How to make flat fish delicious?

There are many kinds of fish living in the ocean, most of which can become delicacies on our table. For example, the flathead fish from the deep sea can not only satisfy our appetite, but also have the effect of strengthening the spleen and replenishing qi. Moreover, many scientists have discovered that cod liver oil made from flathead fish has become a leader in the health care product market. So, how to make flat fish delicious?

Cooking method

1. Clean the flathead fish, cut it into a notch, pat it with dry starch, put it into about 50% to 60% hot oil, fry it when it turns golden brown, remove it from the dish, pour seafood sauce on it, sprinkle with shredded green onion, red and green pepper, and pour hot oil on it.

Special comments: The fish is crispy on the outside and tender on the inside, salty, fresh and refreshing.

Fried fish fillet

Cuisine

Shandong cuisine

Features

The fish is golden. Crispy and fragrant, with a variety of flavors including mellow, spicy, sweet, salty, etc.

raw material

750g flatfish, 100g cooked green beans, 5g refined salt, 15g Shaoxing wine, 20g egg yolk, 30g starch, 10g soy sauce, 10g vinegar, 150g broth

Production process

Wash the fish meat, chop it into large slices 0.8 cm thick, cut it into cross-shaped slices, cut it into fish fillets 1.5 cm long and wide, and marinate it with refined salt and Shaoxing wine. Put egg yolks in a bowl, add starch to make egg yolk paste, add fish meat and mix well, set aside. Take another bowl and add soy sauce, vinegar, broth, salt, sugar and wet starch to make a sauce for later use. Add peanut oil to a wok; heat over medium heat until 60% hot (150°C), then fry the fish fillets until golden brown and drain. Leave a small amount of oil in the wok and heat it over high heat until it is 70% hot (about 175℃). Stir-fry the scallions, ginger, garlic slices and pepper powder for a few times. Add Shaoxing wine, fish pieces, green beans and the prepared sauce, stir-fry quickly, drizzle with sesame oil and serve.

Yuanyuan Pearl Soup

feature

The soup is clear and colorful, the fish balls are white and crystal clear, and the image is vivid.

raw material

500 grams of flatfish meat. 20 grams of egg white and 20 grams of coriander stems. 5 grams of fine salt, 15 grams of Shaoxing wine, 20 grams of cooked lard, and 150 grams of clear soup. 10 grams of soy sauce.

practice

Peel and clean the flathead fish, soak it in cold water for 10 minutes, take it out and smash it into fine paste with the back of a knife, put it into a bowl, add salt, Shaoxing wine, egg white, cooked lard and water, mix well to make fish sauce (it is best if it can float in the water). Put water in a wok and heat it to 50%. Then pinch the fish into nine pieces with a diameter of 1 cm and blanch them until cooked. Remove from the wok and place in a soup bowl. Beat the egg white into egg foam paste, take 2 soup spoons, spread a little lard on the bottom of the spoons, make the egg foam into two mandarin duck shapes, steam them in a steamer over high heat until cooked. Pour clear soup into the soup pot and bring to a boil over high heat. Add salt, soy sauce, skim off the foam, add coriander stems, drizzle with sesame oil and pour into the soup bowl. Gently push the "Yuanyang" into the soup bowl and it is done.