Preparation materials: 1 shad, 250g of fish paste, 3 mushrooms, 1 vermicelli, 1 sausage.
1, the main ingredient is the above picture (vermicelli mushrooms, soak the skin first). This dish is made of simple materials, mainly by hand, and it is also one of the recipes of old people. If you are interested, you can try cooking it for your family.
2. Prepare a sauce base first. Chop ginger, garlic and lobster sauce, and then put them together with raw flour for later use.
3. After the peel is soaked, remove the white layer inside and cut it into silk.
4, fish slippery (that is, cut the fish into pieces and stir until it is gelatinous, because the meat of a shad is not enough to brew back to the shad, if you buy two or three shad to start the meat and then make it slippery, it will take more effort, so use this method to improve). Put it together with shredded leather, vermicelli (cut first), shredded mushroom and sausage.
The next step is the key and soul of this dish. ) After the shad is washed, slowly cut a hole between the skin and the fish with a sharp knife. The skin is not as easy to break as expected. Take your time.
6. Then cut along the ribs like a fish. When you get here, you can slowly tear the skin off the fish by hand.
7. When the fish is torn to the posterior bone, the posterior part or the other side can be treated.
8. When the skin on both sides is pulled behind the fish, you will see the hole between the skin and the fish, then pull it up to enlarge the hole and pull it to backstab to cut it with a knife.
9. When the skin at the tail is almost the same, you can cut the fish with a knife. If you are afraid of broken skin, you can cut it early. After cutting, you will push the target up, and you will also cut on it.
10. After cutting the fish, take out the head and tail.
1 1, the cut fish can be scraped off with a spoon and put in the fish chute in front. If you are afraid of trouble, you can save it for fish soup later. It is very fresh and sweet.
12. Add a little salt to the previous fish slide and stir in the same direction until it is gelatinous.
13. Slip the stirred fish into the herring, gently press it by hand, and brew until it does not exceed the fish. Then wipe the water off the fish with a kitchen paper towel or a clean cloth.
14. Heat the oil in a hot pot (semi-fried, the oil is a little more than fried fish). When the oil is heated, put the fish in. Don't touch the fish after that (the point is that it will rot the skin). Fry slowly on medium heat, move the pan from time to time to see if the fish can move, and then continue frying.
15. When the fish can move on the pot, it proves that the fish skin is crisp and tender. When turning the fish, turn off the fire first, then turn the fish slowly, and then fry the other side in the same way (don't move first, then move the pan, which proves that the fish skin is crisp). Then, turn the belly of the fish over and slide the fish until it is cooked.
16. Let it cool after frying.
17, cut the fish into sections. Here's a trick. Cut into the middle of the fish slowly, and then press hard, so that the fish will not be cut into pieces.
18. Add water to the prepared lobster sauce, and then cook it into a sauce. Pour the sauce on the fish, and then add the shredded onion.
19. Finished product map of fermented shad in Shunde.