Preparation method:

(1) Remove the scales, internal organs and gills of the fish, use a dry cloth to absorb the water from the fish, chop off the fish head, and then use a flat knife to The head is inserted, and the knife surface is close to the spine, chest bones, etc.

(2) Lay the fish skin down on the chopping board, and use a knife to cut it into a shuttle shape (if the fish fan meat is thin, the angle will increase when cutting). The depth of the fish should be 4/5, and the sides should be cut. Open, the depth should be consistent, the knife pattern will explode and roll up when fried.

(3) Use a knife to cut the fish head to the mouth, then break it apart and tap it 1-2 times with the knife blade to flatten the head and make it convex in the middle.

(4) Place the crumpled fish fans on a plate, add rice wine, salt, MSG, and pepper to marinate and set aside. (5) The traditional method of making Lake pine nut paste is to use egg powder paste. Put the flour in a basin, pour in water, add salt, monosodium glutamate, chili powder, and white sesame powder. Beat the eggs into egg liquid and pour it into the basin. Medium, stir together, first slowly and then quickly, first light and then heavy, to make it thick and sticky. There should be no small powder particles in the paste, but be careful not to use too much force. After the paste is basically mixed, add lard and baking powder, stir for a while and then use. This paste should not be stored for a long time and should be mixed and used.

(6) Paste the marinated fish fans and sprinkle dry starch evenly on both sides of each piece to dry the surface of the fish and seal the pores and edges to facilitate the paste application, then pick up the fish with your hands Shake the tail a few times to open the knife edge and shake off the dry powder that is not firmly adhered. Drag the dry powdered fish fan through the paste, applying paste to each stripe, and shake off the excess paste.

(7) Cooking

A: Heat the oil pan and put in 2.5--3 kg of fresh lard. When it is hot, place the battered fish fans flat on the oil surface with both hands. , when the fish fan floats and basically takes shape, rotate both hands in opposite directions to roll the fish fan into a pine nut pattern. Dip the fish head into the batter and fry it until it floats to the oil surface. When it turns golden brown, take it out together with the fish fan. Let cool and set aside.

B: Put the oil pan on a high fire and heat it to 80%. Add the fish fans and fish heads and fry them again. Use a slotted spoon to turn and flip them while frying. Fry until golden brown and crispy on the outside. Drain. Out of the plate.

C: Add 22 grams of lard to the wok, add onions, ginger, pine nuts, and bean paste until the aroma is released, then add shredded fresh mushrooms, shredded bamboo shoots, shredded ham, shredded red pepper, and mushrooms Five kinds of silk ***, pour in clear soup, rice wine, sprinkle with salt, monosodium glutamate, and pepper, add tomato paste, white sugar, and white vinegar, pour in wet starch, mix well to form a second-rate gravy, add 75 grams of boiling oil, and push with a spoon Stir until the gravy is thickened, then add 45 grams of boiling oil, stir until the gravy thickens and foams, add sesame oil, take it out of the pan and pour it over the fish.

Features: Fine production and beautiful appearance. Crispy on the outside, tender and crispy on the inside, with moderate sweet and sour taste, salty, spicy and fragrant.