Mandarin fish with millet(yu shu gui yu )

The method of eating mandarin fish with corn millet is as follows

The raw materials for making chuatsi chuatsi are as follows:

Fresh mandarin fish 1 (also can use grass carp, weight about 1000 grams), egg skin, rape leaves each 10 grams, onion 10 grams, ginger juice 15 grams, salt 3 grams, cooking wine 10 grams, sugar 125 grams, vinegar 40 grams, soy sauce 10 grams, oil 150 grams, ginger, starch, soup each amount.

The processing steps of chuatsi chuatsi are as follows

1. Wash the scales, viscera and fins of mandarin fish, cut them into two pieces with a knife, remove the spine and chest spines, cut them into long pieces with a knife, put them into the basin with a flower knife, and soak them with ginger, salt and cooking wine.

2. Squeeze the salted fish to dry and stick dry starch on it.

3. Heat up the frying spoon, heat the oil to 60-70% heat, fry the fish until golden, take out the control oil and store it on the plate.

4. Heat the bottom oil in the pan, stir fry the minced ginger, add the soup, cooking wine, salt, ginger juice, sugar, vinegar and soy sauce, bring to a boil, remove the foam, add water and starch, make the sweet and sour sauce, pour the onion oil on the fish.

5. Wash the rape leaves, clean them with oil, cut them into corn leaves and code them well. The egg skin is on the top of the fish, which looks like corn.

The characteristics of Siniperca chuatsi are as follows

It looks like corn, golden in color, sweet and sour.

Mandarin fish with millet

Chuatsi chuatsi is a famous local dish with rich flavor and color, belonging to Beijing cuisine. The main raw material is mandarin fish, this dish looks like corn, golden color, sweet and sour palatable.

The method of making mandarin fish is as follows: first, wash the scales, viscera and fins of mandarin fish, use a blade to form two pieces, remove the spine and chest spines, then use a knife to make long pieces, put the flower knife into the basin, and soak it with ginger, salt and cooking wine; squeeze the salted fish to dry and stick dry starch on it; heat up the frying spoon, add oil and heat it to 60-70% heat, fry the fish until golden yellow, take out the oil control and put it on the plate; leave the bottom oil in the pan to heat, Add ginger powder to stir fry until fragrant, add soup, cooking wine, salt, ginger juice, sugar, vinegar and soy sauce to boil, remove froth, add starch to make sweet and sour juice, pour onion oil on the fish, wash rape leaves, control oil, cut them into corn leaves, code them well, and code the upper part of fish with egg skin, which looks like jade rice.

Food materials involved

Fish eggs

raw material

Fresh mandarin fish 1 (also can use grass carp, weight about 1000 grams), egg skin, rape leaves each 10 grams, onion 10 grams, ginger juice 15 grams, salt 3 grams, cooking wine 10 grams, sugar 125 grams, vinegar 40 grams, soy sauce 10 grams, oil 150 grams, ginger, starch, soup each amount.

Production process

(1) Wash the scales, viscera and fins of mandarin fish, cut them into two pieces with a blade, remove the spine and chest spines, make long pieces with a knife, put them into a basin with a flower knife, and soak them with ginger, salt and cooking wine.

(2) Squeeze the salted fish to dry and stick dry starch on it.

(3) Heat up the frying spoon, heat the oil to 60-70% heat, fry the fish until golden yellow, take out the control oil and put it on the plate.

(4) Heat the bottom oil in the pan, stir fry the minced ginger, add the soup, cooking wine, salt, ginger juice, sugar, vinegar and soy sauce, bring to a boil, remove the foam, add water and starch, make a sweet and sour sauce, pour onion oil on the fish. (5) Wash the rape leaves and clean them with oil. Cut them into corn leaves. Code the shape of the corn leaves. Code the upper part of the fish with the egg skin. It looks like corn.

characteristic

It looks like corn, golden in color, sweet and sour.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Shu Gui Yu