Pouring juice fish practice is as follows:

1 first of all, prepare the materials: live chub fish 1 (500 grams), 25 grams of peas, 25 grams of tomatoes, 29 grams of coriander, 25 grams of green peppers, 20 grams of lotus root, 75 grams of fat and lean pork, 50 grams of peanut oil, 2 grams of salt, 15 grams of cooking wine, 10 grams of sugar, 2 grams of monosodium glutamate (MSG), 3 grams of onion, 3 grams of ginger, 20 grams of water starch. 3 grams of ginger, 10 grams of sesame oil, 20 grams of water starch.

2, the scallop is cleaned, cut into 6 cm long section, in the body of the two sides of the rice word cut flower knife.

3, the scallops in a container, respectively, into the salt, pepper, cooking wine, green onions, ginger marinade 30 minutes.

4, make the secret sauce: in a bowl, put 3 parts of tomato sauce; 1 part oyster sauce; 1 part of soy sauce; 5 parts of water, mix well into the sauce and set aside. Note, do not put salt, to be later in the pot seasoning salt.

5, pan in a wide range of oil, 5 into the heat, medium heat fried marinated scallops. Scallops should be dried with kitchen paper to avoid splashing oil. The scallops are deep-fried directly without any flour coating. Make sure you don't fry the scallops over high heat, to cook the inside, usually in 2-3 minutes.

6, the fried generation of fish first control the oil, and then in the plate yard good shape.

7, the pot of oil, 4 into the heat of the incense ginger, garlic, and then pour into the mix of the secret sauce, boiled, seasoned salt, water starch thickening, turn off the heat, put the monosodium glutamate, poured on the plate code good scallops.

Pouring juice fish dish characteristics

1, the soup should be more in order to be able to wrap the scallop. When mixing, you can put more water, rather more than less, the juice should not be too thick.

2, to put salt in the pot, you can taste and put, not too salty.

3, to be in the soup boiled, and then dripping starch, you can repeatedly dripping water starch, high success rate.

4, this dish can be eaten hot or cold, refreshing and not greasy, suitable for summer.