Wang Fan is preparing to make Hibiscus Chicken Fillet, using a whole chicken breast. However, to make the texture of the chicken breast smoother and more tender, he innovatively plans to add some water chestnut and fresh bass meat.
Water chestnut is not a horse's hoof, but a type of herbaceous plant, known in some places as cigu. It has a slightly refreshing taste with a certain sweetness, crispy and juicy texture, resembling the taste of a pear to many people.
As for the delicacy of the fish meat, needless to say.
Throw the chicken breast, cleaned water chestnuts, and bass meat into a blender, and as the blender starts to work, the ingredients gradually blend into a paste, then merge together, becoming inseparable.
In a large bucket, set up a sieve bucket, pour the finished paste into it, and the delicate paste seeps through the sieve holes continuously, while the chicken breast's tendons are left in the sieve bucket. This affects the taste and naturally cannot be used.
