Lead: Duobao fish, with rich nutrition, tender meat and delicate taste, has always been loved by everyone. The edible methods of Duobao fish are mostly steaming, stewing or sashimi. The cook sliced Duobao fish, but didn't make it into sashimi. The following is a complete book on how to make bone fragrant treasure fish that I share with you. Welcome to learn!

Raw materials:

1 fish (about 800g), 100g fresh asparagus, 500g salad oil.

Seasoning:

Concentrated chicken juice 10g, salt, monosodium glutamate 10g, 2 eggs, raw flour 10g, ginger slices, garlic slices, onion slices, red pepper 10g, and chicken soup 20g.

Production method:

1. Kill turbot, take the meat, cut it into Japanese characters, add 5g salt, 5g monosodium glutamate and egg white 10g, and mix well for later use. Soak asparagus in water, add 5g of salt and 5g of monosodium glutamate, and take out.

2. Put the fish in a 60% hot oil pan and fry for about 7 minutes 1 min.

3. Coat the fish bones with egg liquid, fry them in a nest frying tool, put them in an 80% hot oil pan and set them up. After 1 min, fry with high fire for 1 min (i.e. hard frying for one minute) until crisp.

4. Leave the oil at the bottom in the pot. When it is 40% hot, ginger slices, garlic slices, onion segments and red peppers are medium-hot and fragrant. Add asparagus, chicken soup, fish and chicken juice to taste. After thickening, put the vegetables in a container fried with fish bones.

Production skills:

1, the ginkgo in the dish can be put or not.

2. Marinating fish fillets with salt, corn flour and protein can ensure that the oil remains intact.

3, when flying water, you must put it neatly, ginkgo, and asparagus heads should be cooked for a long time.

4. Duobao fish can also be replaced by other fish.