The main materials chosen for the fragrant sauce shredded fish are some oil and salt, and some fish without bones that are cut clean and removed. After that, this delicious dish can be made. This dish is very famous and has a unique flavor, and it is also a famous dish of Beijing style cuisine.

Method one

This dish is a famous dish of Beijing style cuisine, which requires the fish slices to be white and tender, the sauce to be light golden yellow, neither too thick nor too thin, just right. The taste is sweet with a touch of salt, salty with a touch of freshness, and the aroma of lees is strong. Special attention must be paid to the following when making it:

1. Utensils, containers, soup, oil, seasonings, etc., must be clean, and there should be no impurities or black spots;

2. The fish slices should not be cooked for too long whether they are fried or boiled in the pot;

3. The soup pot cannot be boiled fiercely when the pot is on the fire;

4. The fragrant lees wine cannot be added first, it can only be added before eating the sauce;

5. The sauce must be evenly distributed, and the water to wet starch should be appropriate, neither too thin nor too thick.

Method two

Food introduction: The fragrant sauce shredded fish is a dish of Shandong cuisine in the Lu style, characterized by soft and tender fish slices, fresh and fragrant taste, and attractive color.

Preparation materials:

Main material: fresh and clean freshwater fish (or crucian carp)

Auxiliary materials: egg white, water-soaked wood ear, special fragrant lees wine, refined salt, sugar, chicken broth, chicken oil, wet starch, peanut oil

Fragrant Sauce Shredded Fish

Preparation method:

1, First, cut the fish into slices about one inch thick, and marinate with refined salt, egg white, monosodium glutamate, and wet starch.