The weather is very hot ~~ Green pears, very refreshing ~
If possible, add lemon aroma, with a little sour and sweet taste, a good choice in the scorching summer ^_^hehe ~
Also, lemons and fish both have whitening effects>_<hiahia~~
White carving with morning crispy sauce
By SharonKunze
Recipe Recommendations
Steps for White carving with morning crispy sauce
1
Because it was the first time I made it, I only took a piece of fish belly steak on one side of the white eagle fish I bought. The first is to pickle the fish. Sprinkle salt on both sides of the fish steaks evenly, then hang them to drain the water.
2
Handle pears and wash them without peeling them completely (peel two longer pears, cut another pear petal, and soak them in light salt water. These are reserved for final decoration).
3
Dice the remaining pears and place them in a blender until puree.
4
Mix the sauce ~ Add appropriate amount of salt, pepper, monosodium glutamate, sugar, soy sauce, and vinegar in a small bowl, and then add a little water and stir well. Shred the ginger while you are there.
5
Fried fish_The truth is... I'm not very good at frying fish, hehe. According to my mother, it is to heat the pan and cold the oil, which means to heat the pan and then add the oil and put in the fish. But..^-^ I still dropped the fish skin... When frying, put a few shredded ginger and remove it when frying.
6
Start cooking, put the oil sucked out of the fish into the pan (no more oil is added), add the shredded ginger, add the sauce you have prepared before and cook (don't give too much, otherwise it won't be thick in the end, and I will give half of the sauce in the bowl).) There is no need to put salt, it all depends on the salt used when curing the fish and the salt in the soy sauce. Seeing that the juice is about to be harvested, add pear puree. (Squeeze some lemon juice into it at this time ~) Serve ~~~ The pear skin before was cut into thin threads and placed on top. However, the green skin of lime should be better to increase the aroma.