Perch in fruit sauce-You Are Foodie

By Zara
95

Perch in fruit sauce

With pickled peppers, it tastes very specialThe spicy and sour taste and the delicious fish complement each other. The two enhance each other and have a harmonious textureMango is peeled, cut into small grains and interspersed, which makes this dish not only pleasing to the eye, but also more fragrant in the mouth.

Main Ingredients

Mango 2
Perch 1

Auxiliary Ingredients

Pickled wild pepper appropriate amount
Red millet spicy appropriate amount
ginger appropriate amount
Shallot A moderate amount of

1. The meat of bass is fresh and tender. A good slice of fish must be served with a thin paste, and then scalded in water. The water should not be too boiling when scalding, or it will break.2. If the fish fillet is thin and big, the knife should be sharp enough ~ ~ you children's shoes should sharpen the knife first!

Step 1 . One bass, please take a fish stall to kill it. Wash it and control the moisture.

Step 2 . Put the fish flat and cut off the head and tail first. Then press the fish body with one hand (it is better to pad it with a towel, which is non slip), hold a knife close to the fish bone and horizontally put the meat slices of the fish body under it.

Step 3 . Slice the fish on the other side in the same way. After slicing, it will look like this. Two pieces are fish meat, and the middle one is fish bone.

Step 4 . Slice the fish bones from the belly.

Step 5 . The bass itself has few thorns. The following figure shows the fish with all the bones removed.

Step 6 . Put the fish under the slice with the skin facing down, press the fish with one hand, and start with the end of the fish tail with a knife in one hand, and slice it into oblique slices towards the fish tail.

Step 7 . After the sliced fish is cut, scratch it with oil, egg white, a little salt and white pepper, and marinate it for 15 minutes.

Step 8 . After boiling the water in the pot, put the fish head and tail respectively, blanch for 2 or 3 minutes until cooked.

Step 9 . Turn down the fire, and don't boil the water. When it seems to be boiling, put the fish slices into the pot piece by piece.

Step 10 . Wait until all the fish slices are put into the pot, and count down for 5 seconds.

Step 11 . It can be fished out.

Step 12 . Take a slightly larger plate and arrange the scalded fish head, tail and fillets in a good shape.

Step 13 . A proper amount of shallots and ginger, 5 pickled peppers and 2 red millet peppers.

Step 14 . Heat the oil internally, and when it is 50% hot, cut the above ingredients carefully and pour them into the pot

Step 15 . Stir fry over low heat to make it fragrant.

Step 16 . Modulation [watering]: a spoonful of balsamic vinegar + a spoonful of soy sauce + half a spoonful of chili oil + half a spoonful of sugar + half a spoonful of Salt + a few drops of sesame oil

Step 17 . Pour in the juice.

Step 18 . Take a little water with a watering bowl, rinse it, and pour it into the pot.

Step 19 . After boiling the soup, boil it for 1 or 2 minutes, and then add water starch.

Step 20 . Hook a glass Gorgon.

Step 21 . Pour the sauce on the fish while it is hot, cut the mango into small grains and decorate it. OK, serve~~~

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!