Bright eye chrysanthemum fish

Bright eye chrysanthemum fish

Introduction:

"Mingmu chrysanthemum fish" is a well-known family dish with a long history in Zhejiang cuisine. The recipe comes from the Song Dynasty "Jin'e mountain Fang Yao Lu". Mingmu is the effect of this dish. Traditional Chinese medicine believes that fish can brighten the eyes. The light yellow color of chrysanthemum borrowed from fish after frying also indicates that its shape is very similar to chrysanthemum because of the knife. This dish stresses the knife technique, and its cooking is unique. The finished vegetables are bright in color and delicious in taste. The skin is sour, sweet and crisp, and the meat is fragrant and tender. "

Production steps:

Step 1: wash the fish and cut off the head, tail and gills.

Step 2: cut the fish along the spine.

Step 3: cut off the big spines from the back of the fish.

Step 4: cut it.

Step 5: cut the fish into roughly the same size squares.

Step 6: change the fish into a cross knife.

Step 7: after cutting in turn, add onion and ginger, cooking wine and a little salt, and marinate for about half an hour.

Step 8: prepare some dry starch.

Step 9: evenly coat the fish with starch. Wrap each one.

Step 10: wrap the fish in turn and let it stand for a while, so that the starch is completely absorbed on the fish.

Step 11: heat the oil in the pan and put the fish into the pan when it is 60% or 70% hot.

Step 12: remove the fish as it floats.

Step 13: continue to heat up the crude oil. When it's 70% hot, add the freshly fried fish and fry it again.

Step 14: deep fry until the skin is golden and crisp, remove the oil.

Step 15: pour tomato sauce into a bowl, add 2 tbsp sugar and 2 tbsp vinegar, and stir well.

Step 16: pour out the oil in the pan, leave the bottom oil, and stir fry shallot, ginger and garlic.

Step 17: stir in the tomato sauce and stir fry until fragrant.

Step 18: add appropriate amount of starch to thicken, and finally add a little chicken essence to make it fresh.

Step 19: set the fish on the plate and pour the tomato sauce on the fish.

Materials required:

Grass carp: one

Salt: a little

Cooking wine: 1 teaspoon

Chicken essence: a little

Sugar: 2 teaspoons

Vinegar: 2 teaspoons

Starch: right amount

Shallot: a little

Ginger: right amount

Garlic: right amount

Tomato sauce: right amount

Note: 1: when changing the cross knife, the knife cuts to the skin of the fish, as long as the skin is not cut off, it will not be loose. If the knife cuts only half of the fish, the fried fish will not look like chrysanthemums. 2: When marinating and powdering the fish, be careful not to break it. 3: The fish will be golden and crisp only if it is fried again.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: fish flavor