Kylin mandarin fish

Kylin mandarin fish

Raw materials for making kylin mandarin fish:

One mandarin fish (weighing about 1250g). Egg white 3, tomato sauce 100 grams, can CHERRY 1, carrot 25 grams, green vegetables 25 grams. 10 g refined salt, 4 g monosodium glutamate, 50 g Shaojiu, 25 g sesame oil, 25 g soy sauce, 25 g Sugar, 25 g ginger slices, 1000 g cooked vegetable oil, 15 g scallion, 10 g tangerine peel, 10 g star anise, 2000 g cooked lard and 40 g wet starch.

Processing steps of kylin mandarin fish:

Clean the mandarin fish, take off the head along the jaw, split, do not split, the tail to the arm fin as the boundary, oblique knife cut, cross knife, in the vertebrae medial piece open 3 cm. Split the body of the fish and remove the spine. Then put the head and vertebrae into the pot, add tangerine peel, star anise, Shaoxing wine, sugar, soy sauce, ginger, scallion, monosodium glutamate and marinate for 15 to 20 minutes. Cut the middle part of the two pieces of fish into 0.3cm thick pieces. Mix well with refined salt, egg white monosodium glutamate and wet starch. Knead and set aside. Cut the green vegetables, carrots, ginger slices and scallions into shreds, beat the egg white (1 piece) into egg paste, steam and set aside. Put the frying pan on high heat, add the cooking oil and heat it to 80% heat (about 200 ℃). Fry the head, tail and spine of the fish in the pan until they are crisp,

Kylin mandarin fish

Kylin mandarin fish is a famous traditional dish in Zhejiang Province. It's colorful and shaped like a unicorn. Delicious, tender and smooth, light and refreshing. Kylin mandarin fish is the most popular dish. It's cheap and good for digestion.

raw material

One mandarin fish (weighing about 1250g). Egg white 3, tomato sauce 100 grams, can CHERRY 1, carrot 25 grams, green vegetables 25 grams. 10 g refined salt, 4 g monosodium glutamate, 50 g Shaojiu, 25 g sesame oil, 25 g soy sauce, 25 g Sugar, 25 g ginger slices, 1000 g cooked vegetable oil, 15 g scallion, 10 g tangerine peel, 10 g star anise, 2000 g cooked lard and 40 g wet starch.

Production process

Clean the mandarin fish, take off the head along the jaw, split, do not split, the tail to the arm fin as the boundary, oblique knife cut, cross knife, in the vertebrae medial piece open 3 cm. Split the body of the fish and remove the spine. Then put the head and vertebrae into the pot, add tangerine peel, star anise, Shaoxing wine, sugar, soy sauce, ginger, scallion, monosodium glutamate and marinate for 15 to 20 minutes. Cut the middle part of the two pieces of fish into 0.3cm thick pieces. Mix well with refined salt, egg white monosodium glutamate and wet starch. Knead and set aside. Cut the green vegetables, carrots, ginger slices and scallions into shreds, beat the egg white (1 piece) into egg paste, steam and set aside. Put the frying pan on high heat, add the cooking oil and heat it to 80% heat (about 200 ℃). Fry the head, tail and spine of the fish in the pan until they are crisp. Remove the oil and coat it with sesame oil. Place the head and tail on both ends of the plate and the spine in the middle. Put the frying pan on the medium heat, add the cooked lard, heat it to 50% heat (about 110 ℃), put in the shredded fish, scratch it with chopsticks, pour in the colander and drain the oil. Add 15 grams of Shaojiu, 2.5 grams of refined salt, 10 grams of sugar, 100 grams of tomato sauce and 0.5 grams of monosodium glutamate. Add half of the shredded fish, thicken with 10 grams of wet starch, and put it on one side of the spine. Wash the frying pan and put it on the fire. Add 10 grams of Shaojiu, 2.5 grams of refined salt, 1.5 grams of monosodium glutamate and 30 grams of clear soup. Wet starch 10 grams, and then into the other half of the shredded fish, turn the pot, placed on the other side of the spine plate. Both sides of the dish are decorated with shredded carrots and shredded green onions. Stick a round egg bubble paste about 2cm in diameter on the fish's eyes, then put half cherry and ginger on the top and put it under the head.

Another way

Ingredients: 1 piece of mandarin fish (about 850g), 75 grams of cooked ham slices, 70 grams of Shuifa mushroom (net material), 75 grams of cooked bamboo shoots slices.

Seasoning: 1 / 2 tbsp of salt and ginger, 3 scallions, 1 tbsp of white soy sauce and 40 ° water powder, a little sesame oil and pepper, 50g of raw oil.

Preparation method:

1. Cut off the head of the clean mandarin fish, and slightly chop the inner brain bone, so that the jaw can be opened, so that it can be balanced and upright.

Then cut the caudal fin about 6cm long at an oblique angle to make the fish's tail have a 45 ° warping force. Fish on both sides of the batch, with oblique knife batch into 2.4 cm wide thin pieces. The dorsal fin bone is located in the center of the long basin.

2. Place the mushrooms, bamboo shoots, ham and thin fish pieces on both sides of the dorsal fin bone.

Then press the head and tail of the fish, mix the monosodium glutamate and fine salt in the white soy sauce, pour over the fish, add ginger slices and scallion strips, steam for 10-12 minutes, remove the scallion and ginger, pour the fish juice into the pot, thicken with water powder, add raw oil, sesame oil and pepper powder, mix well, and pour over the fish.

Features: bright colors, such as unicorn. Delicious, tender and smooth, light and refreshing.

Longitude: 104.06573486

Latitude: 30.65946198