Huaiyang cuisine chef teaches you the method of white sauce with fish, Jiangsu local flavor, original taste is more nutritious

material:

300 grams of fish, 50 grams of ginger, 4 chives, 20 grams of garlic, 1 green and red pepper, and 1 chives.

seasoning:

Salad oil 30 g, rapeseed oil 30 g, cooking wine 30 g, beer 30 g, broth 250 ml, salt 3 g, chicken essence 2 g, monosodium glutamate 2 g, white pepper powder 1 g, sugar 5 g.

method:

1. Cut off the dorsal fin with the fish;

2. Cut off the head and tail of the fish to remove the internal organs;

3. Cut the washed striped fish into appropriately sized segments;

4. Slice the ginger and cut the chives into two pieces and put them into small bowls;

5. Pour in 30g cooking wine;

6. Squeeze out the onion ginger water and mix it with cooking wine with your hands;

7. Pour the cooking wine, green onion and ginger water into the fish and mix well, marinate for five minutes;

8. Break the 20 g garlic head with the palm of your hand;

9. Slice 30 g of ginger;

10. Cut green and red pepper into hob pieces and set aside;

11. Pick the onion and ginger in the fish;

12. Heat the pot and add a little salad oil to the slippery pot;

13. Add 2 grams of salt under the bottom oil of the pot;

14. Fry the fish in the pan and pour out the oil control;

15. Wash and heat the pot, add the appropriate amount of rapeseed oil;

16. Sauté the ginger slices into the pot and stir-fry until fragrant;

17. Add an appropriate amount of broth;

18. Put the fish into the pot;

19. Cook in 30g beer;

20. Add the shallot knots and heat over medium-low heat for 5 minutes;

21. Mix 3 grams of salt, 2 grams of chicken essence, 2 grams of monosodium glutamate, 1 gram of white pepper and 5 grams of sugar into the hand spoon;

22. Put the seasoning into the pot and simmer for 3 minutes on medium-low heat;

23. Pour in the beaten garlic and burn the garlic flavor;

24. Pick off the shallot knots and ginger slices;

25. Put the green and red pepper pieces into the pot;

26. Thicken the broth, put it out of the pot and plate it.

▲Chef Tips:

1. The black film in the belly of the fish should be washed, otherwise it will not only affect the beauty of the dish, but also the taste will be bitter.

2. Silver scales with the surface of the fish have very high nutritional value, it is not recommended to remove, silver scales are afraid of heat, the water temperature should not be too high when cleaning, cooking is best to use steaming, boiling or stewing methods, eat with soup. If you need to fry, you can hang the paste or pat the powder, do not fry.

3. Sprinkle some salt on the bottom of the pan before frying the fish, which can effectively prevent the fish from sticking to the pan, and the purpose of slightly frying the fish is to remove the fishy smell of the fish.

4. To make white juice vegetables, use rapeseed oil or soybean oil with stock, if there is no stock, add some lard appropriately.

5. The purpose of adding sugar here is to improve freshness, and it is basically impossible to eat sweet.