Generally, there are many dishes using rice dumplings in the south, but rice fillet is a traditional Beijing dish. The fish slices of this dish are soft, tender, delicious and delicious.
This time, the middle section of the grass carp was used. The fish meat was thick and easy to organize. When slicing the fish slices, my hands were full of the fishy smell, so there was no photo taken in the middle
rice fillet
By ReedBeer
Recipe Recommendations
- grass carp appropriate amount
- eggs appropriate amount
- sour brine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for rice fillet
1
Practice: Use the middle section of grass carp, open it along the fish bones, use the meat of the fish maw, remove the big fish bones, then slice the fish slices into fish slices, marinate them with cooking wine, salt, and pepper, add the base flavor, add some water, and grasp evenly with your hands. When it feels sticky, add an egg white and grasp evenly, then add starch, and finally add some cooking oil to seal the water in the fish slices. Put it in the refrigerator and marinate for about 2 hours and heat the wok. Add more oil. When the oil temperature reaches 30 to 40% hot, put the fish slices one by one, and wait for the fish slices to turn white. You can fish it out. When the fish slices are greased, you need to medium heat
2
Chop the onions and ginger and soak them in hot water to make the onion and ginger water. Soak them with fungus, wash them, blanch them with boiling water, and spread them on a plate
3
Pour out the oil after finishing the fillets, pour the onion and ginger water into the pan, add sugar and salt to taste, bring to a boil, then gently add the fillets, add the margarine when the pan is boiled again, then thicken with water starch, slightly Drizzle with clear oil, and place the fillets on a plate covered with fungus. (In the last procedure, do not stir the fish slices, just shake the pan gently to prevent the fish slices from being scattered)