Practice

Raw materials: 1 Gui fish about 600 grams 2 pieces of stinky tofu 10 grams of ginger 10 grams of garlic 20 grams of horse ear 30 grams of green onions 30 grams of wild peppers 30 grams of chili sauce 15 grams of salt, pepper, cooking wine, sugar, monosodium glutamate, soy sauce, onion-ginger sauce, red oil, dry and wet powdered cornstarch, fresh soup, cilantro, Salad oil 10,000 100 grams of about 100 grams of consumption

Preparation:

1 cinnamon fish slaughtered clean, chopped off the head, tail, head and tail with refined salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then into the cage with a high fire steamed and kept warm for use.

2 Fish body net bone spurs, the fish into a large piece, with fine salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then add dry cornstarch to grasp the batter; stinky tofu cut into a word strip; wild peppercorns to the tip of the chopped fine.

3 frying pan on the fire, into the salad oil to two or three hot, take a good slurry of fish, wrapped into a stinky tofu strips, that is, into the stink of cinnamon fish roll billet, into the pan deep-fried until the color is golden and cooked, fish out and drain the oil.

4 pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, wild peppers and chili sauce sautéed excellent, mixed into the soup, to be burned to taste after playing the material residue is not used, down into the deep-fried stinky Gui fish rolls, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet powder thickening, dripping into the red oil, from the pot neatly in the middle of the plate, and then put the steamed fish head, fish tails placed in the fish at the ends of the rolls, and finally a little bit of cilantro The final garnish with cilantro is ready.

Features: bright red color, crispy outside and tender inside, unique flavor.

Note

1 When making the fish rolls, the fish skin should be facing inward.

2 When deep frying the fish rolls, it is better to sizzle the pan first before deep frying, in order to prevent sticking to the pan.

3 The temperature of the oil for deep-frying the fish rolls should not be too high, in order to prevent the outer skin of the fish rolls from crusting and the meat from getting old.

3 The temperature of the oil should not be too high.