Recipe Description The color is red, the fish is delicious, fresh and elegant, popular.

Materials

Main ingredient: 750 grams of Mandarin fish,

Accessories: 8 grams of broad bean starch, 200 grams of green shrimp, 25 grams of peas, 25 grams of egg whites,

Seasonings: 2 grams of ginger, 10 grams of yellow wine, 5 grams of sugar, 3 grams of green onions, 5 grams of salt, 5 grams of balsamic vinegar, 2 grams of pepper, 5 grams of monosodium glutamate (MSG), 50 grams of tomato sauce, 50 grams of lard, 4 grams of ginger. g

Practice

1. Guppy (Mandarin fish) scales, gills, from the umbilicus cut a knife, gutted and cleaned, under the pot of boiling water to boil a little removed, the body of the fish on both sides of the gravel on the diagonal cross-hairline knife, salt and a small amount of water into a brine to wipe the fish;

2. Shrimp cleaned and deveined, shrimp meat on the back of the pull straight a knife to remove the sand line, 3 grams of fine salt, ginger, egg white, catching the pulp Good;

3. sugar, vinegar, monosodium glutamate, wet starch, 10 grams of salt, tomato paste, 150 ml of broth into a marinade;

4. frying pan on high heat, into the cooked lard, burned to seventy percent of the heat, will be a good slurry of shrimp over the oil, to be curled up into a "peach blossom" shape, poured into the funnel to drain the oil;

5. pan moved to the bottom of the pan to the bottom of the pan to the top of the pan to the top of the pan to the top of the pan. p>5. pan moved to medium heat, under the cooked lard 25 grams of hot, into the ginger slightly stirred, and then put into the cinnamon fish, frying on both sides, under the broth 250 ml, yellow wine, green onion, burn 7 minutes or so;

6. cinnamon fish out of the waist plate, the over-oiled shrimp rows on both sides of the fish;

7. pot of broth remove the onion and ginger to join the marinade boiling thickening, poured over the cinnamon fish, and sprinkled with peas, pepper that is ready. Peas, pepper that is to become.