Songhua fish was introduced to France, and grew and developed along the Yalu River. Its pine pollen contains 268 specific trace elements, so it is named "Songhua Carp". The fish body is smooth, the physical quality is strong, the scales are few, the meat is delicious and tender, the fillets are malleable, the taste is excellent, and the fish eggs are smooth and delicious. Fish body contains more than 20 kinds of carbohydrates necessary for human body. It is the only precious fish with fish oil in cold water fish and a precious physical and mental health food for contemporary people. Songhua fish has high requirements on the natural environment and is not easy to raise.

2. The practice of Songhua fish

material preparation

Tomato 1 piece, shredded carrot, raw egg 1 piece, proper amount of cooking oil, a quarter bottle of five willows, proper amount of water starch, one tablespoon of white sugar, one tablespoon of white rice vinegar, one tablespoon of semi-cooked tomato sauce and one tablespoon of water starch.

The way of doing things

1. Carp is soaked first, then the bones in the middle of the fish and the dried abalone on the upper and lower sides are removed (because we bought the fish here, we immediately helped to remove the bones, so there is no whole process of removing the bones), and then the flat knife fish is cut into jackfruit patterns ... Beat the raw eggs evenly and cut the tomatoes into pieces.

2. Fish is dipped in egg liquid first, and then in water starch.

3. Boil big candle oil, enough to fry fish.

4. After the oil is boiled, add fish powder and fry until it is orange. Be careful not to fry too much (this is my dad's hand, and my dad will help me turn it over when I take pictures).

5. The freshly fried fish is crisp and fragrant! 6. Put the ingredients for making juice into the pot (I have eaten Songhua fish in many areas, but it is not as delicious as my own cooking, mainly because it lacks five willows, and it is more fragrant when added with five willows), put it into tomato sauce, white sugar and rice vinegar, and gradually wait until the sugar melts and boils.

7. Then add a spoonful of water-soluble starch solution, and the juice is ready.

8. Pour the sauce on the fried fish. Pour it evenly ... and a piece of Songhua fish will be finished!