Perch with fruit and sauce

By MacyErdman

Perch with fruit and sauce
Ingredients: salt,mango,shallots,bass,egg white,water starch,white sugar,sesame oil,soy sauce,Jiang,vinegar,chili oil,white pepper,Soaked wild pepper

Recipe Recommendations

  • bass a
  • mango two
  • shallots appropriate amount
  • Jiang appropriate amount
  • Soaked wild pepper appropriate amount
  • salt appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • egg white appropriate amount
  • white pepper appropriate amount
  • water starch appropriate amount
  • chili oil appropriate amount
  • white sugar appropriate amount
  • sesame oil appropriate amount

Steps for Perch with fruit and sauce

  • Make step 0
    1
    One perch, ask the fish stall to take it to kill well, wash it and control the moisture.
  • Make step 1
    2
    Lay the fish flat and first cut off the head and tail. Then hold the fish body with one hand (it is better to pad it with a towel to prevent slip), and hold the knife in the other hand and press the slices of the fish body horizontally.
  • Make step 2
    3
    Use the same method to slice off the fish on the other side. After the slices are finished, it will look like this. Two slices are fish meat, and one piece is fish bone in the middle.
  • Make step 3
    4
    Slice the fish bones to remove the fish belly.
  • Make step 4
    5
    The perch itself has few spines, and the picture below shows the fish spines all removed.
  • Make step 5
    6
    Place the fish skin down, hold the fish with one hand, and hold the knife with the other hand, start from the fish tail end, towards the fish tail, and slice it into oblique slices.
  • Make step 6
    7
    After the fish slices are cut, grasp well with oil, egg white, a little salt, and white pepper, and marinate for 15 minutes.
  • Make step 7
    8
    After the water in the pot is brought to a boil, add the fish head and fish tail respectively, and blanch for 2 to 3 minutes until cooked.
  • Make step 8
    9
    Lower the heat and avoid boiling the water. When it seems that it is not boiling, put the fish slices into the pan one by one.
  • Make step 9
    10
    After all the fish slices are put into the pan, count back to 5 seconds.
  • Make step 10
    11
    You can fish it out.
  • Make step 11
    12
    Take a slightly larger plate and shape the scalded fish head, fish tail, and fish slices.
  • Make step 12
    13
    Appropriate amount of shallots, shredded ginger, 5 pickled peppers, and 2 red millet peppers.
  • Make step 13
    14
    Heat the oil internally and heat until it is 50% hot, carefully cut the above ingredients and pour into the pan
  • Make step 14
    15
    Stir fry over low heat until fragrant.
  • Make step 15
    16
    Preparation [Pour Sauce]: 1 spoonful of balsamic vinegar +1 spoonful of light soy sauce +1 spoonful of chili oil +1 spoonful of sugar +1 spoonful of salt + a few drops of sesame oil
  • Make step 16
    17
    Pour in the watering juice.
  • Make step 17
    18
    Use a juice bowl to pick up a little water, rinse it, and pour it into the pot.
  • Make step 18
    19
    After the soup comes to a boil, cook for 1 or 2 minutes, add water and starch.
  • Make step 19
    20
    Hook a glass sauce.
  • Make step 20
    21
    Pour the sauce on the fish while it is hot, cut the mango into small slices, and garnish them. ok, serve ~~~

    • Perch with fruit and sauce Make Tips

    1. The perch fish is tender and tender. The sliced fish slices must be put on a thin paste and blanched in the water. The water should not boil too much when blanching, otherwise it will break. 2. If the fish slices are to be thin and large, the knife must be sharp enough ~~ Everyone, sharpen their knives first!

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