Grass carp 1 piece, egg 1 piece, starch 10g, tomato 1 piece, pine nuts 10g.

seasoning

Edible salt 10g, rice wine 5ml, pepper 5g, chicken essence 5g, white sugar 5g, onion 10g.

step

1, after scaling and internal organs of the fish, cut off the fish head, deboning it, and leave the fish;

2. The fish should be treated with a back knife, not directly cut off, and the depth should be consistent;

3. Sprinkle the fish slices with edible salt, chicken essence and yellow wine, grab them evenly by hand and marinate for 20 minutes;

4. Put the marinated and savory fish slices into the starch and roll them twice, grab them evenly by hand, try to make the fish all stained with starch, and then pour the separated egg yolk on the surface of the fish slices;

Tips: This step is the core of cooking pine nut fish. When you catch it evenly, you should pay attention to make every side of the fish be stained with starch, so that the fish edge can be completely dried, so that the fish can be heated evenly and the fried taste is more uniform.

5. Peel the tomatoes and cut them into pieces. Chop the shallots into sections and serve them on a plate for later use.

6. Put the oil in the pot, and when it is burned to 60% heat, put the pine nuts in the oil with a colander and saute, and then remove the pine nuts from the plate;

7. Fry the processed fish fillets in an oil pan, scoop up the hot oil with a spoon and pour it on the fish tail and the fish not immersed in the hot oil until the fish body and the fish tail are golden yellow together, and then take it out and drain it.

8, another oil pan, add tomato pieces and white sugar, add a small bowl of water, boil over low heat, and pour the sauce on the fried fish slices.

The pine nut fish seasoning sauce introduced today is relatively simple. If you like a richer taste, you can add your favorite seasoning. If you are worried that you can't master the frying temperature of the whole fish, you can also cut into pieces and fry them in the pot. In the whole cooking process, the most important step is to grasp the starch evenly. It is necessary to ensure that there is starch in the gap of each fish, otherwise it will stick together when it is fried in the oil pan, which will affect both the appearance and the taste.

The finished pine nut fish is crispy outside and tender inside, and it tastes sweet, which helps to stimulate appetite. It is very tempting food for children who often don't like to eat ~