Money Poached Fish
by Scarlett WH
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Place the knife against the fish bone on the back of the fish and make two cuts up and down;
2. In this way, you can see that the fish bones are separated from the fish flesh;
3. Use scissors to cut off the fish bones and remove the internal organs, so that there is an empty sac inside the fish belly;
4. Spread salt on the surface of the processed fish, add ginger slices and cooking wine to marinate;
5. Add salt, cooking wine and oyster sauce to the meat filling and stir in one direction;
6. Then add diced mushrooms, diced bamboo shoots and ginger, stir well and set aside;
7. Stuff the prepared meat into the belly of the fish, and seal the opening with water starch;
8. Use kitchen paper towels to soak up the surface of the marinated fish;
9. Heat the pan, add an appropriate amount of oil, and put the fish in it to fry;
10. When one side is fried, turn it over and fry both sides until golden on both sides;
11. Pour in the right amount of boiling water, add cooking wine and dark soy sauce, simmer for five to eight minutes (depending on the size of the fish), pay attention to turning the surface in between;
12. Add salt to taste;
13. Put the stewed fish out and put it on the plate;
14. Add green beans and corn to the fish soup, then pour in the water starch and keep stirring to collect the juice;
15. Pour the thick broth of the harvest on the surface of the fish;
16. Finally, put some money made of carrots on the surface of the fish to decorate it.
Tips:1. In poached fish, the abdomen of the fish is hollowed out, that is, two knives are made against the spine of the fish's back, and then the spine is fryed off with scissors, the debris inside is hollowed out, cleaned, and a hollow Sac
2. For the filling in the middle, I chose meat filling with bamboo shoots and shiitake mushrooms. Of course, I can also choose lamb filling and beef filling. . . random;
3. Put the stuffed poached fish into the frying pan for frying. Be careful to wipe off the moisture on the surface before putting it into the frying pan. Don't turn it over immediately after putting it in the frying pan. Fry slowly on low heat until Shake the pan gently, and the fish can be turned over while moving, so that the fish skin can remain intact and will not break;
4. Pour the fried fish in appropriate amount of boiling water, add light soy sauce and soy sauce and other seasonings to simmer, add appropriate amount of salt to season when it is ninety-five years old; after cooking, remove the fish, then add green beans, corn and water starch to thicken , Pour the collected juice on the surface of the fish, and finally add money (carrot) to decorate
