Recipe introduction: the color is rosy, the fish is delicious, fresh and elegant, and it is famous far and near.

material

Material: 750g mandarin fish,

Accessories: 8 grams of broad bean starch, 200 grams of shrimp, 25 grams of peas and 25 grams of egg white.

Seasoning: 2g ginger juice, yellow wine 10g, 5g sugar, 3g shallot, 5g salt, 5g balsamic vinegar, 2g pepper, 5g monosodium glutamate, 50g tomato sauce, 50g lard and 4g ginger.

working methods

1. Siniperca chuatsi (Siniperca chuatsi) removes scales and gills, cuts a knife from the navel, removes internal organs, washes the fish, and then takes it out in a boiling water pot. Both sides of the fish body are covered with oblique cross knives, and salt water mixed with refined salt and a small amount of water is evenly coated on the fish body;

2. Wash and shell the shrimp, pull a knife straight on the back of the shrimp meat, remove the sand line, and grab it evenly with 3 grams of refined salt, ginger juice and egg white;

3. White sugar, balsamic vinegar, monosodium glutamate, wet starch, refined salt 10g, tomato sauce and broth 150ml are mixed to form a marinade;

4. Put the wok on high fire, add cooked lard, heat it to 70%, oil the shrimp paste, and when it curls into a peach blossom shape, pour it into a colander to drain the oil;

5. Move the pan to medium heat, add 25g cooked lard and heat it, add ginger slices and stir fry slightly, then add mandarin fish, fry on both sides, add 250ml stock, yellow wine and onion strips, and cook for about 7 minutes;

6. Take out the mandarin fish, put it in the waist plate, and arrange the oil-soaked shrimp on both sides of the fish;

7. Remove the onion and ginger from the soup in the pot, add the marinade to boil and thicken it, pour it on the mandarin fish, and then sprinkle with peas and pepper.