1 shad, 250g slippery fish, proper peel, 3 dried mushrooms, 1 sausage and 1 vermicelli.

condiments

Douchi 10 slice, appropriate amount of soy sauce, 3 slices of white garlic, appropriate amount of ginger and appropriate amount of raw flour.

Shunde 1 Steps for brewing shad

The main ingredients are as shown above (vermicelli and mushrooms, soak the skin first). The ingredients of this dish are simple, and handwork is also the main thing, and it is also one of the recipes of the old people. If you are interested, you can try cooking it for your family.

Second step

Prepare a sauce base first. Chop ginger, garlic and lobster sauce, and put them together with raw flour for later use.

Third step

When the peel is soaked, remove the white layer inside and shred it.

Fourth step

The fish is slippery (that is, the fish is cut into pieces and stirred until it is gelatinous, because the meat of one shad is not enough to brew it back, and it will take more effort to buy two or three shad to make the fish slippery, so this method is improved). Put it together with shredded leather, vermicelli (cut first), shredded mushroom and sausage.

Step five

(Next 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.

Step 6

Then cut along the ribs like a fish. When you get here, you can slowly peel off the fish skin by hand.

Step 7

When the fish is torn to the back bone, the back half or the other side can be treated.

Step 8

When the fish skins on both sides are pulled behind the fish, you will see the hole between the fish skin and the fish, then pull it up to enlarge the hole, and pull it to the backstab of the fish and cut it with a knife.

Step 9

When the skin at the tail is almost uncovered, you can cut the fish off with a knife. If the skin is broken, you can cut it off early. After cutting, the target will be pushed up and cut off when it reaches the top.

Step 10

After cutting off the fish head and tail, take it out and complete this step.

Step 1 1

The cut fish can be scraped off with a spoon and put in the fish slide in front. You can also save it for later fish soup, which is very rare and sweet.

Step 12

Add a little salt to the previous fish slide and keep stirring in the same direction until it is gelatinous.

Step 13

Slide the stirred fish into the herring and gently press it with your hand until it does not exceed the fish. Then wipe the water off the fish with a kitchen paper towel or a clean cloth.

Step 14

Put cold oil in the hot pot (half-fried, with a little more oil than fried fish). When the oil is heated, put the fish in. After that, don't touch the fish (the point is, the skin will rot if you move it). Fry slowly over medium heat. Move the pot from time to time to see if the fish can move. If it moves, continue frying.

Step 15

When the fish can move on the pot, it proves that the fish skin is crisp and tender. When turning over the fish, turn off the fire first, then turn over the fish slowly, 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 over the belly of the fish and slide the fish until it is cooked.

Step 16

Let it cool after frying.

Step 17

Cut the fish into pieces. Here's the trick. First, slowly cut into the middle of the fish, and then press hard, so that the fish will not be cut into pieces.

Step 18

Add water to the freshly prepared lobster sauce and cook it into a sauce. Pour the sauce on the fish and add the shredded onion.