Production: Cut salted fish into 0.3 cm square particles, stir-fry with Laba beans in salad oil until crisp and fragrant, add spices such as hot sauce and stir-fry for about 5 minutes until evenly stirred.
Production method:
1. Clean the perch, cut a flower knife on both sides of the fish every 1 cm, add salt, cooking wine, ginger slices and onion slices, marinate for about half an hour, and put them in a stainless steel basin.
2. Heat the salad oil to 70% heat and leave the fire, pour it into a fish tank, fry the fish for 5 minutes until cooked, take it out, put it in a hot stone plate, and add shredded onion.
3. Heat old oil in another pot, add ginger and garlic until fragrant, then add millet, minced meat and secret hot sauce, stir well, pour the pot on the fish in a stone plate and sprinkle with sesame seeds and chopped green onion.
Mass production method:
In mass production, it is not easy to fry fish thoroughly and evenly because of the large amount of fish fried at one time (generally 3 to 4 pieces fried at one time). Therefore, when serving a large number of dishes, a few fish are usually put into a 70% hot oil pan and fried for about 2 minutes on medium heat until the fish turn yellow (the oil temperature is high, otherwise the skin of the fish will rot easily), and then each fish is wrapped in plastic wrap and steamed in a cage 10. Make the sauce and pour it on the fish.
One fresh fish (about1250g), 50g mushrooms, 560t potatoes, 0/00g tofu, 200g Flammulina velutipes, 75g onions, 250g celery, 0/50g peanuts and 200g vermicelli.
condiment
Cooking oil 100g, cream sauce 500g, pepper 10g, coriander 20g and cheese powder 50g. Salt, pepper, butter 50g, sugar 50g, monosodium glutamate 2g, pepper 2g, aniseed 100g, coriander 50g and secret oil 100g.
Additional dishes outside the main course
Cauliflower, lotus root, cucumber, bean sprout, konjac, carrot, celery, etc. , add according to personal preference.