Peony fish fillet
Peony fish fillets are evolved from the traditional famous Sichuan dish "Peony Chicken Sliced". Its craftsmanship is complex and elegant in shape. It is the special fish-flavor of Sichuan cuisine, fully demonstrating the higher pursuit of Sichuan cuisine in terms of food culture in addition to taste.
Recipe Recommendations
- herring 100 grams
- bamboo shoots 100 grams
- salad oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- yellow wine appropriate amount
- broth appropriate amount
- scallion appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for Peony fish fillet
1
Slice bamboo shoots, shred peony petals, onion white, and ginger.2
Slice the green fish meat into thin slices, add rice wine, salt, water starch, and monosodium glutamate, mix well, and leave for 1 hour.3
When the oil in the pan is hot, add the green fish meat until it is sixty-half done, and remove it immediately.4
Then put some oil in the pan, stir-fry the onion and shredded ginger to create the aroma, add bamboo shoots, chicken soup, salt, and rice wine to stir-fry, then add water to starch and monosodium glutamate, and cook slightly.5
Finally, add the green fish meat and shredded peony petals, stir fry slightly.Peony fish fillet Make Tips
1. Promote blood circulation and dissipate blood stasis, nourish yin and benefit liver. 2. Peony flowers have the effect of activating blood circulation and dispelling blood stasis, herring has the effect of nourishing yin and benefiting liver, and adding bamboo shoots will make the taste more beautiful.