Sichuan style chrysanthemum fish

Sichuan style chrysanthemum fish

Introduction:

"Sea bass is different from fresh water bass. It is larger and can be divided into white bass and black bass. Sea bass has a long, flat body, 30-40cm in length, 400-1000g in weight, a longer jaw and a sharp mouth. The back of white bass is bluish gray, the abdomen is white, and there are irregular black spots on the body side; the color of black bass is black, and the overall color is dark black gray, and the black spots are not obvious. The Yellow Sea and Bohai Sea are the main producing areas of sea bass in China. Sea bass is rich in protein, delicious meat, high nutritional value, is one of the common marine economic fish

Production steps:

Step 1: cut the fish into the shape of chrysanthemum fish with a straight knife, put in a little salt and pepper and marinate for use. Wash the asparagus and boil it in boiling water.

Step 2: put a little oil on the pot, add onion, ginger, garlic and Pixie sauce, stir until fragrant, add clear soup, add sugar, salt, fresh lemon juice, soy sauce and Mexican pepper in turn, adjust the flavor, and thicken with starch.

Step 3: heat up the oil in the pan, then beat the chrysanthemum fish with starch egg liquid, then put the starch into 60% oil pan and fry thoroughly

Step 4: decorate the asparagus plate, take the juice and add a little pepper oil, pour it on the chrysanthemum fish.

Materials required:

Sea Bass: 200g

Asparagus: 80g

Egg: 1

Pixiang sauce: 15g

Salt: 5g

Fresh lemon juice: 8g

Pepper: 4 g

Sugar: 6 g

Soy sauce: 6g

Veteran: 6 grams

Mexican chili: 10g

Scallion: 5g

Ginger: 5g

Garlic: 5g

Zanthoxylum oil: 5g

Salad oil: 500g (actual consumption: 30g)

Starch: 80g

Note: features: bright red color, spicy, slightly sour taste, rich meat and vegetable collocation Essentials: pay attention to the fire when frying fish, and stir up the flavor of the material head

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Original