Wanderer homesick fish

Wanderer homesick fish

Introduction:

"This dish has certain requirements for knife workers! Otherwise, the shape will not be ideal. "

Production steps:

Step 1: Making: clean the fish, remove the scales and viscera. Use a knife to cut off the head and tail (reserved), and then use a knife to cut off the keel along the back. Remove the abdominal spines and make two pieces of meat.

Step 2: change the fish into a cross knife, add yellow rice wine, refined salt, green onion and ginger, and marinate. Beat the salted fish, head and tail with cornmeal, hang a layer of egg paste and stick bread bran on them. Stir fry pine nuts, remove thin skin and set aside.

Step 3: add a little oil into the frying pan. Add onion and ginger to stir fry until fragrant. Add tomato sauce and stir fry slowly until golden red. Add soup and salt, bring sugar to a boil, add vinegar, adjust the taste, thicken with starch, make tomato sauce and set aside.

Step 4: add 1000 grams of oil in the pot, add the oil when it is 60% hot, fry the fish, fish head and fish tail, respectively, and take out the golden fish.. After controlling the oil, put it on a plate and pour the ketchup. Sprinkle with pine nuts.

Materials required:

Whole fish: 1500g

Pine nuts: 100g

Egg: 200g

Vegetable oil: 500g

Starch: 15g

Ketchup: 50g

Shallot: 10g

Ginger: 10g

White vinegar: 50g

Salt: 10g

Yellow rice wine: 15g

Note: pine nut, also known as pine nut kernel, sea pine nut and Xinluo pine nut, is the seed of Pinus koraiensis. Since ancient times, people generally like to eat. It is pointed out in the herbal classic of the Ming Dynasty that "pine nuts are sweet and nourishing. If the blood gas is sufficient, the five zang organs will moisten themselves and become black without hunger. If the immortal takes it, bait it more. Therefore, it can prolong the life and keep the body light. Therefore, it is known as "evergreen fruit".

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: Original