Vinegar pepper fish is one of the traditional famous dishes in Jinan, Shandong Province, which is in a traditional Lu dish, which is loved by the people because of its elegant color, fresh and tender fish, rich soup flavor, slightly sour and spicy. It is a delicacy on the table of ordinary people and entertaining guests.
Ingredients: 1 sea bass (mandarin fish or grass carp), 1000 grams of chicken broth, 10 grams of green onion, 5 grams of minced ginger, 10 grams of coriander, 50 grams of vinegar, 10 grams of rice wine, 2.5 grams of monosodium glutamate, 2.5 grams of white pepper.
Preparation: 1, wash the sea bass, blanch it with boiling water, cut the cross flower knife.
2: Wash the parsley and cut into 2 cm long pieces; cut the green onion in half into 3 cm thin strips and half into small pieces.
3: Pour the oil into the wok, heat it on high heat, add pepper, minced green onion and minced ginger in turn, simmer out the aroma, pour in the chicken broth, add rice wine, salt and MONOSG. At the same time, put the sea bass in another pot of boiling water and blanch for 4-5 minutes, so that the knife edge is turned over and the fishy smell is removed.
4: Scoop up the fish, put it in the chicken soup pot and bring it to a boil, simmer for 15-20 minutes, after the soup boils, move to a low heat, simmer for about 20 minutes, add shredded shallots, coriander segments and vinegar, and then drizzle sesame oil to serve.
This dish is delicious fish, the soup is milky white, sour and spicy appetizing, and the wine is sober.