Chrysanthemum sea bass block
[Source]Folk recipe[Raw materials]150 grams of sea bass fillet, 2 chrysanthemums, 3 grams of green onions, 3 grams of ginger, 6 grams of cooking wine, 3 grams of refined salt, and 1 sugar.
5 grams, 500 grams of lettuce oil (actual consumption 36 grams), starch, MSG, sesame oil each amount.
Remove the chrysanthemum petals, cut them apart, and wash them with 10% fresh brine slightly, then brew them with cold boiling water, remove them, drain the water and set aside.
Dissolve the starch in 6 grams of soup and set aside.
Cut the fish into large pieces, each 6 wide.
6 cm thick.
A 3 cm cube is poured into hot oil at 140 ° C for eight hours to mature. Remove and control to remove the oil.
Keep the oil in the wok slightly, heat over heat, scallion, ginger explode slightly, simmer in cooking wine, add soup, salt, sugar, monosodium glutamate, and fish pieces upside down, simmer, add sesame oil, and simmer in pan.
Half of the chrysanthemum is placed on the bottom of the fish block, and the other half is surrounded by the plate.
[Usage]Serve with meal.
Applicable for regular adjustment and meals.