Hemp fish
Ingredients:
Fillets, soybean sprouts, garlic sprouts, parsley
Accessories:
Fish bones, dried chili peppers, green peppercorns, sweet potato powder, pickled peppers, shredded ginger, garlic, millet peppers, Sichuan sauerkraut
seasoning:
Chicken essence, MSG, mash
make:
1: Add 250 grams of soybean sprouts, 50 grams of garlic sprouts and parsley, add 6 dried peppers and 8 green peppercorns, put them together in a 50% hot oil pot and stir-fry, and put them on the bottom of the pan.
2: Add 1 kg of fish fillets to 5 g of salt, 10 g of monosodium glutamate, 10 g of sweet potato flour, and 1/2 egg white.
3, hot pot, pour in 50 grams of rapeseed oil, when the oil is warm to 50% heat, add 50 grams of millet pepper, 10 grams of minced pickled pepper, 40 grams of ginger shreds, 20 grams of garlic and stir-fry incense, add 1 kg of water, after the water boils, add 250 grams of fish bones, 20 grams of ginger shredded ginger, millet pepper, fried Sichuan sauerkraut, 5 grams each with chicken essence, monosodium glutamate, 2 grams of mash seasoning, cook on high heat for 1 minute, fish out the plate.
4: Put the fillets into a pot, cook on high heat for 1 minute, and pour the soup on the fish bones.
5: Heat the pot, pour in 50 grams of vegetable oil, when the oil is warm to 80% heat, add 100 grams of green peppercorns to fry incense, drizzle on the fish fillets, and garnish with 2 grams of coriander.
Tips:
When cooking fish fillets, it should be noted that the fillets must not be cooked, otherwise the fillets will have no elasticity and the taste is not good.
characteristic:
This dish is made with delicious catfish and hot green peppercorns, and when you first taste it, it will be a little spicy and a little astringent, but after tasting it carefully, you will feel its mellow aroma.
Source: Zhejiang cuisine