Sliced fish with lees-You Are Foodie

By Lesley
82

Sliced fish with lees

Main Ingredients

Black fungus A moderate amount of
snakehead 1

Auxiliary Ingredients

clean water appropriate amount
Bittern appropriate amount
Ginger slices appropriate amount
egg white A moderate amount of
starch appropriate amount
salt A moderate amount of
Cooking wine appropriate amount

Step 1 . Clean 1 black fish;

Step 2 . Cut off all fins;

Step 3 . Slice the fish;

Step 4 . Then carefully slice into about 5mm thin pieces;

Step 5 . Add egg white, starch, salt and cooking wine into the fish fillet;

Step 6 . Grab well for standby;

Step 7 . Soak black fungus and boil it with water;

Step 8 . Control the water content, remove the black fungus and put it on the bottom of the plate;

Step 9 . Put water in the pot, add ginger slices, and bring to a boil;

Step 10 . Put the fillets in, making them white;

Step 11 . Add distiller's grains and bittern;

Step 12 . 1 tablespoon of starch is mixed with water;

Step 13 . Pour the water starch into the fish fillet;

Step 14 . Take out the fish fillet and spread it over the fungus;

Step 15 . Spoon in the gravy and finish.

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Cooking Steps