Chinese 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.
Cooking ingredients
Cooking Steps
Step1:Clean the fish. Remove scales and gills. Wash. Chop off the head and tail first, then the back bone and belly bone. Skin and clean the mea
Step2:Put a spatula on the fish skin, but don't cut the fish skin. Cut 45 pieces of fish skin. Then cut the strips along the ribs until the fish skin is continuous. Sprinkle a little salt and stick it. Pat the dry starch evenly. The dry starch must be evenly patted. Don't expose a little fresh meat, so as to avoid breaking when frying.
Step3:Heat up the wok. Add 1000ml salad oil. When the temperature rises to 5 or 6% of the heat (180-220 ℃). Lift up the chrysanthemum Pisces that pat the starch one by one. Shake the floating powder (avoid frying the beard) and fry until golden yellow. Take out the oil control. Put it on a plate.
Step4:Put in another wok and heat it up. 20g of base oil, 100g of ketchup, stir fry. Drain the ketchup in water and boil it. Add sugar, a little salt, and then saturate it. Pour in water starch. When it thickens, pour in white vinegar, oil, start the wok, and pour the juice on the fish
Cooking tips:Color - ruddy and oily. Chrysanthemum is vivid. Taste - sweet and sour. Oil but not greasy. Texture - crisp, soft and tender. Because vinegar volatilizes quickly after heating, white vinegar should be poured in before leaving the pot. The last point of oil is for the purpose of brightening the sauce. There are skills in making delicious dishes.
