Shelled mandarin fish(tuo ke gui yu )

Methods of shelling mandarin fish:

Raw materials for shelling mandarin fish:

One live mandarin fish (about 750 g), 35 g egg white, 15 g japonica rice flour, 2.5 g refined salt, 25 g dry starch, 1 g pepper, 5 g salt and pepper, 10 g ginger, 7.5 g green onion, 35 g Shaojiu, 150 g pig net oil, 5 g sesame oil, 1000 g rapeseed oil (75 g oil consumption), and 15 g Xiangzao.

The processing steps of shelled mandarin fish are as follows:

The Siniperca chuatsi will be cured, along the spine into the long piece, take out the viscera, in the fish body with bone surface transverse three knife, and then straight knife. Rub the fish with refined salt, apply the lees, marinate for 3 hours, remove the gills and wash, then put the scallion and ginger into the belly of the fish. Wash and drain the net oil, spread it on the cutting board, sprinkle with dry starch, smear the loach with Shaoxing wine, then wrap it in the net oil. In addition, put the egg white in a bowl, add dry starch, japonica rice flour and water to make egg paste. Put the oil in the pan and heat it to 50% heat (about 125 ℃). Fill the gill with egg paste, then fry it in the oil pan and take it out. When the oil temperature rises to 80% heat (about 200 ℃), fry the fish in the oil pan until the skin is crisp. Take it out and put it on a plate. Sprinkle sesame oil with pepper and salt.

The characteristics of shelled mandarin fish are as follows

The outer shell is crisp and fragrant. The fish in the shell is mellow and tender. The smell of grains is pungent and the flavor is unique.

Shelled mandarin fish

Shelled mandarin fish is a traditional dish in Jiangsu Province. The outer shell is crisp and fragrant. The fish in the shell is mellow and tender. The smell of grains is pungent and the flavor is unique. raw material

Introduction to cuisines

Shelled mandarin fish

Jiangsu cuisine

[features] the shell is crisp and fragrant, the fish in the shell is mellow and tender, and the grains are fragrant with unique flavor.

raw material

One live mandarin fish (about 750g), 35g egg white and 15g japonica rice flour. 5 g of refined salt, 25 g of dry starch, 1 g of pepper, 5 g of salt and pepper, 10 g of ginger, 7.5 g of scallion, 35 g of Shaoxing wine, 150 g of pork net oil, 5 g of sesame oil, 1000 g of rapeseed oil (75 g of actual oil consumption) and 15 g of Xiangzao.

Production process

The Siniperca chuatsi will be cured, along the spine into the long piece, take out the viscera, in the fish body with bone surface transverse three knife, and then straight knife. Rub the fish with refined salt, apply the lees, remove the gills after 3 hours, and then put the scallion and ginger into the belly of the fish. Wash and drain the net oil, lay it on the cutting board, remove the dry starch, smear the loach with Shaoxing wine, and then wrap it in the net oil. In addition, put the egg white in a bowl, add dry starch, japonica rice flour and water to make egg paste. Put the oil on the pot and heat it to 50% heat (about 125 ℃). Fill the gill with egg paste and fry it in the oil pan. When the oil temperature rises to 80% heat (about 200 ℃), fry the fish in the oil pan until the skin is crisp) and put it on a plate. Pour sesame oil and sprinkle with pepper and salt.

Longitude: 104.06573486

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Chinese PinYin : Tuo Ke Gui Yu