Fried black carp

Fried black carp method:

Raw materials for making black carp with potstickers:

200g black carp, 100g pig fat, 1 egg, 50g minced ham, 1 chive, 1 ginger, 1 coriander, corn starch and starch

Seasoning for making black carp pot stickers:

500g edible oil; (50g actual consumption); 1 tsp sesame oil (3G); 1 tsp cooking wine (3G); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Procedure for making black carp with pot stickers:

1. Cut the black carp meat and fat meat into 4 large pieces of the same size; wash and cut the green onion, ginger and coriander; marinate the fish and fat meat with sesame oil, cooking wine, green onion, ginger, salt, monosodium glutamate and most of the egg white;

2. Spread corn starch on the fat meat, mix the remaining egg white, starch and water into a thin thickening paste, hang a layer on the fish fillets, and then put it on the fat meat, sprinkle minced ham in the middle and coriander on both sides;

3. Pour a small amount of oil into the pot, heat it with a small fire, put the fat meat face down and fry it in the pot; add oil to the pot, fry the fish into golden yellow, take it out, cut it into small pieces and put it on the plate.

Characteristics of fried black carp:

It's a mixture of two flavors. It's full-bodied.

When making potstickers, you should pay attention to:

The potstickers are only fried on one side without turning over. This dish is first fried with low heat, then add the other half of the oil, half fried and half fried.

Fried black carp

Cut the black carp meat and fat meat into 4 large pieces of the same size; wash and cut the green onion, ginger and coriander; marinate the fish and fat meat with sesame oil, cooking wine, green onion, ginger, salt, monosodium glutamate and most of the egg white.

Food materials

raw material

200g black carp meat, 100g pig fat meat, 1 egg, 50g minced ham, 1 chive, 1 ginger, 1 coriander, corn starch and starch

Seasoning

500g edible oil (50g actual consumption), 1 tsp sesame oil, 1 tsp cooking wine, 1 tsp refined salt and 1 / 2 tsp monosodium glutamate

Production method

2. Spread corn starch on the fat meat, mix the remaining egg white, starch and water into a thin thickening paste, hang a layer on the fish fillets, and then put it on the fat meat, sprinkle minced ham in the middle and coriander on both sides;

3. Pour a small amount of oil into the pot, heat it with a small fire, put the fat meat face down and fry it in the pot; add oil to the pot, fry the fish into golden yellow, take it out, cut it into small pieces and put it on the plate.

Food characteristics

It's a mixture of two flavors. It's full-bodied.

The chef knows everything

The potstickers are only fried on one side without turning over. This dish is first fried with low heat, then add the other half of the oil, half fried and half fried.

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