Smashed Fish Fillet

Name: Smashed Fish Fillet
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 1 tbsp oil; 6g salt; 1 tbsp Soy sauce; 3 tablespoons brine; a little pepper; Some Green onion ginger garlic; Some Cooking Wine; a little Water starch

by Gluttonous

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The key to making "Zaozhu" is to cook it with "Zaozhu", because the seasoning of this dish is mainly the sashimi, and the braised fish fillet has a strong aroma of sashimi in oil. It is also a very distinctive dish. You can buy "bad bittern" in supermarkets.

Ingredients

1 piece Grass Carp
1 tbsp Oil

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6g Salt

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1 tbsp Soy Sauce

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3 tablespoons Brine
a little Pepper

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Some Green Onion Ginger Garlic
Some Cooking Wine

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a little Water Starch

Smashed Fish Fillet

1. Clean up the grass carp

2. Remove fish heads, tails, and bones, leaving only the fish meat

3. Then slice and cut the fish fillets, cut to the skin of the fish with the first knife, and cut with the second knife

4. Put the fish fillets in a basin, add a little salt, pepper, and cooking wine, mix well and marinate for 5 minutes

5. Then add water starch and gently grab evenly to sizing

6. Boil water in a pot, add appropriate amount of cooking wine, and prepare to add fish fillets

7. The fish fillets should be put into the pot one by one

8. After boiling, shake the pot gently to remove the foam and blanch it for 1 minute.

9. Remove the fish fillets and drain the water

10. Heat the pan with cold oil, add the green onion, ginger, garlic and fry until fragrant, cook with soy sauce

11. Add gravy

12. Pour in a little water and starch to thicken the thick gorgon

13. Add fish fillets

14. Stir gently, then turn off the heat

15. Put it out of the pot and serve on the plate, ready to taste

Tips:
1. Because the lees has a salty taste, it is not advisable to add salt for seasoning.
2. Put the fish fillets into the pot at the end and stir gently to prevent them from breaking.