rice fillet
By MerlBogan
This dish has a strong stewed taste, the fish slices are smooth, tender and snow-white, dotted with fungus and carrots. It is beautiful and delicious.
Recipe Recommendations
Steps for rice fillet
1
The raw material diagram is as shown in the figure.
2
Remove the skull, remove the meat, and slice the fresh fish.
3
Grab and wash with salt water repeatedly until fresh and free of mucus.
4
Marinate with egg white, salt, and pepper for ten minutes, then stir with dry starch.
5
Grind ginger into mud, cut green onions into chopped green onions, soak fungus into soft and tear small pieces, slice carrot slices, blanch fish slices with high heat and remove.
6
Put a little oil in the pan and stir-fry chives and ginger, add carrots and fungus and stir-fry well.
7
Stir in a bowl of water, add salt and sugar to taste. Add the fish slices.
8
Add the gravy and shake the pan until evenly mixed.
9
Thrust the mixture, remove from the pan and sprinkle with shredded coriander, or don't.rice fillet Make Tips
Afterwords: 1. I need to fry fish slices with oil, but I don't have it. Blanch the fish slices with high heat, and they are also very firm. It is not easy to break, provided that the fillets are very thin. Some people may mistakenly think that the thicker the fillets, the less likely they are to break. In fact, it is not. On the contrary, the thinner it is, the less likely it is to be broken. 2. The grain marinade must be poured before thickening to have a strong aroma of grain. 3. Carrots and fungus are purely added to the color. If you use peas and corn, you can also.