Swordfish 300 grams. Water-soaked mushrooms10g, green leafy vegetables100g, egg white 20g, ham15g. 20g of Shaoxing wine, onion and ginger juice10g, 2g of refined salt, 0/5g of water starch/kloc-0, 5g of monosodium glutamate1.5g, and 500g of lard (actual oil consumption100g).

Clean the swordfish, batch two sides of fish, lay the skin down flat on the chopping board, lightly beat the fish with the back of the knife to make the fishbone stick to the skin, scrape off the fish with a knife and slightly chop it into minced meat, add Shaoxing wine, onion ginger juice, refined salt, egg white and water starch, and pour it into a funnel made of kraft paper. Heat the wok, put the cooked lard, and when the heat reaches 30% (about 66℃), slowly squeeze the minced fish in the funnel into the oil pan, take it out when it is cooked, and change it into 4 cm long sections. Cut the ingredients into shreds, stir-fry in the original pot, stir-fry wine, refined salt, onion ginger juice, chicken soup and monosodium glutamate, pour in shredded fish, shake the wok, thicken with water starch, pour in cooked lard, turn over the pot and plate.

Double-skinned saury

Raw materials: saury, cooked pork fat, cooked ham slices, cooked ham powder, spring bamboo shoots, water-soaked mushrooms, egg white, coriander powder, Shaoxing wine, refined salt, monosodium glutamate, onion, ginger slices, chicken broth, water starch and cooked lard.

Production method:

Scrape the scales of saury, remove gills and fins, make a horizontal cut at the anus, insert bamboo chopsticks into the belly of the fish from the gills, wring the viscera, cut off the tail tip and wash it, cut it off one by one at the back of the fish with a knife along both sides of the spine, remove the spine, lay the fish skin down on the chopping board, beat the fish with the back of the knife to make the fine spines stick to the fish skin, then dip the knife in water to scrape off both sides of the fish and chop it into minced fish, put it in a bowl, and add cooked pork fat. Spread it flat on the meat surface of four swordfish skins, then close the other skin to become the original fish, apply minced ham and coriander at the joint, put it in a plate, spread ham slices, bamboo shoots slices and mushroom slices on the fish alternately, add onion knots and ginger slices, add Shao wine and refined salt, steam and take it out, remove onions and ginger, and decant the soup; Put the pot on a strong fire, scoop in the chicken broth, add monosodium glutamate and refined salt, thicken it with water starch after boiling, pour in cooked lard, and pour it on the fish.

Characteristics of dishes: the fish shape is complete and the food is spineless.

Crispy fish practice

Features: This dish is fresh, fragrant and tender, with high nutritional value.

Ingredients: silver carp1500g.

Seasoning: 2 tbsps of soy sauce and cooking wine, 5 tbsps of allspice powder, licorice powder and monosodium glutamate, 0.5 tbsps of sugar, vinegar and ginger juice, 2 onions, 3 tbsps of clear water and 500g of vegetable oil.

Making:

1, clean the silver carp and cut into large pieces.

2. Put the vegetable oil into the pot, heat it to 50%, add the fish pieces, fry for 20 minutes slowly with medium fire, then fry for 20 minutes with low fire, and fry until the fish bones are crispy.

3. Put the soy sauce, cooking wine, spiced powder, white sugar, vinegar, ginger juice, monosodium glutamate, clear water and licorice powder in a pot, then put the fried fish in the pot, cover it, simmer for 1 hour, cool it, and take it out and put it on a plate.