Accessories: 10g of sliced yucca, 100g of egg, 25g of fungus, 35g of wheat flour

Seasoning: 4g of salt, 20g of soy sauce, 8g of sugar, 15g of wine, 10g of ginger, 3g of monosodium glutamate (MSG), 2g of pepper, 10g of green onion, 100g of vegetable oil, 8g of vinegar

Editorial section Back to topFeatures This dish is bright yellow in color, crispy and tender in shape, thick and oily in juice, and salty in taste.

Edit | Back to topPractice 1. kill the mackerel, slice the meat into 6.5 cm long, 1.5 cm wide, 1.5 cm thick

long strips, washed and drained, plate;

2. fish with salt, yellow wine marinade for 5 minutes;

3. eggs knocked into a bowl, add flour, cornstarch, mixed into a whole egg batter;

4.

4. marinated fish, poured into the egg batter batter batter;

5. black fungus impurities wash;

6. yulan slices soaked in water, cleaned and sliced;

7. frying pan poured into the vegetable oil, placed on a high flame burned to 7% heat, will be the fish one by one under the pot frying to the outside of the crispy inside

tender, golden yellow color, when the fish out, neatly arranged in a bowl;

8. 100 ml of chicken broth, soy sauce, sugar, monosodium glutamate (MSG), green onions, ginger into a marinade;

9. marinade poured into the bowl of fried fish, steamed for half an hour out of the steamer, turned into the plate;

10. frying pan under the bottom of the oil is hot, into the green onions, ginger, fungus, yucca slices cooking, and then under the chicken broth 100 ml

liters of the steamed fish juice into the pot, add sugar, sauce and other ingredients, then the original juice, the fish is not a good idea. pot, add sugar, soy sauce, vinegar, with the burn;

11. to boil that is thinned with wet starch thickening, gravy thick and thick, dripping into the sesame oil, and then poured in the pot

fish on top of the sprinkle of pepper is complete.

Edit this section | Back to top production tips 1. fish marinade time, according to the size of the fish to grasp, in order to taste good;

2. Steam cooked out of the cage, you can stop for a moment, with a bamboo slice around the edge of the bowl gently loose, so as not to burn your hands and turn the buckle

deformation;

3. fish should be deep-fried to the color of the yellow crispy and tender, back to burn the marinade to achieve the thickening of gravy bright juice, pouring the fish to be even, so that the fish to the top, the fish to the top of the pot, and then pouring the fish to be even, so that the fish to the top of the pot. The fish should be poured evenly, so that

the flavor is fresh and smooth;

4. Because there is a frying process, you need to prepare 1,000 grams of vegetable oil.

This is the first time I've seen this.