Three fresh bony fish
Main ingredients: a live carp (weighing about 750 grams) excipients: 75 grams of pig sandwich meat, 25 grams of shrimp, 30 grams of chicken chicken, 25 grams of winter bamboo shoots, 15 grams of watery mushrooms, 20 grams of Shao wine, 2 grams of salt.
Production process:
1. Put the carp flat on the chopping block, cut a knife across the anus and break the spine. Use a long, thin sharp knife to reach in from the two cuts, gently cut off the bones and flesh along the spine, remove the spine and viscera from the Gill, wash and drain.
2. Chopped pork into minced meat, add Shao wine, salt, spring onion and ginger juice, monosodium glutamate and mix well, then add diced mushrooms, diced bamboo shoots, diced chicken and shrimps. Mix and fill the fish belly from the knife edge under the Gill cover. Then spread the fish all over with soy sauce.
3. Heat the pot over high heat, scoop in the cooked lard, cook until 70% hot, fry the fish until golden brown on both sides, add Shao wine, soy sauce, salt, spring onion, ginger, sugar and proper amount of water, cover and bring to a boil, remove the heat to simmer for 20 minutes, pour in the cooked lard, move to Wanghuo to thicken the soup, bring to a pan and serve.
Features: complete fish shape, fresh and tender fish, three fresh belly, unique style.
The key to this dish is not to break the belly of sliced fish and not to put too much stuffing in it, otherwise the stuffing is easy to spill when frying fish.
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