Diced coral fish [Zhejiang]

【Dish name】 Diced coral fish

【Cuisine】 Zhejiang cuisine

【Features】 The sting is crisp and the fish is tender.

【Raw Materials】

Net meat 150 g, head 250 g. 5 grams of refined salt, 2 grams of monosodium glutamate, 13 grams of rice wine, 3 grams, 20 grams of green onion, 1 clear, 25 grams of wet starch, 500 grams of cooked lard.

【Production process】

1, the head to remove the impurities, repeated rinse after cutting into 4 cm square pieces, meat cut into 1.5 cm square dice, with shao wine, fine salt and clear stir, and then add wet starch to stir well.

2: Then use rice wine, salt, monosodium glutamate, clear soup and wet starch to make a sauce for later.

3: Put the wok on high heat, add water to a boil, put in the head and drain the water.

4, then put the pot with oil, scratch out the diced fish, when it is white, fish out the drainage oil, leave the bottom oil in the frying pan, put it back on the fire, put in the green onion to simmer the aroma, cook the prepared mustard juice, quickly pour in the first piece, the diced fish and fry, and finally pour the oil. Welcome to upload your recipe compositions