Fried mandarin fish

Fried mandarin fish:

Raw materials for frying mandarin fish:

One mandarin fish (about 750 grams), 25 grams of cooked lean pork, 25 grams of canned bamboo shoots, 5 grams of scallion, 25 grams of Tricholoma matsutake, 200 ml chicken soup, 25 grams of cooking wine, 50 grams of soy sauce, 75 grams of sugar, 1.5 grams of monosodium glutamate, 75 grams of vinegar, 1500 grams of soybean oil (actual consumption 60 grams), 175 grams of wet starch.

Processing steps of fried mandarin fish:

1. Remove the scales, gills and viscera of mandarin fish, wash and dry them. Cut the thin pork, bamboo shoots, Tricholoma matsutake and scallion into small pieces.

2. Apply 150 grams of wet starch evenly on the fish and inside the knife edge. Then, hold the fish's tail in hand, immerse it in 60% hot soybean oil pot and drag it to deep fry until the starch crusts, and then put it all into the pot.

3. Fry for about 5 minutes, take out, when the oil is 90% hot, put in mandarin fish, fry and fish quickly, control the oil, put in the plate and keep warm.

4. Pour out the remaining oil in the original frying pan, leave 25g of base oil, heat it up, add the diced green onion, bamboo shoots, diced meat and mushrooms, stir fry them in the pan, cook in cooking wine, soy sauce, sugar, monosodium glutamate and chicken soup, bring to a boil, mix 25g of vinegar and wet starch evenly, put them in the pan, thicken them, sprinkle 25g of cooked oil, and put them in a bowl.

5. When eating, pour the sauce

The characteristics of fried mandarin fish are as follows

The color is yellow and bright, crisp, sour and sweet, salty and slightly sour.

Fried mandarin fish

Fried mandarin fish is a delicious food, belonging to Korean cuisine, with yellow color, crisp, sour and sweet, salty and slightly sour.

Raw materials

One mandarin fish (about 750 grams), 25 grams of cooked lean pork, 25 grams of canned bamboo shoots, 5 grams of scallion, 25 grams of Tricholoma matsutake, 200 ml chicken soup, 25 grams of cooking wine, 50 grams of soy sauce, 75 grams of sugar, 1.5 grams of monosodium glutamate, 75 grams of vinegar, 1500 grams of soybean oil (actual consumption 60 grams), 175 grams of wet starch.

Production process

1. Remove the scales, gills and viscera of mandarin fish, wash them and control them dry. Cut the thin pork, bamboo shoots, mushroom and scallion into small pieces with a knife. 2. Apply 150 grams of wet starch evenly on the fish and inside the edge of the knife. Then, hold the fish's tail in hand, immerse it in a 60% hot soybean oil pan and deep fry it until the starch crusts, and then put it all into the pan. 3. Fry for about 5 minutes, take out, when the oil is 90% hot, add mandarin fish, fry quickly, fish quickly, control the oil, put into the plate, keep warm. 4. Pour out the remaining oil in the original frying pan, leave 25g of base oil, heat it up, add onion, bamboo shoots, meat, mushroom, stir fry, cook in cooking wine, soy sauce, sugar, monosodium glutamate and chicken soup, bring to a boil, mix 25g of vinegar and wet starch evenly, put into the pan, hook into thin thicken, pour 25g of cooked oil, and put into a bowl. 5. When eating, pour the sauce on the fried fish and serve.

Longitude: 104.06573486

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