Sesame fish maw
Sesame flavor, Sichuan is one of the commonly used flavor; the flavor of cooked fish for victory, is a senior in traditional Sichuan dishes. It has rich sesame flavor, salty fresh mellow. The taste of this type used for cold dish, with sesame, sesame oil, salt, monosodium glutamate, fresh chicken soup and concentration modulation. But modulation sesame should first with oil, casual tone, and the smell of the sesame sesame oil flavor to the mutual integration, and Sichuan salt, MSG, chicken soup harmonic. This dish is a selection of water yellow belly, burning tasty, mixed with sesame sauce. Into a dish with soft and silky taste salty, fresh and fragrant flavor.
The main water fish 400 grams,
Ingredients; vermicelli 150 grams, 30 grams of cooked ham.
Spices: 75 grams of sesame paste, Sichuan salt 5 grams, 5 grams of soy sauce, Shao liquor 15 grams, pepper 1 g, sugar 2 grams, monosodium glutamate 2 grams, 500 grams of broth, ginger 5 grams, 5 grams of scallion, 15 grams of sesame oil, lard 25 grams,
System of law
(1) the maw and Fenpi respectively about 5 cm square block of Ming dynasty. Ginger shoot broken. The sesame paste, salt (2 grams), sesame oil, soy sauce, sugar, MSG and mix thoroughly into the “sesame sauce”.
(2) wok stir, add lard burning heat troughs twelve months later, ginger and onion saute adding broth, boil to go fishing after the onion ginger, fish maw, Sichuan salt, Shaoxing wine, pepper, slightly boiled fish maw to taste, after the fish out, squeezed water dry cold,
(3) put sesame sauce mix fish people in. Cook a vermicelli with boiling water, cold air into the dish bottom, put fish maw, then sprinkle with minced ham into.
Sesame fish maw