- March 10,2023
Fish mouth in white sauce is a popular dish in Sichuan province. The distinctive features of this dish are: elegant color, soft and sticky fish flesh, fresh and tender minced chicken, crystal clear soup, and taste is delicious. It is one of main dishes of banquet.
The raw material used for production of fish paste in white sauce is 700 grams of fish paste in water.
150 grams of chicken breast, 50 grams of pork fat
250 grams of milk soup, 1 gram of monosodium glutamate, 12 grams of refined seasoning salt
20 grams of cooking wine, 20 grams of chopped ginger, 1 gram of pepper, 25 grams of green onions
10 grams of sesame oil, 30 grams of water starch, 5 grams of chicken oil
Two egg whites
Rape heart 150g
Let's start, let go...
When preparing it, first cut chicken breast and fatty pork, and then beat them into small minced meat with back of a knife (slow work gives fine work, taste when whipping with back of a knife is different and beating with a machine, which is also a traditional method, but a modern method one of the differences)
Place water starch, milk soup, cooking wine, egg white, a small amount of salt and monosodium glutamate in a bowl, then continue to mix with your hands in one direction until color of chicken is bright (still same sentence, by hand and by car - these are two tastes)
Put sliced fish mouth into a saucepan and cook until tender, then remove and drain water, then use a dry towel to soak up water.
Put fish mouth on a plate for later use, then put egg white and starch on fish mouth, then spread with stirred chicken broth. Strive for a flat surface. Also, use coriander leaves and small carrot slices to decorate them in shape of flowers.
Put in a double boiler and steam, while pouring a little oil in wok, put rapeseed core and fry for a few seconds, and rapeseed core will come out of the pan as soon as it is cooked
After chicken is thawed and steamed, take it out and place it carefully on a plate. Place roasted rapeseed core on edge of plate. Pour clear soup into a saucepan, add salt, monosodium glutamate, pepper, thicken with starch and pour in chicken oil.
Lastly, pour soup over each piece of fish maw. Thus, dish is ready.
If you master this dish, you are not far from chef.
