Rich Chrysanthemum Fish
1.
One grass carp, wash and set aside
2.
Remove the head and tail, leaving only the middle part
3.
Remove the big bones and thorns of the fish
4.
Use a 45-degree diagonal knife, cut to the skin where it can’t be cut, cut with the fifth knife
5.
Cut in order
6.
After cutting the oblique knife and change it to the horizontal knife, fish grains appear
7.
Rinse the fish pieces with water, remove and drain the water
8.
Beat an egg and marinate the fish
9.
Put the oil in the pot to coat the fish with starch
10.
Wrap in order and reserve
11.
Be sure to shake off the excess starch before putting it in the pot
12.
Don’t turn it over to make sure that the fish pieces are in a chrysanthemum shape.
13.
Stir-fry tomato juice with oil in the bottom of the pan
14.
Add tomato sauce, sweet-scented osmanthus sauce, water starch to thicken the tomato juice, make it thinner and not thick, as shown in the picture.
15.
After the juice is collected, pour it on the chrysanthemum fish cubes
16.
The gorgeous chrysanthemum fish is out!
17.
Taste sweet and sour and delicious, taste poetic and artistic!
Tips:
Moderately sweet and sour, no need to add sugar! Osmanthus sauce is added for personal taste and can replace sugar for a longer taste!
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