Jia Guan Jin Jue Yin Yu

By MyrnaRohan

Jia Guan Jin Jue Yin Yu
Ingredients: salt,chives,winter bamboo shoots,white sugar,ginger,chicken powder,white pepper,Water-blooming mushroom,millet pepper,scallion,steamed fish oyster sauce,Meiji Fresh Soy Sauce

Recipe Recommendations

  • Water-blooming mushroom 80 grams
  • winter bamboo shoots 80 grams
  • chives 20 grams
  • ginger 15 grams
  • millet pepper 10 grams
  • steamed fish oyster sauce 15 grams
  • Meiji Fresh Soy Sauce 2 grams
  • salt 2 grams
  • white sugar 5 grams
  • chicken powder 2 grams
  • white pepper 1 grams
  • scallion 20 grams

Steps for Jia Guan Jin Jue Yin Yu

  • Make step 0
    1
    Prepare ingredients.
  • Make step 1
    2
    Cut the fish head off the bone.
  • Make step 2
    3
    Measure the fish head internally and cut it between the bones.
  • Make step 3
    4
    Press the fish head flat and chop off the tail.
  • Make step 4
    5
    Remove the middle bone from the tail and separate the tail meat to the sides so that the fish tail can stand up.
  • Make step 5
    6
    Break open the fish from the back and remove the fish's midbones and ribs.
  • Make step 6
    7
    Cut the two pieces of fish meat into five pieces each with an oblique knife. If the fish is larger, cut two more pieces. Cut the two pieces of fish meat into the same amount. When cutting, the width of the fish pieces should be even and tidy.
  • Make step 7
    8
    Place the boneless fish meat and head and tail into a plate for later use.
  • Make step 8
    9
    Cut water-dried mushrooms in half with a knife and set aside.
  • Make step 9
    10
    Repair the entire winter bamboo shoot neatly with a knife.
  • Make step 10
    11
    On the surface of the winter bamboo shoot, follow the fiber pattern and use a blade to cut the tooth pattern left and right, and then cut the entire winter bamboo shoot into coins thick slices.
  • Make step 11
    12
    Slice Jinhua ham thinly.
  • Make step 12
    13
    Combine one piece of mushroom, one piece of ham and one piece of winter bamboo shoot.
  • Make step 13
    14
    sandwiched between each cut piece of fish
  • Make step 14
    15
    Make all the fish meat with all the ingredients in place neat and uniform, arrange them neatly on the plate, and finally sprinkle rice wine and salt evenly on the fish with all the ingredients in place.
  • Make step 15
    16
    Sprinkle with a little white pepper
  • Make step 16
    17
    Sprinkle with a few MSG grains and marinate for 30 minutes.
  • Make step 17
    18
    Pour half a cup of water into a wok.
  • Make step 18
    19
    Pour in a few drops of rice wine and prepare to make fish juice.
  • Make step 19
    20
    Add steamed fish soy sauce in clear water.
  • Make step 20
    21
    Drop a few drops of Meiji soy sauce.
  • Make step 21
    22
    Add a little white pepper.
  • Make step 22
    23
    Add a small teaspoon of sugar.
  • Make step 23
    24
    Then add chicken flour to the fish juice and boil the water.
  • Make step 24
    25
    Place chives and ginger slices on the pickled fish.
  • Make step 25
    26
    Then dice the chives green and millet peppers and set aside.
  • Make step 26
    27
    Bring the water in the other wok to a boil, put the iron frame in it, and place the fish plate on the iron frame.
  • Make step 27
    28
    Cover the frying pan and steam the fish over high heat.
  • Make step 28
    29
    SAIC steam for 8-10 minutes and then serve.
  • Make step 29
    30
    Remove the onions and ginger from the fish, and sprinkle the chopped chives and a few millet peppers on the fish.
  • Make step 30
    31
    Use a stir-frying hand spoon to cook less than half a teaspoon of scallion oil.
  • Make step 31
    32
    First sprinkle the cooked and blended fish juice on the fish.
  • Make step 32
    33
    Pour the hot scallion oil on the chives and millet peppers.

    • Jia Guan Jin Jue Yin Yu Make Tips

    The dish is ready.

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