Fish fillet of Chive Huanglong Terracotta

Published Mar 16, 2023 at 07:34am ET

Usually deep-sea fish are salvaged and frozen immediately. The deep-sea fish in the market are basically sold after freezing. Let us fish-loving people love and hate this kind of fish. Are we eating fish or ice? Today, when we go shopping in the supermarket, we cant help but run to buy it. Haha, but the fish eat more cleverly, which makes me want to make a small one. A small survey becomes a "clear" consumer. Through a small test, I bought a single frozen fish fillet in the supermarket to see how much more we would pay. Look, this is the fish I bought at random in the supermarket (the frozen ice is similar to the naked eye, the error is not big). Write down the gross weight: 0.34KG, or 340g; this is my weighing after thawing, except for the weight of frozen ice and fresh film, the electronic weighing record is 199 grams. Its terrible that we dont pay attention to it at ordinary times. Its better to know that the actual error between thawed fish and supermarket fish reaches 141 grams (340-199 grams), and nearly 40% of what we buy is water. (I also collected the relevant national standards online, but unfortunately, I cant find them.) Even if there are reasonable errors, but I am sure there will not be such a big gap, it seems that we are "consumed" again. This is not a supermarket problem, as was reported last time in several supermarkets. The final measure is only a fine, but the fundamental problem has not been solved. I really hope that the relevant departments will rectify it and strengthen management so as to ensure the real interests of consumers.

Food Material List

1 Dragon Terracotta Fish Fillet 200g
2 Hotbed chives 200g
3 egg white 1

Operational steps

1 Cut the thawed fish fillet into thin slices, add salt, white pepper, raw meal and half egg white to marinate.
2 The fish fillet with seasoning is evenly sized by hand and marinated for 10 minutes.
3 Put some oil in the pan, and when the oil is 40 or 50% hot, put the cured fish into the pan and stir it with chopsticks immediately.
4 After shaping, pour out and drain the oil.
5 Heat a little oil in the pan, stir-fry ginger and scallion.
6 Stir-fry the fragrance and add leek, stir-fry and add a little salt to season.
7 Stir-fry the chives until they are soft, then go down the slippery fish fillet and stir-fry it.
8 Stir well;
9 Install the layers.

Tips

This is a fast-frying dish. Be careful not to fry leek too old or fish. In fact, I wanted to use water-slippery fish fillet for less oil, but the fish fillet was not strong after freezing, so I temporarily changed to oil-slippery fish fillet for setting.

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