Chinese Food
Sweet and sour chrysanthemum fish
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Sweet and sour chrysanthemum fish is a famous Shandong dish. It's also a must-have dish for Chinese New Year in my family. Every time I eat this dish, it feels like Chinese New Year. It can also help me to feel homesick.
Cooking ingredients
Cooking Steps
Step1:Remove gills and internal organs of grass carp, wash and drain water.
Step2:Cut from the root of the fish head. Slice the meat on both sides of the fish.
Step3:Remove the bones, brisket and fins respectively, and make them into two pieces of clean meat with skin.
Step4:Fish head, tail and other leftovers can be used for stewing fish bone with sauce or stewing tofu for soup.
Step5:Slant the blade to make 0.5cm thick fish pieces. But do not cut off the fish skin. Make each piece connected with the fish skin.
Step6:34 pieces of fish in a group. Cut off the skin.
Step7:Each group is as beautiful as the picture on the right.
Step8:Cut the fillets lengthwise on each group of fillets. Cut the fillets into strips. Separate the fish parts. Connect the fish skin.
Step9:Put the fish with the flower knife into the container. Add a little onion and ginger water, cooking wine, salt and pepper, marinate for 10 minutes, and then fish out.
Step10:Pat the marinated fish evenly with corn starch.
Step11:Roll the processed fish from the skin into chrysanthemum shape. Stand by at any time.
Step12:Pour the oil into the pot. When the oil is about 70% hot, put it into the whole chrysanthemum fish for frying. Fry golden yellow, remove oil control and set.
Step13:Put 6 tbsp water + 5 tbsp tomato sauce into the non stick pot and stir well.
Step14:Then add 3 g salt, 3 tbsp sugar, 3 tbsp vinegar and 1 tbsp water starch. Stir fry each seasoning immediately.
Step15:Pour a tablespoon of hot oil in the pot. Stir well and turn off the heat. Pour the sauce on the fried fish.
Cooking tips:1. The oil temperature is 30 ° C at 10% and 210 ° C at 70%. Put the back of your hand about 10 cm away from the surface of the salad oil, and feel that it's almost enough to shush your hand. Or throw a small fish in when the oil temperature is almost the same. If the fish quickly rises from the bottom without sinking, then the oil temperature is OK. 2. To make chrysanthemum fish, mandarin fish and black fish are the best. Bass is also good. Grass carp is just more popular. Good quality and low price. 3. My sweet and sour juice of chrysanthemum fish is fried with water, so the taste is very fresh and not greasy. Come and have a try, too. There are skills in making delicious dishes.
