Main Ingredients
Chinese Mandarin Fish 600 grams
Supplementary Ingredients
Stinky Tofu 40 grams
Ginger 10 grams g
Garlic 20g
Wild Pepper 30g
Chili Sauce 15g
Salt 4g
Pepper 2g
Wine 4g
Sugar 4g
Monosodium glutamate (MSG) 2g
Ginger Juice 4g
Chili Oil 10g
Starch 10g
Coriander 4 grams
1000 grams of salad oil
Step 1
Stinky guppy practice
1. Guppy slaughtered and cleaned, chopped off the head, tail, head and tail with refined salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then into the cage with a high-flame steam and keep warm to be used
2. Sliced into a large piece, with fine salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then add dry cornstarch to grasp the batter; stinky tofu cut into a word strip; wild peppercorns to the tip of the chopped fine
3. frying pan on the fire, into the salad oil burned to two or three percent heat, take a piece of fish slices of the batter, wrapped in a strip of stinky tofu, that is, a stinky cinnamon fish rolls billet, down into the pan and frying until the color is golden and cooked, fish out of the oil
4. p>4. pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, wild peppers and chili sauce stir-fried excellent, mixed into the soup, to be burned to taste after the slag without, down into the deep-fried stinky Gui fish rolls, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet cornstarch thickening, dripping into the red oil, from the pot to the middle of the plate neatly, and then put the steamed fish head, fish tails placed in the fish at the ends of the rolls, and finally a little bit of cilantro embellishment that is completed!
Features: bright red color, crispy outside and tender inside, unique flavor
Note:
1. When making stinky osmanthus fish rolls, the fish skin should be facing inwards
2. When dipping and deep-frying stinky osmanthus fish rolls, it is best to sizzle the pan before dipping and deep-frying, which prevents it from sticking to the pan
3. The temperature of the oil used in the deep-frying of stinky osmanthus fish rolls should not be too high, which prevents the skin of the rolls from crusting and the meat from getting old. This is to prevent the outer skin of the roll from crusting and the meat from getting old