Raw materials: 1 bamboo shoot shell fish, 500 grams of ginger

Seasoning: appropriate amount of salt, executive chef’s chicken powder, 50 grams of shredded green onion

Production process:

1. Remove the backbone of the bamboo shoot shell fish, sprinkle salt on one side of the fish, and marinate for 3 minutes.

2. Peel the ginger, mince it with the back of a knife, put it into a hopper, add salt and executive chef’s chicken powder, mix well, pour 50% hot oil to 90% full, cover and seal the fragrance, let it cool naturally for later use .

3. Put the bamboo shoot shell and fish meat face up on a plate, spread 150 grams of minced ginger, put it in the steamer for 6 minutes, take it out and spread 50 grams of shredded green onion, pour 30 grams of 50% hot oil, stimulate the fragrance of green onion, and serve it on the table .

Taste type: salty and fresh, strong onion flavor.

Kind tips:

1. The temperature of the hot oil for blanching minced ginger should not be too high, just 50% hot, otherwise it will easily dry out the moisture of the minced ginger, resulting in the loss of fresh flavor of ginger.

2. Choose fish with fresh and tender meat, such as bamboo shoot shell fish and mandarin fish, so that the ginger flavor can penetrate into the fish.