Sliced fish with peony(mu dan yu pian )

Sliced fish with peony

Introduction:

"The auspicious New Year's dish is more than enough every year. I can see that the year is approaching. The temporary stalls at the gate of the community have been set up, and the new year's firecrackers are about to ring! How can I not feel it! Too substantial, too substantial, can only say so! Life included, fish species are limited, not to mention seafood, often speaking of seafood, truth, feel greedy panic, want to live by the sea! Once upon a time, I wanted to do all kinds of fish, including whole fish, big fish, diced fish, pieces of fish, cooked fish, fried fish, sweet fish, salty fish, sour fish, but I always wanted to do this and that on busy and full days. I didn't realize my wish. I was thinking about a bowl of noodles a day, hehe. I'd better be my fish. Let's go. The size of the fish slices is bigger, and the pattern of peony becomes better and bigger. I find a big plate and set it up. Well, there's a taste. It looks very beautiful. In fact, no matter how you put it, it is a dish, which is the most original and true. Girl a look said, mom, this is what I want to eat, said while grabbing to the mouth bar, and then full of praise, mom, this is really delicious. At this time, the fish on the plate is not as important as peony. I'm totally intoxicated with my daughter's food Ingredients: a piece of grass carp meat ingredients: corn starch seasoning: salt cooking wine, soy sauce, tomato sauce with sugar and ginger juice "

Production steps:

Step 1: 1, three catties of grass carp, head, meat can be more, do a chopped pepper is very good.

Step 2: 2, two pieces of fish from the spine under the piece, this dish with a large son can be.

Step 3: 3. Cut the fish into large pieces with a sharp knife,

Step 4: 4. The fillets should be thin enough and even enough, too thin to break, too thick to form.

Step 5: 5. Put the sliced fish in a bowl, add cooking wine, ginger juice, salt and sugar, and marinate them evenly.

Step 6: six, five or ten minutes.

Step 7: 7. Pour the starch on the chopping board, take a piece of fish, put it on the starch, and beat it with a rolling pin until the starch is evenly wrapped.

Step 8: 8. Burn the oil in the pan, and then heat the oil. Fry the fish slices in the pan piece by piece. In the process of frying, you can reshape them with chopsticks.

Step 9: 9. Place the fried fish on the plate, shape it into peony pattern, match it with green leaves and sauce, and serve.

Materials required:

Grass carp: one piece

Starch: right amount

Salt: right amount

Sugar: right amount

Soy sauce: 5g

Cooking wine: 5g

Ginger juice: 5g

Ketchup: 40g

Note: 1, about the sauce, you can use any dip you like, my girl likes tomato sauce, so I use this, in addition to the sauce, you can also use dry ingredients, pepper, sesame salt, pepper, pepper, cumin and so on. 2. Starch to use corn starch, fried crisp mouth. 3. The oil temperature of fried fish slices should be high enough, and it is the best to set the shape in the pot. 4. The size of the peony is decided by the size of the fish fillets. You can adjust it by yourself. You need a big plate when the pattern is big

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mu Dan Yu Pian