Fried fish with rose

Fried fish with rose

Introduction:

Production steps:

Step 1: boil 10 grams of roses in hot water (don't use too much water, just before the buds)

Step 2: wash the fish, kill the head and tail, and cut the fish into 2 cm thick pieces.

Step 3: add yellow rice wine, soy sauce and rose soaking water, mix well, marinate for 10 minutes.

Step 4: drain the water and set aside.

Step 5: put the excipient 2 into the pot, add a little water, bring to a boil over low heat for about one minute, cover and set aside.

Step 6: fry the salted fish in oil pan until both sides are yellow and crisp.

Step 7: dip the fried fish into the marinade one by one (after the next pot of fish is fried, the previous pot can be fished out).

Step 8: take out the marinade and put it on a plate.

Materials required:

Grass carp: 2000 grams each

Dry rose: About 20g

Scallion: right amount

Ginger: right amount

Yellow rice wine: right amount

Edible oil: About 250g

Sugar: 40g

Soy sauce: soy sauce

Salt: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Precautions: 1. In the process of frying, first set the fish by high fire, then deep fry the fish by medium fire to ensure the integrity of the fish. 2. The amount of sugar in the marinade can be determined according to your own taste. I think a little sweeter would be better.

Production difficulty: ordinary

Process: fumigation

Production time: one hour

Taste: salty and sweet