Material: 1 Siniperca chuatsi (weighing about 400g).

Accessories: 2 eggs, raw flour 10g, fresh nine-story tower 50g, dried citronella 20g, Thai fish sauce 3g.

Exercise:

1, Siniperca chuatsi slaughter, abdominal operation, keeping the back connected, removing the middle bone for later use,

2. Chop 75 grams of fresh citronella, add 5000 grams of clean water and put it into the juicer to make citronella water. After filtering off the residue, add10g salt and 8g monosodium glutamate to taste, and then add the slaughtered mandarin fish to marinate for 20min.

3. 10 kg of citronella water can be used to pickle 15 mandarin fish at one time. Take out the pickled mandarin fish, spread the fish face up, spread the whole egg liquid evenly and sprinkle a little raw flour evenly.

4. Add1500g salad oil to the pot and heat it to 70% heat. Add fresh nine-story pagoda and dried citronella, stir-fry over medium heat, take out and leave citronella for later use. Add mandarin fish and fry for 5 minutes, take out the oil control pan, decorate with fried citronella, and pour a little Thai fish sauce (diluted with purified water in advance) to serve.

4 strips of Thai hot and sour steamed mandarin fish

Ingredients: mandarin fish

Seasoning: Thai seafood juice 100g, seafood juice 100g, chopped coriander 10g.

Exercise:

1, clean fresh mandarin fish, cut a flower knife, pour in100g of Thai seafood juice, steam in a cage for10min and take it out.

2. Pour out the steamed soup, take 100g seafood juice to boil, then add 10g chopped coriander and stir well, pour it on the steamed mandarin fish, and put some lemons on the table.