Fish fillet is a traditional Beijing dish that belongs to the Beijing cuisine. This dish is made with fish fillet as the main ingredient and seasoned with a leed marinade, which makes it delicious and fragrant, and is loved by diners. The characteristics of the dregs fish fillet are that the fish fillet is white, fresh and tender, the sauce is light golden yellow, the taste is sweet and salty, salty and fresh, and the dregs are rich in fragrance.

Ingredients:

• About 300 grams of fish meat (such as dragon fish, sea bass, grass carp, etc.).
• 1 cup of black fungus
• 1/2 tbsp minced ginger
• 1 tbsp minced garlic
• 1 cup of clear broth
• 2 cups of oil (very little actual oil)
• Marinade: about half an egg white, 1 tbsp dried cornstarch, a pinch of salt
• Seasoning: 1 tbsp sugar, 1/2 tsp salt, 3 tbsp lees, water-soluble corn starch

Nutritional value:

Fish meat is rich in high-quality protein, unsaturated fatty acids, vitamins and minerals, which are very beneficial to human health. In particular, the Omega-3 fatty acids contained in it have a good effect on cardiovascular and cerebrovascular health. Black fungus is rich in dietary fiber and trace elements, which help promote intestinal peristalsis and improve constipation.

Cooking Preparation:

1. Cut the fish into rectangular slices with a thickness of 0.5 cm, add the marinade: about half an egg white, 1 tablespoon of dried corn starch, a little salt, mix with your hands, and put it in the refrigerator for half an hour;
2. Heat the pan with cold oil, the oil temperature is about 2~3 into the heat, the fish fillets are soaked in the oil pan one by one, and the oil can be drained when it changes color;
3. Wash the fungus, blanch it with boiling water, drain it, and put it in the bottom of the dish;
4. Add the clear soup, minced ginger, minced garlic, salt and sugar to the pot, bring to a boil over high heat, put the fish fillets into the pot, add the lees wine, slowly pour in the water-soluble cornstarch, shake the wok to make the powder and soup completely mixed evenly, and finally pour 1 tablespoon of hot oil and put it into a dish;
5. The production of fragrant lees wine: add rice wine, osmanthus, salt and sugar to the lees, mix well, put it in a gauze bag and hang it, and drain out the liquor.

Palate and flavor:

The characteristics of the dregs fish fillet are that the fish fillet is white, fresh and tender, the sauce is light golden yellow, the taste is sweet and salty, salty and fresh, and the dregs are rich in fragrance. The fish fillet is seasoned with a dregs and marinade, which makes the whole dish rich in flavor, fragrant, sweet, salty and delicious, black and white, and smooth in color. The fillet is extremely soft and smooth.

Suitable for:

Fish fillet is suitable for most people, especially those who need to supplement with high-quality protein and Omega-3 fatty acids. However, due to the presence of brine and lees, people who are allergic to alcohol should consume it with caution.

Eating scene:

Fish fillet is often served as a dish at family dinners or banquets. It is not only a delicacy, but also a cultural heritage and symbol, suitable for feasting on the table for festive celebrations or special occasions.