How to stir-fry black fish fillet

We know that there are many ways to cook delicious fish, such as grilled fish, pickled fish and boiled fish. Another more delicious way is stir-frying. There are many kinds of fish to choose from to make these delicacies, such as grass carp and black carp. Stir-fried black carp fillets are also very popular among people. When making stir-fried black fish fillets, you need to prepare various auxiliary ingredients, and be sure to add rice wine to remove the fishy smell. In addition, you can choose whether to add chili according to your taste.

Material

Snakehead fish 1 piece..750 g

Ginger slices...10 g

Salt...10 g

Water-soaked black fungus...10 g

Egg white....1 piece

Rice wine.....15 g

Water starch....30 g

Chicken broth.....50 g

Cooked lard...250 g

Sugar...15 g

Scallion.....10 g

Sesame oil...10 g

Sliced ​​bamboo shoots.....50 g

practice

1. Remove the scales, gills and fins of the snakehead fish, cut open the belly, remove the internal organs and wash it clean. Use a knife to cut the fish head along the spine to the fish

Remove the fish meat from both sides, peel the skin, and cut the fish meat diagonally from the front into thin slices that look like magnolia petals. Put them in a bowl.

Add a little salt, 1 egg white and starch and mix well.

2. Heat the pan, add the cooked lard, heat until 50% hot, add the fish slices, stir until the fish slices are milky

When it turns white, pour into a colander to drain the oil. Put the original pot back on the heat, add 50 grams of lard, and when it is 40% hot, add the scallions

Add bamboo shoots and soaked black fungus, stir-fry briefly, add rice wine, chicken soup, salt, and sugar, bring to a boil, and thicken with starch.

Pour in the fish fillets and stir-fry evenly, add sesame oil and serve on a plate.

3. Wash the fish bones and skin, blanch them in boiling water and then take them out. Add appropriate amount of water, 50 grams of lard,

Add ginger and scallions, fry briefly, add appropriate amount of water, put in fish bones, boil, skim off the foam, add rice wine, and simmer over high heat.

After 20 minutes, add 50 grams of lard and cook for another 5 minutes. Add salt, remove the onion and ginger, and pour into a soup bowl.

〔Technology Key〕

1. Double pots and double stoves, fish fillet and fish soup are prepared at the same time, served at the same time, and eaten together, which is called "General's Pass"

bridge.

2. Cook the fish fillets and fish soup over high heat. The fish fillets will become soft and tender, and the fish soup will be as white as milk. [1]

Dishes

Snakehead carp has been hunted in China since ancient times, and it is recorded in the Book of Songs, Shennong's Herbal Classics, and Erya.

The meat is thick and firm, white and tender when mature, and the soup is as white as milk, very delicious, and often used

After the meat is taken out, it can be sliced, shredded, or used to roll other ingredients into dishes. The skeleton after the meat is taken out is used to make soup.

The famous Jiangsu dish “General Crossing the Bridge” is a fish dish made with the fish skeleton as the soup. The fish fillets and fish soup are served at the same time. It is named "General Crossing the Bridge", which is actually two ways to eat black fish, with both vegetables and soup, and has a unique flavor.

Nutritional Value

2. Snakehead fish has high nutritional value, containing about 20% protein, 14% fat, and contains essential vitamins and minerals for the human body.

A small amount of phosphorus, calcium, iron and multiple vitamins. Traditional Chinese medicine believes that it is sweet in taste and cold in nature, and has the effects of strengthening the spleen and promoting diuresis, and replenishing qi.

It has the effects of nourishing blood and promoting lactation, and can treat edema, dampness, beriberi, weakness and emaciation, and breast milk retention in postpartum women.

It also has a good effect on wound healing. The people in southern China regard black fish as a nutritious fish and often choose it for medicinal purposes.

Guangdong and Guangxi especially regard it as a precious tonic. Taoism regards it as water-borne and forbids eating it.