涮烏魚(yú)片做法

準(zhǔn)備材料：烏魚(yú)1斤半重一條、藤椒2小串、青二荊條六根、小米辣5個(gè)、生姜1塊、大蔥半根、菜籽油適量、白胡椒粉適量、藤椒油適量、鹽適量、蛋清1個(gè)、淀粉適量 

制作步驟： 1、準(zhǔn)備輔料。 2、青二荊條和小米辣切圈，姜切絲，大蔥切斜段。 3、煎魚(yú)。鍋中略寬油，燒紅后下入魚(yú)頭和魚(yú)排。 4、魚(yú)煎至兩面金黃，下輔料翻炒。 5、熬湯。將開(kāi)水倒入鍋中，大火煮5分鐘，改中火熬10分鐘。 6、碼料。魚(yú)片中加入蛋清，鹽，淀粉，白胡椒粉，植物油，藤椒油，姜絲，抓勻，多捏一會(huì)兒魚(yú)片，保證淀粉、蛋清、油充分滲入魚(yú)片，使魚(yú)片更嫩。 7、下魚(yú)片。15分鐘后開(kāi)鍋時(shí)，湯已呈白色，加鹽，改小火，一片一片下入魚(yú)片，下完魚(yú)片后改大火，翻動(dòng)魚(yú)片（翻一下即可），湯翻滾時(shí)即可關(guān)火。 8、成品。

Method of Braised Black Fish Slices

Preparation materials: 1 pound and a half of squid, 2 small skewers of rattan pepper, 6 green two thorns, 5 spicy millet, 1 piece of ginger, half a root of scallion, appropriate amount of rapeseed oil, appropriate amount of white pepper powder, appropriate amount of rattan pepper oil, appropriate amount of salt, 1 egg white, and appropriate amount of starch

Production steps: 1. Prepare auxiliary materials. 2. Cut Qinger Jingtiao and Xiaomi spicy into circles, shred ginger, and cut scallions into slanted sections. 3. Fried fish. Heat the oil slightly wider in the pot, turn it red, and then add the fish head and steak. 4. Fry the fish until both sides are golden brown, add the ingredients and stir fry. 5. Boil soup. Pour boiling water into the pot and simmer over high heat for 5 minutes, then switch to medium heat and simmer for 10 minutes. 6. Code material. Add egg white, salt, starch, white pepper powder, vegetable oil, Sichuan pepper oil, and shredded ginger to the fish fillets. Grab well and knead the fish fillets for a while to ensure that starch, egg white, and oil fully penetrate the fish fillets, making them more tender. 7. Lower fish fillet. When the soup turns white 15 minutes later, add salt and reduce the heat. Put the fish slices one by one into the pot. After adding the fish slices, increase the heat. Flip the fish slices (just flip them) and turn off the heat when the soup rolls. 8. Finished product.