Name: Sliced Chives
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Long Li Fish Fillet; 60g Chives; 50ml oil; 3 slices ginger; 3g salt; 1/2 lemon; 2g Chicken Bouillon Powder; 15ml Cooking Wine; 30ml Water starch; 1 teaspoon Black pepper

Sliced Chives

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

This dish is learnt from the chef of our food channel here. The fish is fresh and delicious with the aftertaste of leeks. The fish fillet is used, so it is very convenient to operate, with less fishy smell and no fish bones. Very suitable for the elderly and children

Sliced Chives

1. After thawing the fish fillet, rinse it and drain the water. Wash the leeks

2. Prepare ginger slices, lemon slices and black pepper

3. First cut the fish fillet diagonally into thicker slices

4. Put 15ml of cooking wine, 2g of salt, 2 tablespoons of cornstarch, ginger slices and lemon slices in a bowl, grind in black pepper and marinate for half an hour

5. When the water in the pot is boiled, add 2 grams of salt, add the leeks, blanch until the color changes, pick up and rinse with cold water

6. Finely chop the leeks, add cornstarch to the water and mix well

7. Add fish fillets in hot pan with warm oil

8. Fry in portions until the edges of the fish fillets are slightly yellow, then remove the oil to control the oil

9. In another pot, pour boiling water and add a little salt

10. Add chicken essence

11. Pour the fish fillets

12. Then pour the leeks in, thicken the gorgon with water starch, turn off the heat, and get out of the pot.

Tips:
1. Cut the fish fillets evenly and thickly, don't over-fry them;
2. When seasoning, control the salt. The fish fillets are marinated with salt, and the soup is a bit salty.