Fish flavored Bergamot(yu xiang fo shou rou )

Fish flavored Bergamot

Introduction:

"Fish flavored Bergamot meat - unique shape, golden color, strong fish flavor, rich taste, is a mother's specialty with the flavor of new year."

Production steps:

Step 1: prepare minced meat and pickled pepper.

Step 2: prepare eggs, onion, ginger and garlic.

Step 3: put cooking wine in the meat filling.

Step 4: put some green onion and ginger.

Step 5: add salt.

Step 6: put monosodium glutamate and stir well.

Step 7: heat the pan and wipe the pan with a clean cloth dipped in oil.

Step 8: pour in the beaten eggs, turn the pan and spread them into egg skin (turn over in the middle).

Step 9: spread the egg skin.

Step 10: spread the meat on the egg skin,

Step 11: fold once.

Step 12: fold again.

Step 13: make a flat package.

Step 14: cut the segment first.

Step 15: cut into a Buddha's hand.

Step 16: add oil to the pan and heat it to 60%, then fry it with bergamot.

Step 17: deep fry into light yellow, turn over and fry the other side.

Step 18: deep fry until the pastry is cooked and golden, then remove and plate.

Step 19: mix sugar, vinegar, soy sauce and water to make a flavored juice.

Step 20: leave a little oil in the pot, add onion, ginger and garlic.

Step 21: put pickled pepper.

Step 22: pour in the sauce, add a small amount of wet starch, thicken it to make fish sauce, put it in a small bowl and serve on the plate.

Step 23: finished product drawing.

Materials required:

Minced pork: 100g

Eggs: 2

Scallion: 3 grams each

Pickled peppers: 7g

Vinegar: 8g

Sugar: 8 g

Cooking wine: 3 G

Salt: right amount

Soy sauce: 5g

MSG: 2G

Starch: 4G

Ginger: right amount

Minced garlic: right amount

Precautions: wrap the Bergamot tightly to prevent loosening during frying. The sour, sweet, spicy and salty flavor should be balanced. The remaining three can be refrigerated and fried the next day.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Yu Xiang Fo Shou Rou