Dragon playing with Pearl

Practice of dragon playing with pearls:

Raw materials for making Qunlong Xizhu

There are 12 medium horned prawns (weighing about 600g), 100g fresh shrimp glue, 1 live fish (i.e. "snakehead") weighing about 500g, 1500g raw oil (consuming 50g), proper amount of refined salt, monosodium glutamate and bread residue.

Production steps of Qunlong Xizhu

1. Wash the medium horned prawns, cut off the head of the prawns for use, peel the body of the prawns and leave the tail; kill the raw fish, take the meat from both sides, cut out 12 pieces of thin pieces, marinate the prawns and fillets with seasoning, then take one piece of fillets to wrap one piece of prawns, dip in the residue, and make 12 pieces in this way.

2. Squeeze the shrimp glue into beads, about 20 pieces, and dip them with the slag respectively.

3. Heat the oil in a skillet to 70% heat. Fry the prawns and place them in the middle of the disc. Then string the raw fish and shrimp rolls and heads with bamboo sticks (a total of 12 strings). Deep fry them until golden. Remove the bamboo sticks. The head of the shrimp is inward, the body of the shrimp is connected with the head of the shrimp, and the tail of the shrimp is outward. Form a radial shape around the shrimp balls, which is called "qunlongxizhu".

The characteristics of qunlongxizhu are as follows

It is golden in color, beautiful in shape, crisp in quality, strong in burnt aroma and delicious in taste.

Dragon playing with Pearl

Qunlong Xizhu is a new style dish in Hainan.

Production method

Basic materials

There are 12 medium horned prawns (about 600g), 100g fresh shrimp glue, 1 live fish (about 500g), 1500g raw oil (50g consumption), and proper amount of refined salt, monosodium glutamate and bread bran.

Production method

1. Wash the medium horned prawns, cut off the head of the prawns for use, shell the body of the prawns and leave the tail, kill the raw fish, take the meat from both sides, cut out 12 pieces of thin pieces, marinate the prawns and fillets with seasoning, then take a piece of fillets to wrap a prawn body, dip in bread bran, and make 12 pieces in this way.

2. The shrimp glue is squeezed into beads, about 20 pieces, and coated with bread bran respectively.

3. Heat the oil in a skillet to 70%. Fry the prawns and place them in the middle of the dish. Then insert the raw fish and shrimp rolls and heads into a string (12 strings in total) with bamboo sticks, deep fry them until golden, remove them, and pull out the bamboo sticks: the head of the shrimp is facing inward, the body of the shrimp is connected with the head of the shrimp, and the tail of the shrimp is facing outward, forming a radial shape around the shrimp balls, which is called "qunlongxizhu".

Food characteristics

It is golden in color, beautiful in shape, crisp in quality, strong in burnt aroma and delicious in taste.

Longitude: 104.06573486

Latitude: 30.65946198