Name: 【fujian】—soft Grass Carp Fillet
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (approximately 700g) Fresh grass carp; Some Rice noodles; Some Coriander; 2 teaspoons sesame oil; 2 tablespoons Cooked vegetable oil; 1/2 tablespoon Chopped green onions; 1/2 tablespoon ginger; 1/2 tablespoon Minced garlic; Some Scallions; Some Sliced ginger; 2 tablespoons Soy sauce; 2 tablespoons Chili powder; 3 tablespoons Cooking Wine; a little salt; (Minced) 2 tablespoons Dried shrimp; 4 tablespoons Sugar; 5 tablespoons Balsamic vinegar; 1 teaspoon White pepper; Some Chicken Bouillon Powder; 1/2 a small bowl Plain Water; Some Water starch

【fujian】—soft Grass Carp Fillet

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

[Soft grass fish fillet] The recipe is very simple, and it is a common dish in Fujian cuisine recipes. The taste is sweet and sour, slightly spicy, salty and fresh, and rich in nutrition. It is a popular home-cooked dish for all ages.
Grass carp is rich in selenium. Regular consumption has anti-aging and nourishing effects. It also has a certain prevention and treatment effect on tumors. For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing. "

【fujian】—soft Grass Carp Fillet

1. Boil the vermicelli with boiling water to soften, drain the water, add sesame oil, cooked vegetable oil and salt and mix well.

2. Spread on the bottom of the pan for later use.

3. . Clean up the grass carp and remove the fish along the bones.

4. Cut the fish into thick slices with an oblique knife.

5. Pour clear water into the pot, add the shallots, ginger slices, and 2 tablespoons of cooking wine to boil, boil on high heat for 1 minute.

6. Then put the fish fillets in the pot.

7. Turn off the heat, cover the pot, simmer for 5 minutes, until the fish fillets are cooked through, remove.

8. Place the fish fillets on the fans.

9. Pour the oil in the wok to heat, add the green onion, ginger, and garlic to the pan.

10. Then add soy sauce, chili powder, 1 tablespoon of cooking wine, dried shrimps, sugar, balsamic vinegar, pepper, and water to boil, add chicken essence, and pour in sesame oil to taste.