Pine nut fish is a famous Cantonese dish, the northern dish "squirrel fish" to innovate and become, pine nut fish because of the flesh of the fish shaped like pine nuts, so it is named, characterized by a beautiful appearance, elegant and generous, crisp and sweet, slightly acidic and sweet, wake up the stomach and delicious, is a common product of banquets.

Practice Steps

(1) remove the fish scales, viscera, gills, wash, dry with a dry cloth to absorb the water on the fish, chop off the head, and then the flat knife toward the head batch into the knife surface paste spine, chest bone, etc..

(2) fish skin side down lying flat on the cutting board, with a knife diagonally graved into a pike shape (if the fish fan meat is thin, the knife graved when the slope increases), into the fish depth of 4/5, the side should be graved, the depth should be the same, the knife pattern will explode when frying, rolled up.

(3) chop the head of the fish to the mouth with a knife, and then broken, tapped with the side of the knife 1 - 2 times, so that the head is flattened, the center is convex.

(4) Put the graved fish fan on a plate, add yellow wine, salt, monosodium glutamate, pepper marinade to taste and set aside.

(5) the traditional method of making Lake Songzi fish hanging paste is to use the egg powder paste, put the flour in the basin, pour water, add salt, monosodium glutamate, chili powder, white sesame powder, egg beaten into the egg into the basin, stirring, stirring first slow and then fast, light and then heavy, so that it is thick and sticky, can not let the paste in the powder small particles, but do not force. To the paste is basically mixed well and then put lard, baking powder, stir for a moment can be used. This paste should not be stored for a long time, should be mixed with the use.

(6) hanging paste will be marinated into the flavor of the fish fan sprinkled with dry starch, each piece of both sides of the sprinkle evenly, so that the fish appearance is dry, pores, the knife mouth sealed, in order to facilitate the paste, and then pick up the fish tail shaking a few shakes with their hands, so that the knife mouth open, shaking off the dry powder did not stick firmly. Drag the fish fan, which has been patted with dry powder, through the paste, dragging the paste on each stripe and shaking it clean of excess paste.

(7) cooking

A: start the oil pot, put 2.5 - 3 kg of fresh lard, to be hot, both hands will be on the paste of the fish fan flat on the surface of the oil, to be basically shaped when the fish fan floats, both hands rotate in the opposite direction, so that the fish fan rolled into the pinecone pattern, the head of the fish dipped in the paste into the oil deep-frying until it floats up to the surface of the oil, was golden brown, and the fan with fish fish fish, and then cooled ready for use.

B: frying pan sitting on a high flame, burned to eighty percent, and put into the fish fan, fish head to repeat the frying, while frying with a slotted spoon toggle, turn, fry until golden brown, the appearance of crispy and hard, fish out of the plate. C frying pan with 22 grams of lard, add green onions, ginger, pine nuts, soybean paste, bursting out of the flavor, and then put into the diced mushrooms, cooked ham, cooked pork, asparagus, cake, green beans, lotus root, red pepper, diced frying, and then poured into the clear broth, yellow wine, sprinkle with Pour in broth, yellow wine, salt, monosodium glutamate, pepper, add tomato sauce, sugar, white vinegar, pour in wet starch and mix well into two streams of gravy, add 75 grams of boiling oil, push and mix with a hand spoon to the gravy, and then add 45 grams of boiling oil, push and mix until the gravy oil bubbles, add sesame oil, and then pour it over the fish to be completed. Characteristics: fine production, beautiful modeling. Crispy exterior, inside the tender crisp, taste sweet and sour moderate, salty and spicy fresh aroma both.

Simply summarized is:

Pine nuts fish practice steps

1. Fish washed, dried, with a knife on the diamond-shaped lines, hanging batter, fried to golden brown.

2. After frying, put it on a plate, it is best to sprinkle a little white pepper on the surface, and then make a gravy with tomato juice, lemon juice, sugar, and cornstarch, and heat it in a pan until it bubbles and becomes transparent, and pour it over the surface of the fish.