Fried mandarin fish balls(si jia xiao chao zha peng gui yu qiu )

Fried mandarin fish balls

Introduction:

"Since the Spring Festival is over, the leftover fresh food materials at home should be disposed of in time. If there is no quick-frozen freezer at home, many raw materials will not be fresh after being stored for a long time. If the raw materials stored at low temperature can not meet the requirements, they are easy to deteriorate. It is easy to cause food poisoning if these potentially deteriorated foods are used in spring! I bought several mandarin fish before the festival. Some of them have been eaten during the Spring Festival, while some of them have been frozen for half a month. Today, I use a mandarin fish to make a private specialty "fried mandarin fish ball". The method of "frying and cooking mandarin fish balls" is simple, and the key is to adjust the taste well. Although it is a quick-frozen mandarin fish, if handled properly, it will taste very delicious and no less delicious than some banquet dishes. The specific measures are as follows; "

Production steps:

Materials required:

Mandarin fish: 700g per fish

Scallion slices: 15g

Ginger slices: 10g

Garlic slices: 10g

Starch: 5g

Water: moderate

Cooking oil: proper amount

Zanthoxylum bungeanum: 20

Egg: 1

Dry starch: 20g

Red pepper slices: 30g

Yellow pepper slices: 30g

Green pepper slices: 30g

Salt: 1g

Pepper: right amount

Chicken essence: 2G

Sugar: 20g

Soy sauce: 3 G

Vinegar: 15g

Yellow rice wine: 15g

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Si Jia Xiao Chao Zha Peng Gui Yu Qiu