Bonsai Osmanthus Fish
1.
The ingredients are ready, and the eggs are beaten with egg liquid. Clean the mandarin fish, slice the fish on both sides into thin slices, add ginger onion juice, cooking wine, pepper, and salt, mix well with egg mixture, and marinate for 15 minutes.
2.
Wash the potatoes and cut them into 0.5cm slices. Do not cut the bottom into sections. Wrap it in tin foil, put it in the oven, and bake the middle layer at 220 degrees for 25 minutes.
3.
After baking, peel off the tin foil, sandwich the bacon slices, sprinkle with salt and cumin powder, brush with a layer of olive oil and bake at 200 degrees in the middle of the oven for about 15 minutes. Place the roasted organ potatoes in a blue and white bowl.
4.
Wrap the fish fillets on the bamboo skewers, wrap them in fried flour and breadcrumbs and set aside.
5.
Pour the salad oil into the pot, turn the heat to 40% heat, then turn to medium heat, deep-fry the fish to golden brown and then drain the oil.
6.
After washing the green garlic seedlings, trim them into sharp leaf shapes and set aside. Cut the red pepper into thin strips and cut the cucumber into a base shape for use. Put the garlic seedlings and fish meat bamboo skewers on the cucumber base and insert them into the flower pot, decorate with red pepper silk That's it.
Tips:
1. The fish fillets should not be too thick or too big in shape to show a sense of refinement.
2. When the fish fillet is wrapped, rotate and pinch it tightly with your hands so that it will not loosen when fried.
3. When frying, the oil temperature should not be too high to prevent the skin and bread crumbs from being burnt.
