Detailed introduction to the recipe of fried Yellow River saury. Cuisines and functions: Shandong cuisine. Ingredients for making fried Yellow River saury: Ingredients: 1000 grams of Yellow River saury. 25 grams of refined white flour. 20 grams of Shaoxing wine, 5 grams of refined salt, 200 grams of peanut oil, and 10 grams of pepper salt. Features of fried Yellow River saury: Golden color, crispy on the outside and tender on the inside. It tastes better when dipped in pepper and salt. Teach you how to make fried Yellow River saury. How to make fried Yellow River saury so delicious. Take out the internal organs of the saury from the mouth, remove the gills and rinse them thoroughly. Add Shaoxing wine and refined salt to taste. Put peanut oil in the wok and cook over medium heat. When it reaches 60% hot (about 150℃), evenly coat the saury with a layer of refined white flour, put it in an oil pan and fry until it is slightly yellow, then take it out. When the oil temperature rises to 90% hot (about 220℃), Add the fried saury and fry until it turns golden brown. Take it out and put it on a plate. Serve it with pepper and salt. Detailed introduction to the recipe of stir-fried shredded saury. Cuisines and functions: Jiangsu cuisine. Ingredients for making stir-fried shredded saury: Ingredients: 300 grams of saury. 10 grams of shiitake mushrooms, 100 grams of green leafy vegetables, 20 grams of egg white, and 15 grams of ham. 20 grams of Shaoxing wine, 10 grams of onion and ginger juice, 2 grams of refined salt, 15 grams of water starch, 1.5 grams of MSG, 500 grams of lard (actual oil consumption: 100 grams). Features of white fried saury shreds: The fish shreds are pure white, blended with three shreds, the color is pleasing to the eye, soft and smooth, and delicious. It is an early spring delicacy. Teach you how to make fried shredded saury. How to make delicious shredded saury. Clean the saury. Cut out the fish meat on both sides and lay it flat on the cutting board with the skin down. Use the back of the knife to lightly pound the fish meat until the fish bones stick to the skin. Then use the knife to Scrape off the fish meat and mince it into minced meat, add Shaoxing wine, green onion and ginger juice, refined salt, egg white and water starch, stir well, and pour into a funnel made of kraft paper. Heat the frying pan, add cooked lard, and when it is 30% hot (about 66°C), slowly squeeze the minced fish in the funnel into the oil pan through the small hole. When it is cooked, take it out and change it to 4 cm long. segment. Cut the ingredients into shreds, put them into the original pot and stir-fry, add Shaoxing wine, refined salt, green onion and ginger juice, chicken stock and MSG. Pour in the shredded fish, shake the pot, thicken with water starch, pour in cooked lard, turn the pot and put it on a plate Serve.