MySheen

Korean pine mandarin fish

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Cooking category: fried cuisine: Huizhou food category: fish flavor: sauce flavor suitable season: irrelevant color flavor: fish color white and salty fresh, pork final color red pine, one dish with two flavors. Ingredients: fresh mandarin fish, leg meat 50, egg white, coriander leaf excipients: Shao wine, refined salt, monosodium glutamate, sugar 1, chicken soup, ketchup, dry starch, water starch, peanut oil production: 1) mandarin fish clean, cut off the fish head, then use a knife along both sides of the spine to the fish tail, cut off the spine, remove chest thorns

Cooking category: fried cuisine: Huizhou cuisine

Food category: fish flavor: sauce flavor

Suitable season: irrelevant

Color, smell: fish is white and salty, pork is red pine, one dish has two flavors.

Ingredients: one live mandarin fish, 50 leg meat, egg white, coriander leaves

Excipients: Shao wine, refined salt, monosodium glutamate, sugar 1, chicken soup, ketchup, dry starch, water starch, peanut oil

Production:

1) clean the mandarin fish, cut off the head of the fish, then use a knife along both sides of the spine to cut off the tail, cut off the spine, remove the thorns, and then put the egg white in a bowl, add Shao wine, salt, monosodium glutamate and dry starch, and mix it into egg paste.

2) chop the pork leg into minced meat the size of rice. When the wok is heated and the oil is 50% hot (about 125 ℃), help the fish with egg white paste, roll the fish skin inward, put it into the oil pan in the leaking well, remove the fish until the fish is uncooked, and place flat on a plate.

3) put the pot on the fire, scoop in the chicken soup, boil the Jiashao wine, salt and monosodium glutamate, thicken with water and starch, sprinkle with oil and cook on the fish. Heat the pot over medium heat, put oil, stir-fry the minced meat, stir-fry the Jiashao wine and ketchup, add chicken soup, salt and sugar, thicken, put around the fish, and garnish with coriander leaves.

 
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