Seasoning
100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili peppers, 20 grams of parsley, 50 grams of grated cheese.
Appropriate amount of refined salt, a little pepper, 50 grams of butter , 50 grams of sugar, monosodium glutamate, 2 grams of peppercorns,
100 grams of seasonings, 50 grams of parsley, 100 grams of secret oil.
Side dishes
Cauliflower, lotus root, cucumber, bean sprouts, konjac, carrots, celery, etc., according to personal preference to add.
Raw materials: 3 bottles of chili sauce, Lapa beans, 500 grams of salted fish, 50 grams of oyster sauce, 50 grams of seafood sauce,
150 grams of abalone juice, 20 grams of chicken essence, 25 grams of monosodium glutamate (MSG), 15 grams of sugar, 5 grams of pepper, 500 grams of salad oil.
Production: salted fish cut into 0.3 cm square grain, with Lapa beans fried in salad oil until crispy,
Added hot sauce and other condiments with a small fire fry about 5 minutes to fry evenly into.
Method of production:
1. the perch system clean, in the fish on both sides of the body at intervals of 1 centimeters cut a word flower knife, add salt, cooking wine, ginger, scallion code taste about half an hour into a large stainless steel pot.
2. Heat the oil to 70% and remove from the heat, pour into the fish pot, deep fry the fish for 5 minutes until cooked,
Put into the hot and padded with shredded onions in the stone plate.
3. In a separate pan, heat the old oil, add ginger, garlic and rice, then add millet chili, minced meat, secret spicy sauce and stir fry evenly on the fish in the stone pan, sprinkle sesame seeds, green onions that is completed.
Batch production method:
Batch production due to the number of fish fried at a time (usually 3 to 4 fried at a time), it is not easy to deep-frying, deep-frying uniformity,
So a large number of dishes, usually the first several fish into the 70% hot frying pan, frying on medium heat for about 2 minutes,
To the fish appearance of browned fish (to use high oil temperature frying otherwise fish skin) then each fish (Fry the fish at a high temperature or the skin will rot easily.) Wrap each fish individually with plastic wrap,
Steam the fish in a steamer for about 10 minutes or until cooked through, and place on a stone plate lined with shredded onion. Pour the sauce over the fish.