Long Lei Saffron Lisodo Rice

1

Main raw materials.

2

First cut the fish fillet into three pieces.

3

Chop the onions and set aside.

4

Marinate the fish fillet with brandy, salt, and pepper. Set aside.

5

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6

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7

Heat a frying spoon on fire, add a few drops of olive oil, and wipe the bottom of the pot with a butter stick.

8

Pour in the shredded onions and stir-fry until fragrant.

9

Then add rice and stir-fry.

10

Stir the rice until the oil is drained dry.

11

Cook a little brandy when the rice feels bright.

12

When the wine has evaporated halfway, inject clear water.

13

Then scoop a quarter teaspoon of saffron.

14

Sprinkle the saffron into the pan.

15

Bring to a boil over high heat.

16

After the water is boiled, add an appropriate amount of concentrated chicken juice and use this method to blend the chicken soup.

17

After that, cover the lid with low heat and simmer the rice for 20-25 minutes.

18

After the rice is stewed, open the lid of the pot to let out the heat.

19

Sprinkle in Parmesan cheese powder.

20

Stir the rice evenly with a wooden spoon and turn off the heat.

21

Spoon the rice hot into the mold in the plate, and gently press it with the spoon for later use.

22

Heat the frying pan on high heat and add appropriate amount of olive oil.

23

At this time, the rice can be removed from the mold.

24

Put the marinated fish fillet into the pan and fry it.

25

Fry the fish fillets until golden brown on both sides, take out, place them on rice, garnish with two shredded bell peppers, and serve. At this point, all operations are completed.

1. After adding the rice to the pot, be sure to stir-fry it until the oil is absorbed before adding soup. It is best to use chicken broth; if unavailable, you can mix it yourself using the method above. Concentrated chicken stock is sold in major supermarkets and is very flavorful; if you cannot buy it, you can use concentrated stock cubes as a substitute. 2. Do not use too much saffron. For 150 grams of dry rice, 0.1 gram is enough, which is about one-quarter of a teaspoon. Firstly, it is expensive, and secondly, too much will make the aroma too strong and taste bad. The standard color for the finished rice is pale yellow; it should be fragrant but subtle, with a balanced intensity and excellent texture. 3. When pan-frying the sole fillet, the oil temperature should be relatively high, about 60-70% heat. Place the fillet in the pan, but do not flip it with a spatula immediately, otherwise, it will easily break apart. Wait until the fillet starts to turn golden brown and the flesh has set; it will then be easy to flip. Do not coat it with dry flour; pan-frying it raw is the most fragrant. If you are unsure, you can use a non-stick pan. 4. This dish is of high quality and uses carefully selected ingredients. The finished product has a distinct and relatively vibrant color, so the plating and garnishing should not be complicated; the simpler, the better. Highlighting its individual character shows its high class. If garnished indiscriminately, it will be superfluous and significantly lower its value.