Sweet and sour fish roll

Sweet and sour fish roll method:

Raw materials for making sweet and sour fish roll:

Ingredient: one mandarin fish (about 1.5 kg).

Ingredients: 1 cucumber (about 150g).

Ingredients for making sweet and sour fish rolls:

20 g cooking wine, 1.5 g refined salt, 100 g Sugar, 70 g vinegar, 10 g ketchup, 10 g green onion, 10 g ginger, 10 g wet corn flour, 2 egg white, 1 kg peanut oil (about 50 g), 250 g clear soup.

Processing steps of sweet and sour fish roll:

1. Scrape the scales off the mandarin fish, open the chamber, take out the intestines and gills, wash them with water, chop off the head and tail, pick out the bone spines and peel them off. Use a blade to make 20 rectangular pieces of 1.5 inch long, 1 inch wide and 1 minute thick. Put them into a bowl, add a little cooking wine and refined salt, and marinate them for 10 minutes.

2. Wash the cucumber with water and cut it into 1-inch-5-minute-long sections. Then peel the cucumber and cut it into 2-minute-diameter strips. Cut 20 pieces in total and put them in a bowl. Add a little refined salt and marinate for 5 minutes.

3. Place the marinated fish fillets on the vegetable mound. Put a cucumber in the middle of each piece of fish, and then roll up the slices to make 20 pieces. Put the egg white into a bowl, add 90g wet corn flour and mix well to make egg white paste.

4. In a frying pan, add peanut oil and heat it to 70% heat. Wrap the fish roll, fish head and fish tail with egg white paste, then put them into the oil pan to fry and remove them. When the oil is 80% hot, pour in the fish roll, fish head and fish tail and fry them. When the oil is golden, take out the fish and control the oil. Place the fish head and fish tail on both sides of the fish plate. Place the fish roll in the middle to form a whole fish.

5. Leave a little oil in the frying pan, fry the onion and ginger, then pour into the clear soup, add cooking wine, refined salt, sugar, ketchup and vinegar, bring to a boil, dilute the corn flour with water, pour into the pan to thicken, pour hot peanut oil on the fish body, head and tail, and serve.

Sweet and sour fish roll

Sweet and sour fish roll is a famous traditional dish with rich flavor and color. It belongs to one of the Manchu and Han dishes. It is a royal dish in Qing Dynasty.

raw material

Ingredient: one mandarin fish (about 1.5 kg).

Ingredients: 1 cucumber (about 150g), 20g cooking wine, 1.5g refined salt, 100g sugar, 70g vinegar, 10g ketchup, 10g green onion, 10g ginger, 10g wet corn flour, 2 egg white, 1kg peanut oil (about 50g), 250g clear soup.

practice

1. Scrape the scales off the mandarin fish, open the chamber, take out the intestines and gills, wash them with water, chop off the head and tail, pick out the bone spines and peel them off. Use a blade to make 20 rectangular pieces of 1.5 inch long, 1 inch wide and 1 minute thick. Put them into a bowl, add a little cooking wine and refined salt, and marinate them for 10 minutes.

2. Wash the cucumber with water and cut it into 1-inch-5-minute-long sections. Then peel the cucumber and cut it into 2-minute-diameter strips. Cut 20 pieces in total and put them in a bowl. Add a little refined salt and marinate for 5 minutes.

3. Place the marinated fish fillets on the vegetable mound. Put a cucumber in the middle of each piece of fish, and then roll up the slices to make 20 pieces. Put the egg white into a bowl, add 90g wet corn flour and mix well to make egg white paste.

4. In a frying pan, add peanut oil and heat it to 70% heat. Wrap the fish roll, fish head and fish tail with egg white paste, then put them into the oil pan to fry and remove them. When the oil is 80% hot, pour in the fish roll, fish head and fish tail and fry them. When the oil is golden, take out the fish and control the oil. Place the fish head and fish tail on both sides of the fish plate. Place the fish roll in the middle to form a whole fish.

5. Leave a little oil in the frying pan, fry the onion and ginger, then pour into the clear soup, add cooking wine, refined salt, sugar, ketchup and vinegar, bring to a boil, dilute the corn flour with water, pour into the pan to thicken, pour hot peanut oil on the fish body, head and tail, and serve.

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