中文介绍

英文解说

中文介绍

菌王醋椒鱼，鱼类菜谱。

主料：鳜鱼1000克、干松茸25克；辅料：滑子菇100克、金针菇50克；

调料：胡椒粉5克、高汤1500克、米醋25克、盐、味粉7克；

菌王醋椒鱼的烹饪制作方法：

将鳜鱼留头尾，中段去骨取肉，改刀成大抹刀片，加盐、胡椒粉、味、料酒码底味，上浆备用，干松茸用温水泡3小时使回软，放入高汤，加金针菇、滑子菇，小火熬20分钟，成山菌高汤，将山菌汤内的三种蘑菇捞入明炉内垫底。锅内留山菌汤加盐味胡椒粉，米醋调好味，将鱼头尾放入山菌汤内煮熟码入明炉，最后将上好浆的鱼片氽熟，也整齐的码在中间，并将锅中的菌王鱼汤浇在鱼肉上，点缀松茸和菜心即可。

口味特点：鱼肉滑嫩，汤汁酸辣鲜香，菌香浓郁。

烹饪操作关键：注意调味，突出菌菇香味和鱼鲜。

英文解说

Wang vinegar pepper strain of fish, fish recipes.

Ingredients: mandarin 1000 grams, 25 grams of dried mushrooms;

Accessories: Slip mushrooms 100 grams, 50 grams of mushroom;

Spices: pepper 5 grams, 1,500 grams of broth, 25 grams of rice vinegar, salt, flavor powder, 7 grams;

Wang pepper vinegar bacteria production methods of cooking fish:

The mandarin fish leaving head and tail, take the middle of boneless meat, National Cheng Kung University wiping knife blade change, salt, pepper, taste, smell the end of cooking wine yards, sizing stand, dried mushrooms with warm water for 3 hours to return to soft, put the broth , add mushroom, slippery mushrooms, small Huoao 20 minutes, a mountain bacteria broth, the soup of the three mountain mushroom strains into the next furnace bottom fishing. Strain soup pot stay in mountain taste with salt pepper, vinegar and adjust seasoning, to head into the mountains bacteria tail soup cooked code into the stoves, and finally the fish boil for a short Shanghao cooked pulp, but also neat code in the middle, and King of the pot of soup poured on fish bacteria, the dotted mushroom and cabbage can be.

Taste characteristics: fish the delicious hot and sour soup is delicious, fruity bacteria.

Cooking operation key: Note seasoning, mushroom flavor and outstanding seafood.