Ingredients: 1 live mandarin fish (weighs about 1000 grams), 1 egg, 150 grams of coriander, 25 grams of green onion, ginger and garlic, 50 grams of flour
Seasoning: 5 grams of salt, 10 grams of soy sauce, 50 grams of cooking wine, vinegar and water starch, 75 grams of sugar, 15 grams of sesame oil, 1000 grams of oil (150 grams of actual consumption), 150 grams of soup
Method: 1. Live mandarin fish slaughtered to remove scales, gills, fins, open the chamber to remove the internal organs and wash, use a knife to remove the head and tail, remove the backbone of the fish's back, slice into 1 cm thick tile-shaped pieces, marinate with cooking wine and salt for about 10 minutes.
2. Mix the eggs, water starch, flour and the right amount of water to make a paste; wash the coriander, chop the green onion, ginger and garlic into small pieces; and combine the sugar, vinegar, soy sauce, water starch, sesame oil, green onion and soup into a sweet and sour sauce.
3. Wash the marinated fish pieces, drain and wrap them in egg paste.
4. Bring the oil to a boil, put the paste-on fish pieces and the head and tail of the fish into the oil pan one by one, fry until the crisp is crispy and fished out, put into a long fish dish, and arrange it into the shape of a fish.
5. Leave 50 grams of oil in the pot, add ginger and garlic and stir-fry, then pour the sweet and sour sauce into the pot, when it is opened, add a little hot oil, so that when the juice is cooked, pour on the fish, and the coriander on both sides is ready.
Ancient people cloud, "peach blossom flowing water mandarin fish fat", spring is the most fertile season for mandarin fish, can be eaten appropriately.
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