The Chef of Huaiyang Cuisine does this with fresh fish and sheep, the lamb is fragrant and fragrant, and the yellow croaker is delicate and tender

#Roll It Curious ##吃在中国 #

material:

150 grams of lamb, 1 piece of yellow croaker (about 400 grams), 30 grams of yam, 5 shiitake mushrooms, 10 grams of ginger, 3 chives, 5 grams of garlic, 3 dried chili peppers.

seasoning:

1. Lamb filling seasoning: 5 grams of cooking wine, 5 grams of light soy sauce, 2 grams of salt, 2 grams of sugar, 0.5 grams of white pepper, 1 egg, 50 grams of corn starch water.

2. 30 grams of rapeseed oil, 5 grams of white wine, 5 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of salt, 4 grams of sugar, 1 coriander, 1 green pepper, 5 grams of green garlic segments.

method:

1. First wash the yellow croaker to scale;

2. Then tear off the scalp of the yellow croaker;

3. Then use chopsticks to clamp the gills on both sides and insert them into the belly of the fish;

4. Spin out the internal organs of the yellow croaker with chopsticks;

5. Scratch the back of the yellow fish, then wash the abdomen thoroughly and set aside;

6. Cut the lamb into knives and chop them into minced meat for later;

7. Cut the yam into knives and chop them into small pieces for later;

8. Cut the shiitake mushrooms with a knife and chop them into small pieces for later;

9. Chop 5g ginger and 1 chives with a knife and chop them into small pieces;

10. Slice the remaining ginger with a knife and cut the chives into sections;

11. Cut the dried peppers into knives and set aside;

12. Add an appropriate amount of cooking wine, soy sauce, salt, sugar and white pepper to the minced meat below;

13. Beat in an egg white;

14. Add another 0.5 g of white pepper powder;

15. Finally, add an appropriate amount of corn starch water and stir the lamb filling clockwise;

16. Then stuff the filling into the belly of the yellow croaker;

17. Ignite the pot, heat it well and add an appropriate amount of rapeseed oil;

18. Stir-fry slices of ginger, garlic and green onion into a pot;

19. Put the yellow croaker into the pan and fry it slightly on both sides;

20. Then put the dried pepper segments into the pot;

21. Then cook a little white wine;

22. Adjust the appropriate amount of raw soy sauce and old soy sauce respectively;

23. Add an appropriate amount of boiling water;

24. Add two grams of salt and four grams of sugar respectively;

25. Then put the parsley and shredded green peppers into the pot;

26. Cover and simmer over medium-low heat for more than 15 minutes;

27. Pick out various ingredients such as onion and ginger;

28. Turn on the heat and collect the soup until thick;

29. First fish out the yellow croaker and put it on the plate;

30. Beat the slag in the pot;

31. Continue to thicken the broth;

32. Before leaving the pot, add the green garlic section and blanch until it is broken;

33. Then pour over the fresh fish and sheep.

▲Chef Tips:

1. The scalp of the yellow croaker is a place with a heavy smell, and it is best to tear it off in advance before firing.

2. Dried chili peppers can be added appropriately according to personal preference.

3. After the fish comes out of the pot, beat the slag, and the dish is more refreshing and beautiful.

4. Characteristics of dishes: bright red color, thick oil red sauce, rich and fresh, enhance appetite.