In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
#Roll It Curious ##吃在中国 #
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
material:
2 strips of fish (about 500 g), 1 round white radish, 1 green garlic, 15 g ginger, 5 g red pepper hob pieces.
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
seasoning:
Rapeseed oil 30 g, white wine 5 g, salt 4 g, sugar 1 g, white pepper 1 g.
method:
1. Cut the slaughtered and washed striped fish into appropriately sized pieces for later;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
2. Cut the washed white radish into strips with a knife and set aside;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
3. Cut the ginger into slices with a knife and set aside;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
4. Change the green garlic into knives and cut into sections for later;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
5. Heat the pot below over high heat;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
6. After the pot is fully heated, add a little rapeseed oil;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
7. Next, put the ginger slices into the pot and sauté until fragrant;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
8. Lay the striped fish into the pot one by one;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
9. Gently turn the pot so that the oil in the pot comes into contact with each piece of striped fish;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
10. Fry for more than 1 minute, gently shake the pan, the side with the fish can already start to shake;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
11. Fry the other side of the fish;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
12. Fry the fish until golden brown on both sides, then cook a little white wine;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
13. Then add an appropriate amount of boiling water;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
14. Then put the shredded radish into the pot;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
15. Add 4 grams of salt and 1 gram of sugar respectively;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
16. Cover and turn to medium heat for 8 to 10 minutes;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
17. Put the green garlic and red pepper shreds into the pot;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
18. Sprinkle a little white pepper again;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
19. Further thicken the broth;
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
20. Out of the pan and onto the plate.
In Jiangsu, Zhejiang and Shanghai, with fish cooked like this, refreshing and fresh, no fishy taste, the key is also a special appetizer under the meal
▲Chef Tips:
1. The "silver scales" on the surface of the fish body are silver fats formed by special fats, and the nutritional value is very high. If the fish is relatively fresh, it is not recommended to remove, if the time of the fish jelly is relatively long, the silver fat on the surface of the body has lost its nutritional value, and it is recommended to remove it at this time.
2. Before frying the striped fish, the pot must be fully heated, cooked until it is piping hot, and then add ginger, and then bring the fish; and the fish that has just been fried cannot be in a hurry to touch it and flip it, so as to ensure that the fried fish on both sides is not loose.
3. Characteristics of the dish: refreshing and fresh, no fishy taste, special appetizer under the meal.
