Material: one tail of mandarin fish (about1.5kg).

Material: cucumber 1 strip (about 150g).

Seasoning: 20g cooking wine, refined salt 1.5g, sugar 100g, vinegar 70g, tomato sauce 10g, onion Jiang Mo wet corn flour 10g, 2 egg whites, peanut oil 1kg (about 50kg).

Exercise:

1. Scrape the scales of Siniperca chuatsi, cut open the intestines and gills, wash it with clear water, chop off the head and tail, remove the bone spurs and peel it, use a blade to make rectangular pieces with a length of 1 inch, a width of 1 inch and a thickness of 1 minute, and put them in a bowl.

2. Wash the cucumber with water and cut it into 5-minute 1 inch sections. Then peel the cucumber slices and cut them into strips with a diameter of 2 minutes. * * * Cut 20 slices, put them in a bowl and marinate them with a little salt for 5 minutes.

3. Put the marinated fish fillets flat on the dock. Put a cucumber strip in the middle of each fish fillet, and then roll up the royal slice to make 20 slices. Put the egg white into a bowl, add 90g of wet corn flour and mix well to form an egg white paste.

4. Sit in a wok and inject peanut oil. When it is 70% hot, put the fish rolls, fish heads and fish tails wrapped in egg paste into the oil pan, fry them and take them out. When the oil is heated to 80%, put in fish rolls, fish heads and fish tails, fry until golden, take them out, control the oil, code the fish heads and fish tails on both sides of the fish plate respectively, and code the fish rolls in the middle to form the whole fish shape.

5. Leave a little base oil in the wok, add minced onion and ginger, stir-fry for a while, then pour in clear soup, add cooking wine, refined salt, white sugar, tomato sauce and vinegar, boil with strong fire, dilute corn flour with clear water, pour into the wok, thicken, and pour hot peanut oil on the fish body, head and tail, and serve.

Man-Han Banquet-Sunflower and Hemp Fish in the Third Course Menu

Main ingredients:

200g pure grass carp. Ingredients: 50 grams of sesame.

Seasoning:

Cooking wine 10g, refined salt 0.5g, egg white 3, dried corn flour 15g, onion ginger 25g, peanut oil 500g (about 20g).

Exercise:

1. Cut the grass carp slices into 2-inch wide and 2-minute thick slices with a 2-inch 5-minute knife, put them in a bowl, add onion ginger, cooking wine and refined salt, marinate for 10 minute, take out the purified water and dip a layer of corn flour on both sides.

2. Pour the egg white into the dish and use chopsticks to make foam. Wrap the fish fillet with egg white, and then dip one side of the fish fillet with sesame seeds.

3. Put in a wok, inject peanut oil, heat it to 50%, put it in sesame fish, fry it in warm oil (don't color it), take it out, wash the oil, let it cool, and then change the knife to cut into pieces with a length of 1 inch and a width of 5 minutes, and code them into sunflower shapes.