MySheen

shredded yellow croaker with celery

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw materials: a fresh carp, celery yellow, pepper, egg white practices: 1. Live carp slaughter, to scale, gills, viscera after washing, dry water, after the dissection deboning, fish net meat cut into about 7 cm long. Width of each 0.4 cm of silk, egg white and dried bean flour stir well, add cooking wine, salt and uniform, mix well with fish shreds. 2. Cut celery yellow into 7 cm long nodes, soak red pepper, remove seeds and cut into shreds. Cut ginger and garlic into fine pieces. Soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil, water and soybean flour add soup into a sauce. 3. Wok Zhiwang

Ingredients: a fresh carp, celery yellow, chili, egg white

Practice: 1. Kill live carp, remove scales, gills and internal organs, wash them, dry them, cut them into about 7 cm long after boning. Width of each 0.4 cm of silk, egg white and dried bean flour stir well, add cooking wine, salt and uniform, mix well with fish shreds.

2. Cut celery yellow into 7 cm long nodes, soak red pepper, remove seeds and cut into shreds. Cut ginger and garlic into fine pieces. Soy sauce, white sugar, vinegar, monosodium glutamate, sesame oil, water and soybean flour add soup into a sauce.

3. Put the wok on high heat, add oil to heat (about 120℃ ~~ 150℃), put the fish shreds, then remove the pot from the fire, use bamboo chopsticks to disperse the fish shreds, after the fish shreds turn white, remove part of the oil, leave about 50 grams of blanching oil in the pot, then put on the fire, push the fish shreds to the side of the pot, tilt the pot slightly, add ginger, garlic and soaked red pepper and celery, stir fry until fragrant, stir well with the fish shreds, cook into the sauce, stir well, remove the pot and serve.

 
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