Chinese Food
Smoked fish with five fragrance
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The common people often say that the south of the Yangtze River is shallow. I want to say that the background color of Huaiyang cuisine is thick oil and red sauce. Even if it's a fish, you should wash out the bright red salty and sweet sauce in Qingbo. Every new year's day, people in Jiangnan always have a cold dish - smoked fish. It's cold. In fact, it's better to be hot. Fried fish in two rounds, crispy outside and tender inside. Add the sauce prepared by each family and stir fry for a few times. Fry until golden skin is covered with amber. It should be exchanged with red fire. Today's dish is from Mr. Liu Yang, the chef of Huaiyang mansion Beijing Dream Tour. The old Shanghai smoked fish made of perch is very crispy and sweet. It's a big dish that can be served on the table.
Cooking ingredients
Cooking Steps
Step1:Deal with bass - wash the bass. Remove the bones and meat. Cut into two finger wide strips.
Step2:Deal with perch - add onion and ginger, soy sauce and Huadiao wine. Marinate for 10 minutes.
Step3:Heat the pot, then add the oil. Fry the fish skin downward. Shape it first and then remove it.
Step4:When the oil pan is heated again, fry it for a second time, then take out and drain the oil.
Step5:Take another pot. Put a little oil in it. Add onion and ginger to stir. Add tomato sauce. Add 40ml hot water, sugar, five spice powder, salt and soy sauce. Stir and pick out onion and ginger.
Step6:Cook the fish until it is thick. Stir fry it. Pour a few drops of vinegar on the side of the pot. Stir evenly and then put it on the plate.
Cooking tips:Special thanks for course design and public benefit teaching › pan yinghuai, chief chef of Beijing Dream Tour Liu Yang, pasta director of Beijing Dream Tour pan yinghuai, special thanks, Luoyang, photography, Weiyang has skills in cooking delicious food.
