Crispy mandarin fish(cui pi gui yu )

Method of crispy mandarin fish:

Raw materials for making crispy mandarin fish

One mandarin fish (about 1000g), a little monosodium glutamate, 75g dry water chestnut, 4G yellow rice wine, 12.5g refined salt, 20g wet water chestnut, 3G scallion, 2.5G ginger, 60g tomato sauce, 60g sugar, 60g vinegar and a little pepper.

Processing steps of crispy mandarin fish:

1. Remove the scales and internal organs of the mandarin fish, wash them, open a crescent shaped knife on both sides of the back, smear pepper, salt, wine on the fish, wet water chestnut on the second time, dry water chestnut on the second time, and then deep fry them in a large lard pan for about ten minutes, then remove them.

2. Add scallion, ginger, tomato sauce, sugar, vinegar, monosodium glutamate, oil and salt to the boiling oil pan and stir fry well. Put them in a small bowl and serve with fish.

Characteristics of crispy mandarin fish:

The color is yellow with red, suitable for all seasons.

Crispy mandarin fish

Crispy mandarin fish is a famous dish made of mandarin fish and various accessories. It belongs to Sichuan cuisine. Its characteristic color is yellow with red. It is suitable for all seasons. Remove the scales and internal organs of the mandarin fish, wash them, cut the crescent shaped knife on both sides of the back, smear pepper, salt, wine on the fish, wet water chestnut on the second time, dry water chestnut on the second time, and then deep fry them in a large lard pan. About ten minutes later, remove them. In addition, stir fry the onion, ginger, tomato sauce, sugar, vinegar, MSG, oil and salt in the boiling oil pan. Put them in a small bowl and serve with the fish.

characteristic

】The color is yellow with red, suitable for all seasons. (Sichuan cuisine)

raw material

Guiyu (1, about 1000g), monosodium glutamate, dried water chestnut (75g), yellow rice wine, refined salt, wet water chestnut (20g), scallion, ginger, tomato sauce (60g), sugar, vinegar, pepper

Production process

1、 Remove the scales and internal organs of the mandarin fish, wash them, cut the crescent shaped knife on both sides of the back, smear pepper, salt, wine on the fish, wet water chestnut on the second time, dry water chestnut on the second time, and then deep fry them in a large lard pan. About ten minutes later, remove them. 2、 In addition, green onion

Stir fry ginger, tomato sauce, sugar, vinegar, monosodium glutamate, oil and salt in a boiling oil pan. Put them in a small bowl and serve with fish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cui Pi Gui Yu