[lu Cuisine]-whole Fish for Two

Name: [lu Cuisine]-whole Fish for Two
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Fresh fish; 1 small piece Pig fat; 10 shrimp; Some Diced carrot; Some Haricot vert; 1/2 a small bowl Green onion ginger water; 1 tablespoon Chopped green onion and ginger; 1/2 a small bowl Dry starch; 2 teaspoons salt; 2 tablespoons Shao wine; Some Egg white; 1 tablespoon Sugar; 1 tablespoon ketchup; 1 tablespoon Vinegar; Some Broth; Some sesame oil; 2 pcs Red cherry; Some Vegetable oil; Some Coriander

by Espresso light mood

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

[Whole fish for two meals] is a super classic Shandong dish, one dish with two colors and two flavors, half steamed and salty, light, half deep-fried, sweet and sour, crispy, delicious and nutritious, and suitable for all ages, beautiful in appearance, absolutely waiting Guest extra points! "

[lu Cuisine]-whole Fish for Two

1. Clean up the fish and cut off the head and tail.

2. Split the fish head in the middle.

3. Remove two more pieces of fish and remove the thorns from the belly of the fish.

4. Take a piece of fish skin and place it on the chopping board. Starting from the front of the fish, use an oblique knife to open the fish. The skins are connected to each other.

5. Rotate the fish and cut the fish into a squirrel knife.

6. The cut squirrel flower knife.

7. Put half of the fish head into a container, add green onion ginger water, salt, and Shao wine to marinate.

8. The other piece of fish is cut into large pieces with the skin connected by an oblique knife.

9. Shrimp and pork fat are chopped into puree.

10. Add salt, spring onion and ginger water, egg white, chicken essence, and sesame oil, mix into filling.

11. Spread them on the fish fillets in Practice 3.

12. Add the green onion and ginger together with the other half of the fish head into the steamer, steam for 7 minutes until cooked, remove the green onion and ginger, and put on the side of the fish plate.

13. Pour oil in a pot and heat it over medium heat to 80% heat. Pat the squirrel fish together with the other half of the fish head and tail on dry starch, fry them into golden brown and remove them. Place them on the other side of the fish plate and arrange the head and tail.

14. Placing is complete.

15. Leave the oil in the wok, add the chopped green onion, ginger, diced carrot, tomato sauce, and sugar and stir fry.

16. Then add clear soup, vinegar, salt, and green beans to a boil, thicken the gorgon with starch with water, add a small amount of hot oil and mix thoroughly.

17. Pour it on the fried squirrel fish.

18. In a separate wok, pour the clear broth, add salt, Shao wine, and chicken essence to a boil, add sesame oil and coriander, and finally thicken the gorgon with water starch.