MySheen

Shad with net oil

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, [characteristics] Fish fat, tender and delicate, dipped in minced ginger and vinegar, delicious [raw material] 350 grams of shad middle noodles, 150 grams of pig net oil, 10 grams of sugar lard oil, 25 grams of cooked lard, 1 piece of green onion, 25 grams of balsamic vinegar, 1 slice of ginger, 5 grams of tender ginger, 25 grams of Shao wine, 20 grams of ham, 10 grams of refined salt, 1 mushroom, 25 grams of sugar, 25 grams of winter bamboo shoots, 15 grams of wine [production process] 1. Shad open, remove internal organs and gills Keep the fish scales and rinse with clean water.

[characteristics] Fat, tender and delicate fish, dipped in minced ginger and balsamic vinegar, taste delicious

[raw material]

Shad medium noodles 350 grams, pig net oil 150 grams, sugar pig rights oil 10 grams, cooked lard 25 grams, green onions 1, balsamic vinegar 25 grams, ginger 1 slice, minced ginger 5 grams, Shao wine 25 grams, ham 20 grams, refined salt 10 grams, water hair mushroom 1, sugar 25 grams, winter bamboo shoots meat 25 grams, wine 15 grams.

[production process]

1. Open the shad, remove the internal organs and gills, keep the fish scales, and rinse with clean water. Ham and bamboo shoots are cut into 0.15cm slices. Remove the stalks of Lentinus edodes and wash. Wash the net oil and dry it. Put balsamic vinegar and minced ginger in the same dish. 2. Spread the pig net oil flat, first put the mushrooms in the middle, then arrange the slices of ham and bamboo shoots at intervals, sprinkle them with diced lard on both sides, put the shad on top of the ham and bamboo shoots, wrap them gently with net oil, keep the arrangement as it is, and put it on the plate. Then, Gassau wine, sugar, cooked lard, refined salt, sprinkled wine, green onions, sliced ginger, steamed over high heat for 10 minutes and 15 minutes, when the net oil basically melted, put it into a warm fish plate (with one side of shiitake mushrooms facing up). When serving, bring vinegar and ginger dishes for dipping.

 
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