Orchid fish rice reflected colorful pepper
By ScottyKling
This dish was found online. It has a delicious color, and the fish is smooth, tender and delicious. I have never tasted real Anhui cuisine. I used to go to Huangshan with a group, but I forgot what I had eaten. To be honest, I couldn't eat anything good even if I traveled with a group and took a quick look at the flowers.
Recipe Recommendations
- Longli Fish Fillet 2 tablets
- broccoli 1 flower
- onion 2 pieces
- salt 1/2 teaspoon
- cooking wine 1 teaspoon
- cornstarch 1 teaspoon
- sugar 1/4 teaspoon
- corn oil 1 tablespoon
- chicken essence a little
- chicken soup 1/4 cup
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Orchid fish rice reflected colorful pepper
1
Rinse carrots and green beans with water.
2
Thaw longli fish fillets, wash them, squeeze dry, and dice.
3
Add cooking wine and marinate with white powder for 15 minutes.
4
Wash the broccoli.
5
Cut the green onions into chopped green onions.
6
Wash the mini colored peppers, cut them in half, and remove seeds.
7
Heat the oil pan and saute the chopped green onion until fragrant.
8
Add carrots and green beans and stir-fry for about 2 minutes.
9
Add diced fish and slide.
10
Season with salt, sugar, and chicken essence, and stir-fry until the diced fish are just cooked.
11
Put water in a small pot to boil, add a little salt and oil, heat the broccoli until done, and pick up.
12
Blanch the colored peppers with the original pot of water and remove them for later use.
13
Put the stir-fried diced fish into the colorful peppers and set on a plate.
14
Put the chicken soup in a small pot and bring to a boil, and use starch water to thicken.
15
Pour the sauce water on the vegetables and serve.