Main ingredients:

1 snakehead (about 1500g). Green vegetables 100g. 15g shredded green onion, 10g shredded ginger, 1g pepper, 5g Shaoxing wine, 4g refined salt, 3g monosodium glutamate, 60g white soup, 2 egg whites, 40g wet starch, 50g red distiller's grains and 750g salad oil (edible amount is about 75g).

Production method:

1. Slaughter, clean, unload the two fish on the left, peel and cut them into 9 cm long shreds, put them in a bowl, add 2 grams of refined salt, 0/0 gram of egg white/kloc-0, 20 grams of Shaoxing wine and wet starch, and stir and size them.

2. Put 5 grams of red distiller's grains, 2 grams of Shaoxing wine, refined salt, monosodium glutamate, pepper, shredded onion and ginger, white soup and 20 grams of wet starch into a bowl to make juice. Heat a wok, add 750g salad oil, heat it to 40%, put in shredded fish, spread it out with chopsticks, pour in a colander, drain the oil, add shredded onion and ginger into the wok, add English sauce, stir fry the shredded fish evenly, put it in a plate, start the wok, stir fry the vegetables and enclose it.

Red distiller's grains are red distiller's grains. Fish scales are edible and rich in collagen.

Main and auxiliary materials: fresh yellow croaker 1000g (other fresh fish with tender meat and less bones and scales can also be used).

Ingredients: 25g of red distiller's grains, egg white 1, dried starch 100g, salt and pepper 10g, sugar, monosodium glutamate, cooking wine, sesame oil, spiced powder, a little minced onion and ginger, peanut oil 1000g (about100g).

prepare

1. Wash the fresh fish and cut off the head and tail for later use.

2. Cut off two pieces of fish from the back of the fish with a flat knife (spine removed), cut off the fish, paddle and peel, and cut into pieces of 6×3×2 cm.

3. Chop the red distiller's grains with a knife on the chopping board and put them in a big bowl. Add cooking wine, sugar and minced onion and ginger, and mix well.

4. Mix the cut fish pieces with the mixed juice and marinate for 15 minutes.

5. Make egg white slurry with egg white and dry starch, and size the pickled fish pieces.

6. Put the oil pan on the fire, scrape the oil, add peanut oil, and when it is five ripe, put the starched fish pieces into the oil pan one by one and fry until cooked.

Drain the oil, and then plate it. Deep-fry the fish head in the oil pan, put it at both ends of the fish plate to form a whole fish shape, and pour sesame oil on it.