Chinese Food
Sauteed fillet
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Sauteed fish fillet is a typical famous dish of Han nationality. It belongs to Shandong cuisine and is also a hot dish. The meat of this dish is smooth and tender. It's sweet in the fresh. It's full of bad smell. It's very popular with gourmets. Distiller's grain refers to the distiller's grain bittern brewed from distiller's grain and Shaoxing old wine, osmanthus bittern, etc. so the fish slices cooked are fragrant, fresh, tender and delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Thaw the Longli fillet naturally, and form the fillet with an inclined blade of about 5mm thick.
Step3:Add a little cooking wine, a little salt and a little white pepper to the fish fillet and marinate evenly for 15 minutes (if time permits, marinate more for a while).
Step4:Agaric hair.
Step5:Blanch the pickled fungus and green beans in boiling water and drain them for use.
Step6:Add a little starch to the marinated fish.
Step7:Mix evenly.
Step8:A little starch and a bowl of water are not ready for use.
Step9:Heat the oil to 30%.
Step10:Put in the fillet.
Step11:Add a little salt and sugar to taste. Then add in the bittern and shake the pot gently. Don't use the spatula to turn over the fish slices to prevent them from breaking up. Then add the boiled fungus and green beans.
Step12:Slowly pour in a little water starch to thicken the sauce.
Step13:Out of the pot and on the plate.
Step14:Finished product.
Step15:The fish is white, the fungus is black and brown, the taste is soft and tender, and the smell is rich.
Cooking tips:The sauce should be thin and not too thick, otherwise the vegetables will be like paste, which will affect the taste and color. There are skills in making delicious dishes.
