condiments
600 grams of mandarin fish
condiments
40 grams of stinky tofu
Ginger10g
20g garlic
30 grams of wild pepper
Chili sauce 15g
4 grams of salt
2 grams of pepper
4 grams of cooking wine
4 grams of sugar
2 grams of monosodium glutamate
4 grams of ginger juice
Chili oil 10g
Starch 10g
4 grams of coriander
Salad oil1000g
Step 1
A complete collection of osmanthus fish practices
1. Wash mandarin fish after slaughter, chop off the head and tail, marinate with refined salt, pepper, cooking wine and onion ginger juice for a while, then steam them in a cage with strong fire and keep warm for later use.
2. Remove the bone spurs from the fish, cut the fish into large pieces, marinate with refined salt, pepper, cooking wine and onion ginger juice for a while, then add dry powder to grab it and size it evenly; Stinky tofu cut into paper strips; Cut the pepper into small pieces.
3. Put the wok on fire, add salad oil and heat it to 20% to 30%. Take a piece of fish fillet with good pulp, wrap it with stinky tofu strips, then put it in the wok and soak it until the color is golden and cooked. Take out and drain the oil.
4. Leave the bottom oil in the pot, add ginger slices, garlic slices, shallots, pepper and Chili sauce, stir fry, add fresh soup, remove the residue after cooking, add fried mandarin fish rolls, add sugar, soy sauce and monosodium glutamate, thicken with wet cornstarch after cooking, pour in red oil, take the pot and put it neatly in the middle of the plate, then steam it.
Features: bright red color, crisp outside and tender inside, unique flavor.
note:
1. When making mandarin fish rolls, the skin of the fish should be inward.
2. When frying mandarin fish rolls, it is best to fry them first and then to prevent them from sticking to the pan.
The oil temperature of fried mandarin fish rolls must not be too high, which is to prevent the skin from crusting and the meat from getting old.