Composition:

Bass 1 strip 1000g, peanut oil 500g (about 150g), dry starch 100g, tomato sauce 50g, Chinese kale 2 pieces, balsamic vinegar 15g, and wet starch 10g.

Production method:

1. Scaled perch, chopped tail, eviscerated, washed, cut into two pieces, and removed spine and ribs. Put a flower knife with a width of 1 cm and a depth of 0.33 cm on the fish surface with a straight knife, then cut the blank of chrysanthemum bass with a width of 1 cm by 30% with an oblique knife, and cut 10 pieces in this way.

2. Wash the kale leaves, cut them into chrysanthemum leaves, blanch them with boiling water and take them out. Mix broth, refined salt, balsamic vinegar, white sugar, tomato sauce, monosodium glutamate and wet starch into a marinade.

3. Put the wok on the fire, add peanut oil and heat it to 70%. Grab the raw perch with dry starch, then put it in a wok and fry for 2 minutes until the fish pieces are rolled into chrysanthemum shape, gently scoop them up with a colander, drain the oil, put them in a plate and decorate them with chrysanthemum leaves and mustard leaves. 4. Leave about 50 grams of bottom oil in the pot, put it back into the fire, pour in the marinade, boil and thicken it evenly, and pour it on the chrysanthemum bass.

note:

1. Don't pat the raw flour too thick, so as not to affect the brittleness.

2. This dish is sweet and sour, and the ratio of sweet and sour is 2: 1.

Flavor characteristics:

1. Perch is slender, with a flat side, a large mouth, a prominent jaw, a silvery gray color, and small black spots on the back and dorsal fin. Habitat near the sea, but also into fresh water, early spring at the junction of salt and light into the sea, distributed in China's coastal areas, summer and autumn fishing in large quantities. Perch has existed since ancient times and is also recorded in ancient books. In Fireworks, there is Yang Di's evaluation of perch: the so-called golden jade is beyond, but the defeat is among them.

2. "Chrysanthemum perch" is a famous dish with Fuzhou flavor. It looks like chrysanthemum, with beautiful flowers, light yellow color, very elegant, crisp, fragrant and fresh, sweet and sour.

Kirin bass

Raw materials: bass 1000g, 6 mushrooms, 300g ham, sliced bamboo shoots 150g, 20g ginger, 8g refined salt, 20g wine, 2g pepper, 2g monosodium glutamate, scallion 15g and 6g sesame oil.

System:

1. Cut off the head and tail of the perch, cut it into 2 large pieces from the back of the middle section, and cut each piece into 6 small pieces obliquely, then marinate it with refined salt, wine, pepper and monosodium glutamate, and cut the mushrooms into 12 pieces after soaking;

2. Arrange fish heads and fish tails in a plate, and take 1 piece of fish, mushrooms, ham and bamboo shoots to form a group, with a total of 12 pieces. After finishing, put it in a steamer and steam it for 8 minutes, then pour salt, monosodium glutamate, water, sesame oil and starch on the steamed fish noodles.

Background knowledge:

Famous Cantonese cuisine. The main ingredient is sea bass or other freshwater fish, and the ingredients are ham, mushrooms and fat pork, which are steamed in cages. This dish is very particular, and several ingredients are sliced and matched, just like the armored unicorn, so it is named.

Japanese-style "Zhaoshao" perch: Remove the midbone of perch, fry it in oil pan until golden brown, and then pour in "Zhaoshao juice" for a little stew to achieve the effect of crispy outside and tender inside, sweet and delicious.

Steamed perch with five-star sauce: Mix five sauces, such as garlic Chili sauce and pillar sauce, and steam them on perch for six or seven minutes. Unlike steaming, it tastes fragrant, spicy, slightly sweet and slightly sour.

Thai fire roasted perch: Marinate perch with seasoning, then oil it, then pour Thai juice, wrap it in tin foil and cook it, which is tender and appetizing.

Roasted perch: Degrease the perch first, then pour in the sauce and stew for a minute or two, which will be sweet and crisp.

Hibiscus: Slice the perch, marinate it with seasoning, then fry it until golden brown, and then pour the corn can soup, which is crisp but not dry.

Colorful perch: cut the perch into pieces, oil it, then add celery, carrots, bamboo shoots and horseshoes, cut into pieces and stir fry. When cooked, leave the pan and add peanuts (or cashews).

Kung Fu Perch: Slice the perch, marinate it and oil it until it is cooked, then sprinkle a little red pepper on the surface with pepper soup, pork red and vermicelli as the base. It looks good, tender and warm.

Chaozhou open-hearth bass: fry the bass until golden brown, then put it in Chaozhou fish pot (with soup) on an open fire, and add cold (eggplant) melon and garlic seeds.

Sea bass in salt fire: Marinate sea bass first, then wrap it in tin foil and cook it in salt fire.