More Than One Year After Year-"thousands of Old Men Banquet and Offer Fish at The Palace Gate"
1.
A mandarin fish, soup, chicken powder, salt, rice wine, white pepper, Zhenjiang vinegar, soy sauce, white sugar.
2.
Cut off the head of the mandarin fish first, and use a knife to chop the middle seam of the head to make it easier to level the fish head.
3.
Chop off the tail at one-third of the fish body, and take out the middle bone of the tail for use.
4.
Break the middle section of the fish in half and remove the middle bone.
5.
Slice the middle section of the fish into six pieces.
6.
Marinate the fish fillets with rice wine, salt, pepper, chicken powder, green onion and ginger for 15-20 minutes.
7.
Scrape the fish bones with a steel spoon to make fish paste.
8.
First chop the scraped fish steak with a knife, then use the back of the knife to smash the fish into a puree.
9.
After the mashed fish is chopped, put it in, mix well with rice wine, salt, pepper, chicken powder, scallion and ginger, and then add an appropriate amount of chicken broth to beat.
10.
The fish head and fish tail are marinated with rice wine, salt, pepper and green onion ginger.
11.
Pat the marinated fish fillets with a little dry starch, then squeeze the fish paste, and use your fingers to dip the egg liquid to smooth the fish paste.
12.
Garnish with wolfberry and coriander leaves.
13.
Dip dry starch on the marinated fish head and tail, and then coat with starch paste.
14.
Fry the fish head and fish tail at 60% of the oil temperature, then increase the oil temperature and deep-fry again, and put the skin on the plate until the skin is golden brown.
15.
Put the brewed fish on a tray and steam until it is cooked on high heat for six or seven minutes.
16.
Heat up a frying spoon, add a little oil, stir-fried shallots and ginger, and pour it into the soy sauce cooking pot.
17.
Bring an appropriate amount of water to a boil, pour a little rice wine, salt, and then pour in Zhenjiang vinegar.
18.
After the soup is boiled again, add white sugar, then use water starch to thicken the soup, and pour in the minced garlic after the juice is gelatinized.
19.
Just pour the juice on the head and tail of the fish.
20.
In another pot, pour the broth to a boil, season with salt and pepper
21.
Use appropriate amount of water to thicken the starch, and add appropriate amount of scallion oil after the juice is gelatinized.
22.
Pour the gorgon juice on the stuffed fish, and the dish is finished.
23.
Pour the gorgon juice, and the dish is finished.
24.
Finished picture display.
Tips:
The characteristics of this dish: the appearance is gorgeous, the color is red and white, the head and tail are burnt, sweet and sour and slightly salty, and the middle belly is light and salty. This dish is most suitable for the elderly and young children.
Tips;
1. Fish must be made from live fish or fresh fish, otherwise it will have a certain fishy smell, loose meat and taste slightly inferior.
2. When making this dish, the time must be mastered. It is recommended to use two fires to operate at the same time, one is quick, and the other is to ensure the quality and taste. This dish mainly takes a little longer to prepare, and it is very quick to operate, only 10 minutes.
3. It is recommended to make the juice of fish head and fish tail in the traditional way. It tastes better. It is best not to put tomato sauce. The sweet and sour sauce made with good soy sauce and Zhenjiang vinegar has the best taste. Pure and authentic, this is also called the making of ancient sweet and sour sauce, which is similar to the taste of Xihucuyu, except that the sweet and salty taste is slightly heavier, and it tastes wonderful!
The fourth dish of the big stir-fry spoon, "More than Every Year", has been completed. Please experts and friends for your valuable opinions!
