Pine Nut Fish
1.
Remove the scales and gills of the fish, shave the abdomen, remove the viscera, and wash away
2.
Remove the head of the fish from the gills, leave it as a pine nut head shape, and then chop the fish bones along the fish meat for later use, remove the meat, and save the tail.
3.
Cut the net fish flesh and fish skin down to make it into a diamond-shaped knife section, marinate with salt and cooking wine for 10-15 minutes, then drain and set aside for later use.
4.
Take the egg and leave the egg white on the fish, pat dry the gorgon powder, so that the fish body is evenly covered with the gorgon powder, set aside
5.
Heat the wok and heat the oil. When the oil temperature is 5--6, hold the tail of the fish with your hands, shake off the excess glutinous rice flour, put the fish in the pan, pour the oil from top to bottom, set the shape, and then turn the tail of the fish toward Fry the oil noodles in the pan and fry until the shape is set, and fry until golden brown. When the outside is crispy and the inside is tender, remove the oil and put it on a plate for later use. Pat the fish head dry and fry the gorgon powder until it is put on the plate for use
6.
Keep the bottom oil on the wok, pour the tomato sauce and stir fry to make big bubbles, add sugar, a little salt, big Jiangsu vinegar, a little salt, add a little scallion powder, bright oil, and pour it on the fish.
Tips:
The process diagram is not taken, and the steps are detailed. The knifeman has higher requirements.
