Fillet

Name: Fillet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Long Li Fish Fillet; 80g Bamboo shoots; 10g Black Fungus; 20ml oil; 3g salt; 5ml Cooking Wine; 5g White pepper; 6g starch; 8g Shallots and garlic; 20g Egg white; 4ml sesame oil

by Jamie Pastoral

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Taste the fresh and nutritious traditional delicacies of the hometown at home.
Filled fish fillet is one of the “eight bowls” of Tianjin’s traditional dishes. The restaurant generally has this dish. Because “fish” is the same as “Yu”, it often appears in family banquets such as birthday banquets and Spring Festival. on. It means more auspicious and good things such as more than year after year and more than auspicious celebration. The finished dish is white in color, tender and nutritious.

Fillet

1. Wash the bamboo shoots and soak them in cold water

2. Black fungus soaked in cold water

3. Soak the bamboo shoots and tear them into rectangular strips, and tear the fungus into small flowers for later use

4. Long Li fish fillet cleaned

5. Cut the dragon fish fillet into slightly thicker slices, put it in a container, add cooking wine, white pepper and mix well, then add egg white and starch and mix well

6. Add oil and stir evenly to marinate for 10 minutes

7. Boil the fungus and bamboo shoots in the pot and remove the water to drain

8. Add non-genetically modified arowana golden ratio blending oil to the pot, heat it up, and fry the fish fillets one by one. When the fish fillets turn white, remove the oil and set aside.

9. Heat the oil, stir the ginger and garlic into the pot, add cooking wine, salt, and appropriate amount of water, stir-fry bamboo shoots and fungus in the pot

10. Put the fish fillets into the pan and fry evenly

11. The ingredients are cooked, add salt and fry, pour in water starch, fry evenly, then pour in sesame oil to serve and serve

Tips:
1. Don't have too many side dishes for fillet fillets.
2. Add cooking wine and pepper to the fish fillets before they are put into the pot to remove fishy and freshness.
3. Using egg whites can ensure the whiteness of the fish fillets, and the fish fillets will be more tender. Fish fillets with egg liquid will turn yellow.