Hometown Stuffed Dace
1.
Peel the horseshoes and soak in water to prevent oxidation (I used the photo taken before because I didn’t have the same, so I can use 4-5 capsules here)
2.
Soak the tangerine peel with a knife to remove the white stuff on the bottom, which is the dirt produced when it is dried.
3.
Dice the dried tangerine peel, horseshoe, and winter mushrooms.
4.
After the mud carp is slaughtered, clean it, especially the blood and black film in the belly of the fish, which is the most fishy place.
5.
Cut a small cut between the fish tail skin and the meat (do not cut the skin), and then slowly push up along the fish meat with your thumb to lift the fish skin. Because the abdomen is biting, so you have to cut another knife on the abdomen. The other side is treated in the same way, as long as it is fresh fish, it can push up the fish skin in this way.
6.
Push the skin on both sides of the fish to the tail and use a knife to cut the fleshy edges of the tail, so that the skin on the tail will rise.
7.
The back stab of the fish should be lightly cut with a knife to pick up the back bone, so that the fish skin is not afraid of tearing, and the fish skin can be torn apart.
8.
When the fish skin is pushed to the fish neck (the bone under the fish head), use a knife to cut the fish meat and bone together, so that the fish skin can come out. Use a clean, dry cloth to dry the fish skin, and then add a teaspoon of cornstarch to smooth the inside of the fish skin so that it can stick to the skin when it is stuffed with the fish.
9.
Cut the meat from the cut fish bones, then chop them into fish paste, add the previously cut horseshoes, mushrooms, and dried tangerine peels, then add 2 teaspoons of salt and keep beating the fish until the fish is glued (it feels sticky) ).
10.
Stuff the beaten fish into the skin, so that the skin is covered with the fish.
11.
Heat the pan first, pour in a little oil and heat it up, fry the fish part first, and then fry the fish skin on both sides (I didn’t dry the fish skin before, causing the fish skin at the back to stick to the pan, and the finished product looks very good. Difference T_T)
12.
Fry on both sides and add water (or you can boil the remaining fish bones into a soup and pour it in), add oyster sauce, salt, and sugar to cook until the fish is cooked, pick up and cut into chunks, and then add the remaining soup Beat a cornstarch with the juice and pour it on top of the fish cubes. (Because the fish skin has not been wiped dry, so it will not be seen at all when it is made later, so you must wipe the fish skin dry, otherwise the fish skin will break when it sticks)
Tips:
1. Be sure to use fresh fish so that the skin can be easily pushed away with your thumb.
2. After the fish skin is finished, be sure to wipe off the water, otherwise, just like my finished product, the appearance is too ugly, haha.
