Pan fried mandarin fish

Pan fried mandarin fish:

Raw materials for pan frying mandarin fish:

There are 400 grams of fresh mandarin fish, 150 grams of pig net oil, 25 grams of raw egg yolk, 15 grams of green onion, 5 grams of salt and pepper, 25 grams of Shaojiu, 105 grams of monosodium glutamate, 15 grams of tomato sauce, 20 grams of dry starch and 75 grams of vegetable oil.

Processing steps of pan fried mandarin fish:

Wash the gill fish, batch it into 4cm long pieces, put it into a bowl, marinate it with shallot, salt and pepper, Shaoxing wine and monosodium glutamate, and then mix with egg yolk. Wash and drain the net oil, flatten the cutting board, trim the edges, pat on the dry starch, evenly spread the fish fillets one by one in the center of the net oil, and then fold them into 18 cm square net oil fish pieces. Heat up the frying pan, add the oil and heat it to 40% heat (about 100 ℃), put the fish in the pan and fry until both sides are golden yellow. Remove the boiling oil, then heat up and fry slightly. Pour in the colander to drain the oil. Put the fried fish on the chopping board and change it into a rhombic plate. Put pepper salt and tomato sauce on both ends of the plate.

Characteristics of pan fried mandarin fish:

Golden color, crisp outside and fragrant inside, fresh and tender fish, wine is the best.

Pan fried mandarin fish

Pan fried mandarin fish is a famous local traditional dish in Jiangsu Province. Its appearance is golden yellow, crisp outside and fragrant inside, fresh fish and wine are the best.

Raw materials

400 grams of fresh mandarin fish, 150 grams of pig net oil, 25 grams of raw egg yolk. Onion 15g, salt and pepper 5g, Shaojiu 25g, monosodium glutamate 105g, tomato sauce 15g, dry starch 20g, vegetable oil 75g.

Production process

Wash the gill fish, batch it into 4cm long pieces, put it into a bowl, marinate it with shallot, salt and pepper, Shaoxing wine and monosodium glutamate, and then mix with egg yolk. Wash and drain the net oil, flatten the cutting board, trim the edges, pat on the dry starch, evenly spread the fish fillets one by one in the center of the net oil, and then fold them into 18 cm square net oil fish pieces. Heat up the frying pan, add oil and heat it to 40% heat (about 100 ℃). Put the fish in the pan and fry until both sides are golden. Remove the oil and fry slightly. Pour in the colander to drain the oil. Put the fried fish on the chopping board and change it into a rhombic plate. Put pepper salt and tomato sauce on both ends of the plate

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