Fish slices in golden soup
By TyreekRunte
This dish is hot and sour, and the fish slices are extremely smooth and tender. The inspiration comes from golden soup fat beef. Female friends eat more fish, and the meat of shrimp is particularly good. So I chose fish instead of fat beef for this dish. The vegetables are crisp and tender, and you are not afraid of getting fat after eating them, so enjoy this dish to your heart's content.
Recipe Recommendations
- net fish 500 grams
- cauliflower of 7
- chives Sanke
- garlic eight
- Jiang a
- red pepper one
- pepper two
- Hainan Yellow Lantern Sauce a big spoonful
- starch 2 teaspoons
- salt 1.5 teaspoon
- broth two bowls
- pepper 1.5 teaspoon
- hot and sour
- cook
- half an hour
- ordinary
Steps for Fish slices in golden soup
1
Raw material diagram.
2
Fish slices into fish slices, marinate with half egg white, 1 teaspoon salt, 1 teaspoon white pepper, and 2 teaspoons starch for 10 minutes.
3
Cut the pepper, slice the garlic, slice the ginger, and mix with the yellow chili sauce.
4
Put a little oil in the pan and stir-fry the ingredients in step 1.
5
Stir in the stock and bring to a boil. Cook for 3-5 minutes and remove all ingredients with a strainer. Taste and add half a teaspoon of salt and half a teaspoon of pepper.
6
Put the fish slices in pieces without stirring. Shake the pan over high heat and cook until the fish slices are 80 ripe.
7
Blanch the vegetables with water and decorate the edge of the plate. Remove the fish slices and place them in the center. Strain in a little soup through a sieve.
8
Put the green onion leaves and shredded red pepper on top, heat the pepper oil in the pan, and splash it. This step can also be omitted.Fish slices in golden soup Make Tips
My trick to handling fish is to put a wrung towel on the fish to increase the resistance and it won't slip at all. When slicing fish slices, just put it under the fish. You can try it!