Fish fillet with green onion and pepper is a Shandong dish. The main ingredients are pure fish, mushrooms, green peppers, etc. The ingredients are rice wine, onion ginger juice, monosodium glutamate, etc., which are made by frying.
Ingredients: 350 grams of fish, 150 grams of mushrooms (clean), 25 grams of green peppers (clean), and 1 egg.
Seasoning: 3 tablespoons of yellow rice wine, a little each of onion ginger juice and monosodium glutamate, 0.3 tablespoons of fine salt, 2 tablespoons of chopped green onion, half a tablespoon of fried peppercorns, 200 grams of raw oil (actual consumption 75 grams), 1 dry cornstarch spoon half.
Method:
- Batch the fish into 3mm thick fillets, mix well with eggs, fine salt, monosodium glutamate, and dry cornstarch to sizing, cut the mushrooms (peeled and stalked) into 2mm thick slices, put them in a boiling water pot and cook until cooked. Remove and drain, remove the white tendons from the green peppers, and cut them into triangular pieces (slices).
- Wash the pan and heat it up, use cold oil to slide the pan and pour it out, put a medium amount of raw oil and cook it until the oil is 30% or 40% hot, spread the fish fillets into the pan, and push it gently with a vegetable spoon to prevent it from sticking to the bottom of the pan. When the color changes, put the mushroom slices and green pepper slices and stir well, then pour out and drain the oil.
- Put a small amount of oil in the original pot, add onion ginger juice, rice wine, fresh soup (1 spoon), fine salt and monosodium glutamate. After boiling, add water and cornstarch to thicken it to make the marinade thick and sticky. Stir fry lightly, and at the same time sprinkle chopped green onion and pepper powder evenly into the pot.
Features: Green and white. The aroma is fragrant, the fish fillets are smooth and tender, fresh and salty.
