750g live mandarin fish, 500g fishnet glue, 500g meat stuffing and 50g vegetable core. Seasoning sweet and sour juice 100g, lemon juice 100g, peanut oil100g, wet starch 10g, salt 5g, monosodium glutamate 5g, ginger juice 15g and dry starch 30g.

working methods

1. Slaughter mandarin fish, remove scales and gills, and cut off the head and tail for later use. Fish is completely sliced along the middle bone, cut into long slices with a width of 6 cm and a thickness of 0.5 cm, and marinated with salt, monosodium glutamate and ginger juice 15 minutes.

2. Half of the fish fillets are wrapped with reticulated gelatin and rolled, and sealed with 5g starch. The other half of the fish fillets were wrapped with meat stuffing and made into rolls, which were also sealed with 5g starch.

3. Pour peanut oil into the pot. When the fire is 60% hot, put the two kinds of fish rolls into low fire for 5 minutes, and then take them out and plate them when they are golden yellow; Chop the fish head from the middle, pat 20g of dry starch on the fish head and fish tail, put it in peanut oil which has been heated to 60% for 3 minutes, then take it out of the pan and put it on both ends of the plate; Wash the cabbage core, put it in boiling water, simmer for 1 min, take it out and put it on a plate.

4. Put the sweet and sour juice and lime juice into the pot respectively, put 5g wet starch into the pot after the fire, and then pour it on the two kinds of fish rolls.