Steamed fish in oil

Method of net oil fish bag:

The raw materials for making the net oil fish bag are as follows:

5 kg of mandarin fish, 500 g of net oil, 250 g of winter bamboo shoots, 25 g of mushrooms, 50 g of leeks, 150 g of pig fat meat, 2 eggs, an appropriate amount of lettuce leaves, 800 g of vegetable oil (about 100 g of actual consumption), 75 g of onion and ginger, 75 g of wet starch, 7 g of salt, 20 g of cooking wine, 5 g of monosodium glutamate, and an appropriate amount of pepper, corn flour, pepper and salt.

The steps of making the net oil fish bag are as follows:

1. Remove the skin, bone and thorn of the fish and cut it into thick silk (5cm long and 2cm wide). Soak the mushrooms thoroughly, remove the legs, wash and shred. Remove the shell and endodermis of winter bamboo shoots, cook and cut into shreds. Cut off the leek. Cut the fat meat into shreds. Wash and disinfect lettuce leaves. Slice green onion and ginger. Wash the net oil and control the water. Wet starch is diluted with egg white.

2. Mix shredded fish, bamboo shoots, mushrooms, fat meat and leeks with cooking wine, scallion, ginger, monosodium glutamate, pepper and salt.

3. Cut the net oil into 8 cm square pieces, spread it flat, spread the egg paste, wrap the mixed shredded fish into a square, and prick the small eyes with the sharp knife. Roll in cornmeal and put it into a boiling oil pan. Deep fry until the skin is yellow and cooked inside. Remove and surround with lettuce leaves.

Characteristics of net oil fish bag:

It's tender inside and scorched outside, crisp and palatable.

Steamed fish in oil

Wangyouyubao is a famous traditional dish in Sichuan Province. This dish is tender inside and scorched outside, crispy and palatable. Cut mandarin fish skin, bone and thorn into thick shreds; wash mushrooms and shred; cook bamboo shoots and shred; wash leeks and leave blank; 5 Slicing fat meat; washing lettuce leaves; washing pig net with oil to control water; mixing starch and egg white into paste; mixing shredded fish, asparagus shoots, mushrooms, fat meat and leek with cooking wine, scallion, ginger, monosodium glutamate, pepper and refined salt to make stuffing; Cut the pork net oil into slices, spread the egg paste evenly, put in the stuffing and wrap it into a square shape; heat up the frying pan with oil, put in the oil roll and deep fry until the skin is yellow and cooked inside; take it out and put it on a plate, then place lettuce leaves around it.

Manufacturing materials

Main materials

Siniperca chuatsi 500g, pig net oil 500g

accessories

Fat meat 150g, eggs 100g, winter bamboo shoots 250g, corn flour 20g, mushroom 50g, lettuce 30g

Seasoning

40g vegetable oil, 15g cooking wine, 5g salt and pepper, 5g starch (corn), 10g monosodium glutamate, 2G pepper, 3G scallion, 5g ginger, appropriate amount for each

Production process

1. Remove the skin, bones and spines of mandarin fish, and cut the meat into thick shreds;

2. Wash and shred the mushrooms;

3. Cook the bamboo shoots and cut them into shreds;

4. Wash the leek and leave the blank part; 5. Cut the fat meat into shreds;

6. Wash lettuce leaves;

7. Pig net oil washing and water control;

8. Mix starch and egg white to make paste;

9. Mix shredded fish, asparagus shoots, mushrooms, fat meat, leek with cooking wine, scallion, ginger, monosodium glutamate, pepper and salt to make stuffing;

10. Cut the pork net oil into slices, spread and spread the egg paste evenly, put in the stuffing and wrap it into a square shape; heat the frying pan with oil, put in the net oil roll and deep fry until the skin is yellow and cooked inside;

11. Take out and put the lettuce leaves on the plate.

nutritive value

Mandarin fish - also known as mandarin fish, perch GUI. It belongs to Perciformes in fish taxonomy. Among them, the growth rate of the plant is the fastest. Sweet scented osmanthus fish is rich and solid in meat, delicious in taste, rich in protein, and has few flesh spines. It can nourish the five zang organs and spleen

characteristic

It's tender inside and scorched outside, crisp and palatable

Suitable for people

It's a recipe for people working in low temperature environment. It has the effect of invigorating spleen and appetizing.

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