Huangqi boiled fish
By SelinaOrn
This boiled fish dish is a health version. Watching the health program of the Central Committee Seventh Suite, it is said that an old Chinese medicine doctor uses astragalus to soak in water every day for porridge and cooking. I was thinking, then boiled fish can also be made with astragalus membranaceus soaked in water. In fact, if you remove astragalus, you will be ordinary boiled fish. Everyone can ignore...
Recipe Recommendations
- fish sections appropriate amount
- bean sprouts appropriate amount
- lettuce appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- Astragalus appropriate amount
- wolfberry appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- egg white appropriate amount
Steps for Huangqi boiled fish
1
The raw material diagram is shown in the figure.
2
Remove the bones and fish brisket from the fish segments, and remove the meat for later use.
3
Slice the fish from the tail into fillets, wash them thoroughly, and pickle with 1 teaspoon salt, 1 teaspoon pepper, 1 egg white, 1 teaspoon cooking oil, and 1 teaspoon chicken essence for ten minutes.
4
Soak astragalus and wolfberry in boiling water for five minutes.
5
Stir fish slices with half a tablespoon of starch and set aside.
6
Put oil in the pan and stir-fry the shallots and ginger, add the fish bones and fish belly in and stir-fry.
7
Add water soaked in astragalus and wolfberry and bring to a boil.
8
Add salt and pepper, add bean sprouts and cook.
9
Spread lettuce in a bowl and set aside bean sprouts.
10
Divide the fish slices into the soup in portions, not all at once. Boil over high heat, shape the fish slices and fish out.
11
Remove the fish slices into a bowl, filter the soup in the pan with a sieve and pour into the bowl.
12
Put oil in the pan, and add pepper and pepper in cold oil.
13
Remove the peppers and pepper when they turn slightly red and place them on a bowl.
14
Continue to boil the oil in the pan. After green smoke comes out, turn off the heat, silently count to three seconds, and pour it on the fish slices.Huangqi boiled fish Make Tips
Next words: 1. When cooking well with good ingredients, the fish must be fresh. It is best to choose grass carp, black fish, and catfish. This kind of meat has thick meat and few thorns. 2. Tips for slicing fish. Link to Teacher Mi Ya's: http://home.meishichina.com/space-54288-do-blog-id-102559.html3. To slice the fish slices well, you must wash them with salt. The salt can make the fish slices lose some water, making the fish tight and elastic. It is not easy to break. Wash the sewage and change the water three times to make the fish slices soft and transparent. 4. Marinate the fish slices, put all the ingredients, and massage them with your hands for a while. It's easier to taste. 5. Make sure to cook the fish slices at the highest heat and add them one piece at a time, but you must be quick with your hands and feet, try to finish them within 30 seconds, and then cover the lid and boil. The fish slices at this time are super smooth and tender.