East China Sea
Brought a lot of ingredients to the people of Ningbo.
A major feature of Ningbo cuisine
It is to reflect the original taste of seafood ingredients.
At the hotel,
The yellow croaker has a century-old history
"Old bottom" Ningbo cuisine,
The "click-through rate" is very high.
Fresh yellow fish fillets into a thickness of 0.3 cm,
Yellow croakers of 5 to 6 cm in length,
Sprinkle with spices,
Perform the first round of simple pickling and stirring.
After a second round of deep salting in the refrigerator,
Yellow fish fillets with egg whites,
With a richer taste.
Rotten skin to choose
A slightly thick traditional tofu skin.
Dipped in egg mixture,
Gently wrap the yellow croaker meat in it.
Wrapped rotten skin
Cut into pieces of diamonds about 3.5 cm long.
Raise the oil temperature to 150 degrees and fry in the pan.
The oil flowers burst out and the fish aroma overflowed
Fry until crispy on the outside and tender on the inside, ready to pan.
The skin is crisp and the fish is tender,
Dipped in vinegar when eaten, it is evocative.
This "rotten skin wrapped yellow fish",
It is unique to the freshness and fragrance of Ningbo people.
Source: Ningbo Evening News
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