auricularia auricula is a healthy black food, which has a first-class effect on eliminating toxins in the body. Guangdong cabbage is rich in crude fiber, which can clear intestines and reduce fat. Eating this dish regularly can not only supplement nutrition, but also make you nontoxic and light.