Mandarin Fish with White Sauce
by kiss war girl
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Ingredients: mandarin fish, rice white, red pepper, peas, shredded ginger, shredded green onion. Seasoning: pepper, salt, chicken powder, sesame oil, cooking wine
2.
After the fish is slaughtered by caesarean, the gills and internal organs are removed, and the fish is cleaned.
Peel the water chestnut and cut into dice; wash and dice the red colored pepper; shred the green onion and ginger.
3. Add water to boil the wild water to blanch the oxalic acid, and blanch the peas in the boiling water.
4. After the pot is heated, add oil and heat the onion and ginger to stir fragrant. Fry the fish on both sides slightly, and cook with cooking wine to remove the fishy.
5. Add boiling water and a little salt to a boil over high heat. Turn to medium heat and cook until the fish eyes protrude and the soup turns white.
6. Carefully transfer the fish out of the plate and set aside.
7. Add the fish broth into the green onion and ginger, add the rice noodles, peas, and red bell peppers and cook for 2-3 minutes.
8. Season with salt, pepper, and chicken essence, then collect the sauce over high heat, thicken the flour with water starch, and drizzle a little sesame oil.
9. Sprinkle it on the fish and sprinkle with chopped green onion.
10. Features: fresh and tender
