Yellow croaker with rotten skin(fu pi bao huang yu )

Yellow croaker with rotten skin

Introduction:

"People are divided into different regions, so is food. Food can often reflect the customs of a place. So I always hope to go around and taste the local food. Some students in the dormitory are from Ningbo, so I'd like to learn about Ningbo cuisine recently. At the same time, I can learn some special Ningbo cuisine from my classmates' mothers. Ningbo is short for Yong, so Ningbo cuisine is also called Yongbang cuisine. Ningbo is a coastal city, so it is rich in seafood. Today, I'd like to introduce to you the most distinctive "yellow croaker" in Ningbo

Production steps:

Step 1: wash the yellow croaker, scrape off the scales, and remove the dirty things in the gills and stomach

Step 2: remove the bone and skin of the washed yellow croaker and cut it into strips about 1cm thick and 1.5cm wide

Step 3: open the egg, add half of the egg white into the fish, mix in oyster sauce, starch, cooking wine, salt and five spice powder, marinate for a while

Step 4: mix the remaining eggs into egg liquid

Step 5: cut the four sides of the bean curd skin, soften it in hot water, spread it on the chopping board, evenly brush a layer of egg liquid on it, put on the fish strips, and then roll it up.

Step 6: brush a layer of egg liquid at the end of the rotten skin roll

Step 7: put a little oil in the pot, roll the rotten skin down, put it in the pot, and take it out after 5 seconds. This step is to make the egg liquid coagulate, and then the rotten skin roll will not be easy to break up

Step 8: cut the rotten skin into 5 cm long rhombus

Step 9: put a little more oil in the pan, heat it to 40% heat, and put in the rotten skin roll

Step 10: deep fry until golden and crisp, remove the oil

Step 11: plate, sprinkle a little salt and pepper and onion

Materials required:

Small yellow croaker: 250g

Egg: one

Cooking wine: moderate

Salt and pepper: a little

Oyster sauce: a little

Tofu skin: 60g

Starch: right amount

Shallot: a little

Salt: right amount

Caution: eat hot

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Fu Pi Bao Huang Yu