Kirin perch is a famous traditional Han cuisine in Guangdong Province, which belongs to the Cantonese cuisine family. This dish is named for its resemblance to the skin armor of a unicorn, like a unicorn covered in scales, which is pleasing to the eye.
To be honest, this dish is the one that I have copied so far that I think is the most like the original picture, and the taste is also excellent, and the appearance is also quite good haha.
When I went to the restaurant today to work part-time, I showed it to the friends who passed the dishes together, and at first they didn't see it, and asked me which restaurant I ate at, which was very good. Then I told them that I had made it myself, on my balcony, and didn't see it?
Haha, it seems that I still have a talent for cooking, heck, the tail is cocked, hurry up.
Main ingredients: 1 sea bass, 3 shiitake mushrooms, 50 grams of Jinhua ham, 4 vegetable hearts
Seasoning: rice wine to taste, steamed fish soy sauce to taste
1: Soak the mushrooms in warm water four hours in advance. (The ten fattest slices in the middle are used, and then the other dishes are prepared to use shiitake mushrooms, so two more are brewed, and three are enough.) ）
2: A fresh California sea bass.
3. Remove the scaled gills and clean them.
4. Chop off the head of the fish, and the body slices of the fish are three pieces.
5: Cut the fish into 12 slices at an 80-degree angle with the knife and the board.
6. Plate the fish belly inward.
7. Jinhua ham. (Jinhua ham is so expensive to say, just a little bit, 72 grams is more than ten pieces, my fish is only 11 pieces.) ）
8: Blanch the ham for 2 minutes to remove the fishy smell.
9: Slice the shiitake mushrooms, take the ham of a moderate size, press a slice of shiitake mushrooms and a slice of ham, and fill in at each junction.
10: Blanch the hearts of the vegetables in oil and brine.
11: Pour the fish body with rice wine juice and steamed fish soy sauce, boil the water and steam on high heat for 8 minutes. Alternatively, prepare two peas to steam with the fish or blanch them with the previous hearts.
12, steamed fish out, carefully out of the soup boiled, this can taste the taste, as appropriate to add salt, and then add a little water starch to thin the mustard, evenly poured on the fish.
13. Insert cooked peas into the eye socket of the fish instead of the fish eye, and then put the dish heart.
14. Finished product figure 1
15. Finished product Figure 2
16. Finished product figure 3
17. Comparison Figure 1
18. Compare Figure 2