The method of chrysanthemum rich fish introduces the cuisine and its function in detail: hubei cuisine features: the finished dishes are bright red in color, crisp outside and tender inside, sweet and sour. Ingredients: 600g snakehead and 80g starch (broad bean). 2. Marinate the fish with yellow wine, refined salt and pepper, and then shake with starch; 3. Boil peanut oil to 60% heat, put the floured fish segments into a colander, fry them in oil until they are golden yellow and chrysanthemum-shaped, drain the oil and put them in a plate; 4. Leave the oil in the pot and put it on the fire. Add onion, ginger, yellow wine, sparerib soup, salt, sugar, vinegar, tomato sauce 200 ml to boil, thicken with starch, pour in cooked lard, and pour it on the chrysanthemum fish. ? 0? 2. The key to the production of chrysanthemum fish: 1. The cross pattern is cut to a depth of 4/5 with a straight knife, and then cut to a depth of 4/5 with a horizontal knife to form a cross shape, which will take on a chrysanthemum shape after heating. After pickling, when used for stirring and shaking starch, the knife should be light and stable to avoid broken lines; 2. When frying in the pot, the prepared chrysanthemum fish should be shaped in the spoon first; 3. Because of the frying process, it is necessary to prepare1000g peanut oil; 4. Because of the process of shaking fish starch, 500 grams of starch should be prepared. Petty pie-eating grams: starch (broad beans): broad beans should not be eaten with snails. Previous menu: lobster sauce fish pot Next menu: bean curd skin.