It is a well-known fact that there are many herring bones. Eating herring is afraid that the fishbone will get stuck in the throat, which is a concern of many people. In view of everyone's troubles, as an out-and-out Cantonese, the author is also a foodie who likes to eat fish. Next, I'll tell you how to cook shad, so that everyone will be less troubled by fishbone.
Cantonese people are very particular about eating and like to pursue authentic food. In order to eat, they tried various cooking methods, and frying is one of them. Stuffed shad just solved the problem that shad has many bone spurs and is inconvenient to eat.
Ingredients: shad, pork, oil, salt, sugar, dried tangerine peel, soy sauce and pepper.
Production process:
1. Wash the fish, cut it from the abdomen, and clean the internal organs.
2. separate the fish from the bones and take them out. This step is also called peeling. Pay attention to keep the head and tail intact and the skin intact.
3. Add a little salt and dried tangerine peel. Remove the mud fish and pork, make it into fish jelly and put it in the fish belly. Mushrooms, dried shrimps, peanuts, etc. It can be mixed with fish and pork, chopped and stirred into glue, which can increase the taste and make the taste better.
4. Apply oil and a little pepper, salt and other ingredients to the surface of the soaked shad clockwise.
5. Heat the oil pan, add ginger and garlic, choke the pan, then add the soaked shad with good ingredients, and fry it in the oil pan until it is 70% mature.
6. Slice the fried shad, arrange it, and steam it in the pot for about 5 minutes.
7. Pour the sauce made of soy sauce and sugar into the steamed shad and sprinkle with chopped green onion.