【Peony fillet】
Overview
Ask you what you want, ask you what you want, die under the peony flowers, and be a ghost is also romantic. The humble grass carp would never think that he could be related to the noble peony flower. Prepare a plate of Thousand Island dressing, pour a glass of cold drink, and spend a wonderful lunch to the melody of Hisaishi Joe's "Spirited Away"...! In fact, what I really want to say is that as long as we are willing, eating can actually be wonderful!
Tags
Ingredients
Steps
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The production process is a little complicated, but very simple!
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Let’s sit around the fire first for my foodies
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I’ve actually eaten one serving of bacon mashed potatoes in advance
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Don't give me a chance at all!
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Raw material picture
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Raw material picture 2
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Slice potatoes and steam them in a steamer
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Wash grass carp meat and cut into thin slices diagonally
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Add cooking wine, salt, egg white, onion, ginger, egg white and pepper, mix well and marinate for 20 minutes (refrigerate when it’s hot)
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Cut the bacon into small cubes and set aside
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Heat a wok, pour oil, add green onions and sauté until fragrant, stir-fry diced bacon over low heat
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Steamed potatoes pressed into puree
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Add cooked bacon, appropriate amount of salt and black pepper and mix well
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Shape the mashed potatoes into small balls
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Cut the carrots into shreds and insert them into the mashed potatoes to make stamens
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Sieve starch on a cutting board and spread the fish fillets
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Then sift the starch and press it firmly with your hands or tap it with a rolling pin to make the fish meat firmer
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Pour oil into a small pot and heat until 70% to 80% hot
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Add the fish fillets one by one and fry until golden brown and take it out
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Fry 3 to 4 pieces at a time
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Fried fish fillets
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Arrange the fish fillets in a circle from the outside of the plate to the inside
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Appreciation of the finished product
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Appreciation of the finished product 2
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Appreciation of finished product 3
