Methods:
1? Fine salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then into the cage with a high fire steamed and kept warm for use.
2.fish body net bone spurs, fish meat into a large piece, with fine salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then add dry cornstarch evenly battered; stinky tofu cut into a word strip; wild peppercorns to the tip of the chopped fine.
3. frying pan on the fire, put salad oil to two or three hot, take a good slurry of fish slices, wrapped into a stinky tofu strips, that is, the stink of cinnamon fish roll billet, into the pan deep-fried until the color is golden and cooked, fish out of the oil.
4. pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, wild peppers and chili sauce sautéed excellent, mixed with fresh broth, to be burned to taste after the slag without, into the deep-fried stinky cinnamon fish rolls, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet cornstarch thickening, dripping into the red oil, from the pot to the middle of the plate neatly, and then put the steamed fish head, fish tails placed in the fish at the ends of the rolls, and finally with cilantro Finally, use the parsley to garnish it.
Characteristics: bright red color, crispy outside and tender inside, unique flavor.
Note:
1? When making stinky cinnamon fish rolls, the fish skin should be facing inward.
2?Dip frying stinky cinnamon fish rolls, it is best to first sizzle the pot before dip frying, this is to prevent sticking to the pot.
3?The temperature of the oil for deep-frying the fish rolls should not be too high, in order to prevent the outer skin of the fish rolls from crusting and the meat from getting old.