The new favorite of modern people who speak for nutrition, health and beauty, "crispy pomfret", has entered the homes of ordinary people more and more. Let's learn some common methods of crispy pomfret from the master of Suzhou Dazuiyu Township, the exclusive distributor of "Dongyu" brand crispy pomfret in East China.

1. Cuiying Shuanghui

Ingredients: 1111 grams of crispy pomfret, 251 grams of crispy pomfret skin and 251 grams of beaten fish green

Ingredients: 411 grams of asparagus, 151 grams of kidney beans, 51 grams of white pulp and 51 grams of green pepper

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2. Cut the crispy pomfret into strips with a width of 1 cm and a length of 5 cm, and marinate them for later use.

3. Cut the asparagus into small pieces (11 pieces) about 8 cm long, then use the asparagus pieces, and change the green peppers into olive horns for later use.

4. Blanch asparagus, simmer it until it is cooked, put it on the striped crispy pomfret and put it on one side of the dish in a chrysanthemum shape.

5. put the oil in the pan, add the material head and main ingredients to fry until cooked, add the prepared fermented fish skin, thicken and season, and serve.

6. Serve and set the dish, and hook it into a flower-shaped edge with western juice.

Second, the fish emperor enters the phoenix nest

Ingredients: 151g ginkgo, 251g crispy pork carp, Chinese kale grains, 111g colored pepper,

111g cashew nuts, one big one and six small ones

Seasonings: ginger slices, garlic slices and onion olives

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2. Deep-fry cashews, peel ginkgo, wash kale and colored pepper, and dice for later use.

3. Pull the crispy pomfret oil for later use.

4. Blanch Ginkgo biloba, Chinese kale granules and colored pepper granules with boiling water, remove and drain for later use.

5. put oil in the pan, add ginger slices, garlic slices and scallions to saute until fragrant, put down the Chinese kale grains, colored peppers, ginkgo biloba and crispy pork carp grains, add oil, season, thicken and add tail oil, and serve.

Features: crispy and refreshing, not greasy

III. Dish-baked fish maw

Production process:

1. Remove the meat from the crispy fish maw, and cut the fish maw into strips 1 cm wide and 5 cm long for later use.

2. prepare the sliced fish maw in secret, simmer it until it is half-cooked, and then take it out for later use.

3. Add salt and secret seasoning to the sliced crispy fish maw and mix well.

4. disc burning: put down the material, ingredients, galangal, garlic and dried onion, saute until fragrant, then put down the secret fish maw and fry it on the disc until cooked. Finally, cut the flowers with red and green peppers, saute sesame seeds, and prepare cashews in secret, and put them on it and mix well.

Fourth, there is more than one year

Raw materials: 611g of crispy pomfret meat, 151g of sweet and sour pork, 1 egg yolk, 111g of raw flour, and custard powder Jamlom.

Method of making:

Cut the fish into butterfly shapes, flour it, fry it in an oil pan to dry it, and then add the sweet and sour oil to take it out of the pan.

5. Happy Fish Skin

Ingredients:

111g of crispy pomfret skin, 3g of ginger, 2g of garlic, 2g of coriander, 2g of parsley, 2g of cooked sesame seeds

Seasonings: 3g of salt, 2g of monosodium glutamate, 1g of sugar, 1g of aged vinegar, 2g of soy sauce, and 2g of sesame seeds. Chop coriander and parsley.

2. Put the fish skin into a pot, and add salt, monosodium glutamate, sugar, aged vinegar, soy sauce, sesame oil, pepper oil, red oil, ginger, garlic, coriander powder and celery powder.

3. Mix well and serve, then sprinkle with sesame seeds.

In addition to these relatively simple methods of crispy pomfret, Dazuiyu Township actively learned from Guangdong Zhongshan Crispy Pomfret Food Festival, and after repeated research by its own chefs, they also introduced many other crispy pomfret dishes, such as colorful shredded fish, salted fish bones, steamed pork belly with pickled peppers and black beans, and salt. A lot of delicious food is waiting for you to come and taste it!