Fujian cuisine --Chinese unicorn's mandarin fish

Fujian cuisine --Chinese unicorn's mandarin fish
Summary:10 grams of refined salt, 4 grams of gourmet powder, continue 50 grams of wine, 25 grams of sesame oil, 25 grams of soy sauce, 25 grams of white sugar, 25 grams of ginger chip, 1000 grams of well done vegetable oil, 15 grams of spring onions segment, 10 grams of dried orange peels, eight mao for 10 grams, 2000 grams of well done lard, Then put the head, vertebra the tail to put into the product pan and add dried orange peel, be octagonal, continue wine, white sugar, soy sauce, ginger stretch, spring onions section, gourmet powder to pickle for 15 to 20 minutes, for use.
Raw materials:
Mandarin fish piece ( Weigh about 1250 grams) . Egg clear 3, 100 grams of tomato ketchup, pot 1 cherry, 25 grams of carrot, green 25 grams of vegetables. 10 grams of refined salt, 4 grams of gourmet powder, continue 50 grams of wine, 25 grams of sesame oil, 25 grams of soy sauce, 25 grams of white sugar, 25 grams of ginger chip, 1000 grams of well done vegetable oil, 15 grams of spring onions segment, 10 grams of dried orange peels, eight mao for 10 grams, 2000 grams of well done lard,
Method:
Cut open and clean the mandarin fish, takes down fish's head along the jaw portion, split and open, don't split and break, the tail makes arm fin as the boundry the oblique knife is cut, spent the knife in Ji's cross, slice opened 3 centimetres inside the vertebra. The fish have right to cut body open, take down the vertebra. Then put tail put the intersection of product and pan head, vertebra, add dried orange peel, be octagonal, continue wine, white sugar, soy sauce, the intersection of ginger and stretch, the intersection of spring onions and section, gourmet powder, pickle 15 to 20 minutes, for use. Two midsection of fish, go the intersection of belly and crotch, the intersection of fish and skin and sting, slice become 0.3 centimetre thick block, then cut filaments and use refined salt, egg clear gourmet powder, wet starch, mix it thoroughly and pinch for use energetically. Green vegetables, it is clear that carrot, ginger stretch, spring onions section cut the filament, egg (one) Harvest into egg bubbles and paste, steam it for use. Put the frying pan on the very hot oven, add the well done vegetable oil, it is hot to cook to 80% (about 200 ) . Fish that armpit steep end to end, vertebra fall pan fry to being familiar and fragile, pull out and drain the oil, spread sesame oil, put both ends in plate respectively end to end, in the middle of vertebra put. Put the frying pan on the middle fire, add into well done lard, it is hot to cook to 50% (about 1l0 ) When, put into the fish silk, after it is scattered to row with the chopsticks, quench into the strainer drip the oil. Keep on file oil in the original frying pan, go back, put at the fire, put, continue 15 of wine, 2.5 of refined salt, 10 of white sugar, 100 of tomato ketchup, 0.5 grams of gourmet powder are put into half fish silk, thicken soup by 10 grams of wet starch, hold the side of the vertebra in the plate, frying pan clean put at the fire, put into getting green the intersection of vegetables and silk stir-fry before stewing slightly, add, continue 10 of wine, 2.5 of refined salt, 1.5 grams of gourmet powder, 30 grams of clear soup. Wet the intersection of starch and 10, quench another half the intersection of fish and silk into Sew it with carrot silk and spring onions silk separately on both sides of one. Fish holes of position glue, put the intersection of diameter and 2 centimetre about round the intersection of egg and bubble, paste, put half above cherry, the intersection of ginger and silk enclose, put below head.
Characteristic
The image is lifelike, tender and smooth, the acid is sweet and agreeable to the taste
It is a kind of fun to cook, it is a kind of enjoyment to have a meal, want to make the delicious meal, how long it is not difficult, so long as is taking learning to do once diligently of menu, can't use, you will become a gourmet!More homely menus please enter:Menu complete works
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