1. will be flat mouth fish treatment clean, graved a knife, pat well dry starch, into about five to sixty percent of the hot oil, deep-fried into golden brown, fish out of the plate, dripping seafood sauce, sprinkled with shredded green onions, shredded red and green peppers, poured with hot oil that is completed.

Featured comments: the fish is crispy on the outside and tender on the inside, salty and refreshing. Cuisine

Lu Cuisine

Features

The fish kernel is golden. Crisp in the mouth, with mellow, hemp, sweet, salty and other flavors

Raw materials

Marginal fish 750 grams, 100 grams of cooked green beans, 5 grams of salt, 15 grams of wine, 20 grams of egg yolks, 30 grams of starch, 10 grams of soy sauce, 10 grams of vinegar, 150 grams of broth

Making process

Marginal fish meat is cleaned, split into a large piece of 0.8 centimeters thick, cut with a crucifix knife, and cut into pieces, and then cut into pieces. Egg yolk into a bowl, add wet starch into the yolk paste, into the fish kernel scratch well, standby. Take another bowl, put soy sauce, vinegar, broth, salt, sugar, wet starch into the gravy to be used. Add peanut oil in a frying pan; heat to 60% hot (150 ℃) with medium heat, the fish into the oil to fry, was golden brown when removed from the oil. Frying pan, leave a small amount of oil, with a strong fire to seventy hot (about 175 ° C), with green onions, ginger, garlic, pepper, stir-fry a few times, add wine, into the fish, green peas and a good gravy, stir-fry quickly, drizzled with sesame oil on the plate that is completed. Characteristics

The soup is clear and colorful, the fish ball white crystal, vivid image.

Raw materials

500 grams of fish. Egg white 20 grams, 20 grams of parsley stalks. 5 grams of refined salt, 15 grams of wine, 20 grams of cooked lard, 150 grams of broth. Soy sauce 10 grams.

Practice

Partial fish meat peeled and cleaned, soaked in cold water for 10 minutes, fished out with the back of the knife smashed into a fine mud into a bowl, add salt, wine, egg white, cooked lard and water stirred into the fish material (in order to be able to float in the water as appropriate). Frying pan with water boiled to fifty percent of the heat, the fish material pinched into a diameter of 1 cm of nine children blanch in the pan) put out the soup bowl. Egg white beaten into an egg bubble paste, take 2 spoons, the bottom of the spoon smeared with a little cooked lard, will be made into two egg bubbles mandarin duck shape on the cage on the high-fire steaming removed. Soup pot with broth boiled over high heat, add salt, soy sauce, skimmed off the floating foam, add parsley stalks, dripping sesame oil poured in the soup bowl, the "mandarin ducks" gently pushed into the bowl of soup is complete. Raw materials

750 grams of fish in the mouth. Ham 10 grams, 20 grams of mushrooms, 20 grams of net asparagus, 25 grams of cooked chicken. 5 grams of salt, 15 grams of wine, 10 grams of sesame oil, 10 grams of flour, 5 grams of baking powder, 250 grams of peanut oil, 25 grams of egg yolk.

Production process

Wash the fish meat, split into long 5 cm, 3 cm wide, 0.3 cm thick slice, **** 12 slices. Each slice flat on the board sprinkled with refined salt, shaoxing wine marinade. Mushrooms, asparagus, ham, cooked chicken cut into long 3.5 cm fillet into a bowl, add salt, wine, sesame oil and mix well into the filling, to be used. Eggs into the bowl with flour, baking powder, water, mix into egg batter. Fillings were evenly wrapped in the meat of the fish fillets, rolled into 12 3 cm long, 1 cm in diameter fish rolls. Add peanut oil in a frying pan, medium heat to 60% hot (about 150 ℃), the fish rolls dipped in egg paste, into the oil deep-fried until cooked through into a golden brown when the fish out, arranged on a plate that is completed. The dish is served with a pepper and salt plate.

Features

Golden color, crispy outside, soft and tender inside, fresh taste. Cuisine

Lu Cuisine

Features

The dish is rich and tender, soft, smooth and moist, golden and juicy, with a long aftertaste

Raw materials

Main ingredient: 200 grams of fish meat. Ingredients: 100 grams of pork puree.

Seasoning: 8 grams of minced green onion and ginger, 30 grams of dry starch, 3 egg yolks, 75 grams of broth, 3 grams of wine, 5 grams of refined salt, 5 grams of parsley, 2 grams of sesame oil, 75 grams of peanut oil.

Making process

Partial fish meat cleaned, sliced into a long 2.5 centimeters, 1.5 centimeters wide slice. Add salt (4g) and sesame oil (1g) to the pork puree and stir into a filling. Sandwich the filling between two slices of fish and make a box shape. Stir egg yolk with dry starch to make egg yolk paste, set aside.

Main Ingredients turbot (1000g or so) Side Ingredients Onion (two large) Garlic (two) Onion Ginger (moderate) Kitchenware

Nonstick Pan

Categories

Meat Common Dishes Home Cooking Hot Dishes Slightly Spicy Grilled Twenty minutes Normal Difficulty

Turbot a cleaned up.

Surface to avoid the skin of the hard bone place oblique a few flowers

Fish belly on both sides of the respective leaning cross flower knife.

Pat the fish on both sides with a thin layer of dry starch.

Add more oil to the frying pan (can soak through the fish on one side) and heat until 70% to 80%, then put the treated turbot into the pan and deep-fry it over medium heat for about 3 minutes. Gently turn it over and deep-fry it for the same 3 minutes, the deep-frying time depends on the situation, and fry it until the fish body is lightly browned on both sides. Drain the fish and set aside. Cut two large onions into strips and set aside two cloves of garlic. Prepare a small amount of onion, ginger and garlic, then fry the onion, ginger and garlic in a frying pan over low heat, then add 2 tablespoons of garlic paste and stir-fry. Add 2 tablespoons garlic chili sauce and sauté. Fill a pot with hot water, just enough to cover the fish. Add ? tbsp chicken broth, 1 tbsp sugar, 1 tbsp oyster sauce and salt to taste. Smooth the fried turbot into the pot, bring to a boil over medium heat, then turn down the heat and simmer slowly until the soup thickens, then move the pot to one side. Be careful not to burn the pan. In a separate pot, add a little oil, sauté the garlic cloves and onion until soft, add the stewed turbot with the soup into the pot, spread on top of the onion and garlic, drizzle with pepper oil, cover the pot with a lid, simmer over low heat for 1-2 minutes, then sprinkle with cilantro. The flavor is rich and fresh, the taste is delicate and smooth