Chrysanthemum fish recipe-Chinese Food-best chinese food recipes-cooking food

Chrysanthemum fish

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Chrysanthemum fish is a traditional famous dish. The finished dish is like a blooming chrysanthemum. It is lifelike in shape, bright in color and sends out attractive fragrance. It tastes crisp outside and tender inside. It is sweet and sour. This dish is found in Cantonese, Hunan and Fujian dishes. Over the years, this dish has been on the rise and fall. It is very popular with diners all over the world, especially women and children. The production process is not complicated - take the skin and fish with the chrysanthemum shaped flower knives. Take the powder into the oil pan and fry it. But it is very difficult in technology. It integrates the skills of raw material selection, knife processing, pasta processing, fire control, oil temperature control, seasoning and thickening, etc. it can fully reflect the basic skills of chefs.

Cooking ingredients

a grass carp. It weighs about 1500 grams. 5g of refined salt, 100g of tomato paste, 200g of sugar, 50g of white vinegar, 50g of Shuidian powder, 200g of dry starch, 1000g of salad oil (about 50g), and 300ml of clear water.:8

Cooking Steps

Step1:1. Choose a grass carp. Head and tai

Step2:2. Remove the back bone and abdominal stab. Skin and clean the mea

Step3:3. Put a spatula on the fish skin, but do not cut off the fish skin. Cut 45 pieces of fish skin. Then cut along the tendon until the fish skin is continuous. Sprinkle a little salt to soak

Step4:4. Pat the dried starch evenly. The dried starch must be evenly patted. Do not expose any fresh meat, so as to avoid breaking during frying

Step5:5. Heat up the wok. Add 1000ml of salad oil. When the temperature rises to 5 or 60% of the heat (180-220 ℃), lift up the chrysanthemum fish PI, pat the starch one by one, shake up the floating powder (to avoid fried Hu) and fry until golden yellow, take out the oil control, and put it on a plate.

Step6:6. Put in another wok. 30g of base oil. Add 100g of ketchup. Stir fry. Add water, ketchup and bring to a boil. Add sugar, a little salt. When it is saturated, pour in water starch. When it is thickened, put in white vinegar, oil and start the wok. Pour the juice on the fish.