Mandarin fish with chrysanthemum(ju hua gui yu )

Mandarin fish with chrysanthemum

Introduction:

"Today's mandarin fish is not very successful, the knife work is not good, so the fish is not good, but the taste is still very good. Practice more next time! Siniperca chuatsi is one of the "four famous freshwater fishes" in China. Siniperca chuatsi has tender meat, less spines and more flesh. Its flesh is petal shaped and tastes delicious! "

Production steps:

Step 1: wash and clean the fish

Step 2: separate the fish head, body and tail, and then marinate the fish body with cooking wine

Step 3: spread a layer of dry starch on the fish

Step 4: heat the pan with proper amount of oil, then fry the fish in it, and then fry the head and tail of the fish

Step 5: after frying, put it on the plate

Step 6: leave a small amount of oil in the pan, add in the ketchup and stir fry

Step 7: add salt, sugar, vinegar and stir fry in salt

Step 8: add the starch and cook

Step 9: turn off the heat when the juice is thick

Step 10: pour the juice on the fish and make it!

Materials required:

Mandarin fish: 1

Cooking wine: moderate

Salt: right amount

Starch: right amount

Tomato sauce: right amount

Sugar: right amount

White vinegar: right amount

Note: fish should be inclined blade, so that fish can be long enough, fried out to look good!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Ju Hua Gui Yu