Saury assorted roasted bran-You Are Foodie

By Sharon
56

Saury assorted roasted bran

Knife fish, mom, always like to wrap special batter and fry it. When it's hot, it's medium and crisp. However, after cooling, especially overnight, the batter wrapped outside becomes soft because it absorbs some moisture in the air, which affects the taste. 7.. But discarding is not my nature. There is also dry bran in stock at home. In the past, Duchang has been making it with some fresh yellow croaker. Just imagine whether the fried knife fish with chicken ribs can also be combined with the bran.. Come on, ing~

Main Ingredients

Knife fish 150g
Roasted bran 200g

Auxiliary Ingredients

Carrot 50g
Flammulina velutipes 50g

The invincible version of "knife fish assorted bran" is not inferior to the famous Shanghai dish Sixi bran. This is the taste of ordinary people's life!

Step 1 . The chicken rib version of fried knife fish is still available overnight..

Step 2 . Dry roasted bran should be soaked in cold water for 10 minutes beforehand, then cut into small pieces about 3CM in size with a knife, and blanched in hot water for 3 minutes. The main function is to remove impurities from the small pores of roasted bran.

Step 3 . Flammulina velutipes, remove stems, wash thoroughly, set aside.

Step 4 . Heat up the wok and cool down the oil. First, pour in the chicken rib version of the knife fish and stir fry it.

Step 5 . Pour in the processed roasted bran and stir fry.

Step 6 . Pour in Hai Tian Jin Biao soy sauce and stir fry until slightly dry to enhance flavor.

Step 7 . Add an appropriate amount of white sugar to enhance freshness.

Step 8 . Pour in the processed enoki mushrooms and diced carrots.

Step 9 . Pour in some sea and sky fresh oyster sauce, one for seasoning and the other to increase viscosity.

Step 10 . Continue stir frying a few more times.

Step 11 . Before serving, drizzle some sesame oil. If you don't like the smell of sesame oil, you can skip the steps. Sprinkle some chopped green onions and serve on a plate.

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