Cinnabar silver carp(zhu sha yin yu )

Cinnabar silver carp

Introduction:

In ancient times, silver carp was called white fish, jade hairpin fish, silver striped fish, noodle fish, ice fish, glass fish, etc. Freshwater fish is a little round, tender and transparent, with silver color, tender meat, short life cycle, discrete generations, strong fecundity and settlement ability. Cinnabar silverfish is one of the masterpieces of Mr. Ma Jinpeng, the chief master of Tianjin cuisine. It's salty, fragrant, delicious, crisp, fat and fragrant. It's an indispensable delicacy for Tianjin cuisine. "

Production steps:

Materials required:

Silverfish: moderate

Salted duck eggs: right amount

Eggs: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Ginger juice: right amount

Sesame oil: appropriate amount

Flour: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Sha Yin Yu