Pan fried mandarin fish

Method of pan fried mandarin fish:

Raw materials for making pan fried mandarin fish:

250 grams of mandarin fish, 1 egg, 300 grams of cooked oil (about 30-40 grams), 220 grams of chicken soup, 4 grams of flour, 6 grams of cooking wine, 8 grams of ginger juice, a little salt, 3 grams of monosodium glutamate, 8 grams of soy sauce, 2 grams of pepper, 6 grams of green onion, 5 grams of ginger.

Processing steps of pan fried mandarin fish:

1. 2 slices of mandarin fish (about 120g each), loosen with a knife, coat both sides with soy sauce and coat with flour. Beat the eggs into a bowl and stir. Put in the fish fillets to make them covered with egg juice.

2. Pour 50g of cooked oil into the frying spoon, add green onion, ginger and Chinese prickly ash, fry them on a slow fire and remove them. The remaining oil is scallion oil for use.

3. Add the cooked oil into the frying spoon and heat it to 80% over a high fire. Add the fish fillets and fry them for about 30 seconds. When golden, remove them.

4. Put the frying spoon on the high heat, pour in the chicken soup, add cooking wine, salt, monosodium glutamate, soy sauce, ginger juice and fried fish fillets, cover, bring the soup to a boil, then move it to the low heat to roast, dry the soup, and then fill it with fried scallion oil.

The characteristics of mandarin fish are as follows

The color is golden and smooth, and the fillets are tender and mellow.

Pan fried mandarin fish

Guiyu is a traditional and famous dish in Beijing. The color of this dish is golden and smooth, and the fillets are tender and mellow. It is made of 250 grams of mandarin fish meat and 1 egg. 2 pieces of mandarin fish (about 120g each), loosen with a knife, coat both sides with soy sauce, and coat with flour. Beat the eggs into a bowl and stir. Put in the fish fillets to make them covered with egg juice. Pour 50g of cooked oil into the frying spoon, add green onion, ginger and Chinese prickly ash, fry them on a slow fire and remove. The remaining oil is scallion oil and set aside. Pour in the cooked oil in the frying spoon and heat it to 80% over a high fire. Add the fish fillets and fry them for about 30 seconds. When golden, remove them. Put the frying spoon on the high heat, pour in the chicken soup, add cooking wine, salt, monosodium glutamate, soy sauce, ginger juice and fried fish fillets, cover, bring the soup to a boil, then move it to the low fire to roast, dry the soup, and fill it with fried scallion oil.

Dish name

Pan fried mandarin fish

Cuisine

Beijing cuisine

characteristic

The color is golden and smooth, and the fillets are tender and mellow.

raw material

Seasoning: 300g cooked oil (about 30g to 40g in actual consumption), 220g chicken soup, 4G flour, 6G cooking wine, 8g ginger juice, a little salt, 3G monosodium glutamate, 8g soy sauce, 2G prickly ash, 6G scallion and 5g ginger.

Production process

1. 2 pieces of mandarin fish (about 120g each), loosen with a knife, coat both sides with soy sauce, and coat with flour. Beat the eggs into a bowl and stir. Put in the fish fillets to make them covered with egg juice.

2. Pour 50g of cooked oil into the frying spoon, add green onion, ginger and Chinese prickly ash, fry them on a slow fire and remove. The remaining oil is scallion oil and set aside.

3. Pour in the cooked oil in the frying spoon and heat it to 80% over a high fire. Add the fish fillets and fry them for about 30 seconds. When golden, remove them.

4. Put the frying spoon on the high heat, pour in the chicken soup, add cooking wine, salt, monosodium glutamate, soy sauce, ginger juice and fried fish fillets, cover, bring the soup to a boil, then move it to the low fire to roast, dry the soup, and fill it with fried scallion oil.

Longitude: 104.06573486

Latitude: 30.65946198