Korean pine mandarin fish
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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