Traditional Dishes with A Taste of Spring "jade Fish Fillet"
by Cheongsam by the stove
Favorite
Difficulty
Easy
Time
10m
Serving
2
The glutinous fish fillet is a classic Shandong dish, but it is also common in Shanghai local restaurants. It is smooth and delicious, and it is more suitable for home cooking. The key to the homemade method is the processing of the fish fillet and the preparation of the gravy. I am here. The dish adds some shepherd's purse, a little more spring flavor, and also adds a unique fragrance to the traditional glutinous fish fillet.
For the fish, it is best to use thornless fish. I use Longli fish, which is affordable and easy to handle. It can be easily handled by inexperienced people. Of course, it is better to use mandarin fish. Perch and sea bass are not recommended. For mullet, there are too many things to be cultivated, and the fishy smell is too strong if the selection is not good.
The simple way to make the fish fillet is to add salt to the fish fillet and add a little water starch to it. For some, you can pour half an egg white into the bowl, put the dried cornstarch into it, stir well beforehand, and then add the fish fillet and salt. After all, the fish fillets made with such a slurry are uniform and unsuitable for desizing.
You can simply buy fragrant gravy directly from the supermarket, but the glutinous oil in Taicang is better than the gravy. Home-made lees can be bought lees, then add the aged flower carvings to stir into distiller’s lees, add a piece of bay leaf, a piece of green onion, a piece of ginger, a piece of cumin, soak overnight, and then filter out the lees with gauze. It will be more fragrant, so you might as well try it.
If the fish fillet paste is good and the gravy is ready, the preparation is relatively simple.
First, boil a pot of water, add some oil, and bring to a boil. Put the fish fillets in the paste, leave them alone, and take them out directly after they are mature.
Add the broth or self-made stock to the pot, add the shepherd's purse, and stir evenly. The seasoning must be seasoned with gravy, a little sugar and a little salt. Sugar can better bring out the umami taste of the gravy. Coat the glass gorgon, pour the fish fillets, shake the pot, so that the marinade is evenly coated on the fish fillets, and this jade fish fillet is ready.
For the fish, it is best to use thornless fish. I use Longli fish, which is affordable and easy to handle. It can be easily handled by inexperienced people. Of course, it is better to use mandarin fish. Perch and sea bass are not recommended. For mullet, there are too many things to be cultivated, and the fishy smell is too strong if the selection is not good.
The simple way to make the fish fillet is to add salt to the fish fillet and add a little water starch to it. For some, you can pour half an egg white into the bowl, put the dried cornstarch into it, stir well beforehand, and then add the fish fillet and salt. After all, the fish fillets made with such a slurry are uniform and unsuitable for desizing.
You can simply buy fragrant gravy directly from the supermarket, but the glutinous oil in Taicang is better than the gravy. Home-made lees can be bought lees, then add the aged flower carvings to stir into distiller’s lees, add a piece of bay leaf, a piece of green onion, a piece of ginger, a piece of cumin, soak overnight, and then filter out the lees with gauze. It will be more fragrant, so you might as well try it.
If the fish fillet paste is good and the gravy is ready, the preparation is relatively simple.
First, boil a pot of water, add some oil, and bring to a boil. Put the fish fillets in the paste, leave them alone, and take them out directly after they are mature.
Add the broth or self-made stock to the pot, add the shepherd's purse, and stir evenly. The seasoning must be seasoned with gravy, a little sugar and a little salt. Sugar can better bring out the umami taste of the gravy. Coat the glass gorgon, pour the fish fillets, shake the pot, so that the marinade is evenly coated on the fish fillets, and this jade fish fillet is ready.
