Stir fried fish kernel(zhua chao yu ren )

Stir fried fish meat method:

Raw materials for stir fried fish meat

750 grams of partial mouth fish, 100 grams of cooked green beans, 5 grams of refined salt, 15 grams of Shaojiu, 20 grams of egg yolk, 30 grams of starch, 10 grams of soy sauce, 10 grams of vinegar, 150 grams of clear soup, 20 grams of sugar, 15 grams of green onion, 15 grams of ginger, 10 grams of pepper, 5 grams of sesame oil.

Processing steps of stir fried fish meat:

Wash the partial mouth fish, chop it into large pieces 0.8 cm thick, cut it into long and 1.5 cm wide fish kernels, and marinate them with refined salt and Shaoxing wine. Put the egg yolk into the bowl, add the wet starch to make the egg yolk paste, put in the fish kernel, and set aside. In another bowl, add soy sauce, vinegar, clear soup, refined salt, sugar and wet starch to make sauce. Add peanut oil into the frying pan. When it is heated to 60% heat (150 ℃), fry the fish kernel in the oil until it is golden. Remove the oil and drain it. Leave a small amount of oil in the frying pan. When it's 70% hot (about 175 ℃), stir fry with green onion, ginger, garlic and Zanthoxylum. Add Shaoxing wine, fish, green beans and the sauce. Stir quickly. Pour sesame oil and serve.

The characteristics of stir fried fish kernel are as follows

The fish kernel is golden and crisp, with a variety of flavors such as alcohol, hemp, sweet and salty.

Stir fried fish kernel

Stir fried fish kernel is a famous traditional dish in Shandong Province. The taste is crisp, mellow, hemp, sweet and salty.

raw material

The main raw material is 750 grams of partial mouth fish. 100g cooked green beans. 5 grams of refined salt, 15 grams of Shaojiu, 20 grams of egg yolk, 30 grams of starch, 10 grams of soy sauce, 10 grams of vinegar, 150 grams of clear soup, 20 grams of sugar, 15 grams of green onion, 15 grams of ginger, 10 grams of pepper, 5 grams of sesame oil.

Production process

Wash the partial mouth fish, chop it into large pieces 0.8 cm thick, cut it into long and 1.5 cm wide fish kernels, and marinate them with refined salt and Shaoxing wine. Put the egg yolk into the bowl, add the wet starch to make the egg yolk paste, put in the fish kernel, and set aside. In another bowl, add soy sauce, vinegar, clear soup, refined salt, sugar and wet starch to make sauce. Add peanut oil into the frying pan; heat it to 60% heat (150 ℃) over medium heat, fry the fish kernel in the oil until it is golden, and then remove the oil. Leave a small amount of oil in the frying pan. Heat it over high heat to 70% (about 175 ℃). Stir fry with green onion, ginger, garlic and Zanthoxylum. Add Shaoxing wine, fish, green beans and the sauce. Stir quickly. Pour sesame oil on the pan.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhua Chao Yu Ren