Bonsai Osmanthus Fish
1.
Prepare the materials. In addition to the main ingredients, the utensils used to serve the dishes should also be explained. Since it is a bonsai osmanthus fish, try to choose a bowl that resembles a flower pot made of blue and white porcelain as the container.
2.
Slice the fish on both sides of the mandarin fish into thin slices, add ginger onion juice, cooking wine, pepper, and salt, mix well with the egg mixture, marinate for 15 minutes and set aside. Potatoes and bacon make the familiar organ potatoes, so I won’t go into details here.
3.
Shred the lettuce and put a portion in a bowl. The grilled organ potato pad is used as the base for the bamboo skewers in the middle. In this way, this is not only a highly ornamental dish, but also has a very rich connotation.
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. (There is very little oil in the picture, and this method of frying is more fuel-efficient)
6.
After washing the green garlic sprouts, trim them into sharp leaf shapes for later use. Cut the red pepper into thin strips, and cut the cucumber into a base shape and set aside. Put garlic sprouts and fish meat bamboo skewers on the cucumber base and insert them into the flowerpot, and decorate with red pepper shreds. It's best to adjust some sauce, and it will be more delicious when dipped in it.
Tips:
1. The fish fillets should not be too thick or too large in shape.
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.
