The dishes taste sweet and sour.
Relates to food fish
Pine nut fish is a famous Cantonese dish that is transformed from the famous "squirrel fish" in the north, and is named after the fish is like the fruit of a pine tree. It is characterized by beautiful appearance, loose outside and tender inside, crisp and sweet, slightly sour and sweet, refreshing the stomach and delicious, and has become a common product of banquets. Common "West Lake pine nut fish" and "sweet and sour chrysanthemum fish" are the basic changes of "pine nut fish", while "five willow fish" is made by adding five willow materials to the "pine nut fish" to thicken it. The method of this dish is to choose a fresh mandarin fish, cut the fillet of both sides from head to tail after descaling, remove the straight bone in the middle, cut the fish evenly with a diagonal knife, but don't cut through the skin, then marinate it with refined salt and monosodium glutamate, apply thin egg paste, then dry the raw flour, and then fry the wok fiercely to remove the oil until the oil temperature rises to 50%/kloc-. Practice 2: Raw materials
The main ingredients are fresh fish 1 tail (about 1 kg), 50 grams of pepper, and 50 grams of shredded Dongru.
Accessories: vegetable oil100g, soy sauce 30g, vinegar 50g, cooking wine 30g, salt15g, wet starch 25g, sugar 40g, coriander 20g, monosodium glutamate a little, garlic 25g, onion 40g, ginger 25g, and appropriate amount of soup.
manufacturing process
(1) Remove the fins, scales, gills and internal organs from the fish, wash and control the water, cut a flower knife (separated by12g) on both sides, put it in a boiling water pot, put it in together with the chopped onion, ginger, cooking wine and salt, and cook it with slow fire until it is cooked thoroughly.
(2) Heat a frying spoon, add oil, add shredded onion, shredded ginger, garlic, shredded Dongru and shredded pepper, stir-fry the soup a little, add sugar, vinegar, cooking wine, soy sauce and monosodium glutamate, thicken it with wet starch, add a little hot oil when it bubbles, and pour it on the fish, then sprinkle with cleaned coriander.