Ingredients:
700 g of live cinnamon or yellow croaker.
Accessories:
20 grams of onions, 20 grams of shiitake mushrooms, 20 grams of cooked bamboo shoot slices, 15 grams of shrimp, 15 green peas
Marinated fish ingredients:
Cooking wine 10 g Salt 2 g
Stir-fry:
5 grams of chopped green onion, 5 grams of minced ginger, 2 grams of minced garlic, 9 grams of sesame oil, 35 grams of starch, 1 egg, 1000 grams of cooked lard
Sauce: 80 grams of tomato paste, 60 grams of clear soup, 30 grams of sugar, 20 grams of vinegar, 15 grams of cooking wine, 5 grams of salt, 10 grams of starch
Production steps
1. After slaughtering the yellow fish, remove the scales, gills and internal organs, wash it, drain the water, use a knife to cut off the large wings of the back of the ridge first, and then cut off the head of the fish with the pectoral fin oblique knife, cut it at the chin of the fish head, and gently pat it with the knife to form a slightly flat shape.
2. Then use a knife to flat batch from beginning to tail along the sides of the ridge of the fish body (the tail cannot be opened and cut off), and the two large pieces of fish meat are removed, and the fish tail is connected.
3, the fish skin of the fish down the fish face up on the board, slice to remove the chest thorn, and then at the top of the fish to start the ramp knife every 0.8 cm into a knife (depth of two-thirds of the fish meat), and then use the straight knife cross cross knife, so that the fish meat is diamond-shaped small flower knife, the fish meat is scratched and then used to marinate the fish stock on the fish leaves and fish head for ten minutes to use.
2. During the period, put the tomato sauce, clear soup, sugar, vinegar, cooking wine, salt and water starch into a bowl, mix into juice and set aside; onions, shiitake mushrooms, cooked bamboo shoots, shrimp are cut into cubes, and the accessories are put into boiling water.
3: Put the egg into the bowl, add a little water and stir into the egg liquid, dip the fish head and fish meat into the starch, and then dip the egg liquid.
4, put the lard into the pot, when it is 80% hot, first put in the fish head, and then put the fish meat in, the left hand fish tail, the right hand with chopsticks to clamp the fish leaves rolled outwards, slowly put into the oil pot, and constantly use a spoon to scoop hot oil to the fish tail, so that the fish leaves are evenly heated, depending on the frying to light yellow when fished out, and then the oil temperature is boiled to 80% heat, the fish and fish head are fried to golden brown, and then the fish leaves and the fish head are put together, so that it is formed, and then plated;
5, leave the bottom oil in the pot, sauté the onion and ginger over medium heat, then add minced garlic, onion, cooked bamboo shoots, shiitake mushrooms, peas and stir-fry, cook the sauce, boil and hook into a stream, then add 45 grams of cooked lard, sesame oil, shrimp and turn well out of the pot, pour on the fish.