Mingmu Chrysanthemum Fish

2024-04-08 22:12:30 4142

Mingmu Chrysanthemum Fish - is a well-known home cooked dish with a long history in Zhejiang cuisine. The recipe comes from the "Jineshan Fang Yao Lu" of the Song Dynasty, and the word "Mingmu" refers to the efficacy of this dish. Traditional Chinese medicine believes that fish can brighten the eyes. Chrysanthemum is borrowed from the light yellow color of fish after frying, indicating that its shape is very similar to chrysanthemum due to cutting< Br>

Details of ingredients

grass carpOne article
Salt bara little
Cooking wine1 spoonful
Chicken essencea little
White sugar2 spoons
vinegar2 spoons
Scalliona little

Technique

difficultybeginner
workmanshipFried
tasteFish fragrance
timeThree hours

Steps to make Mingmu Chrysanthemum Fish

1. Wash and cut off the head, tail, and gills of the fish.
2. Cut the fish meat along the spine of the fish.
3. Take a knife from the back of the fish and cut off the large thorns on its belly.
4. The appearance after cutting.
5. Cut the fish into roughly equal sized square pieces.
6. Change the fish meat into a cross shaped knife.
7. After cutting in sequence, add scallions, ginger, cooking wine, and a little salt. Grab well and marinate for about half an hour.
8. Prepare some dry starch.
9. Evenly coat the fish with a layer of starch. Wrap each one around.
10. Wrap it in sequence and let it stand for a moment, allowing the starch to fully adhere to the fish meat.
11. Heat the oil in the pot and add the fish chunks when it is 60-70% hot.
12. Take out the fish when it floats.
13. Continue to heat up the crude oil, and when it is 70% hot, add the pre fried fish and fry again.
14. When frying until the outer skin is golden and crispy, remove and control the oil.
15. Pour an appropriate amount of tomato sauce into the bowl, add 2 tablespoons of white sugar and 2 tablespoons of vinegar, and stir well.
16. Pour out the oil from the pot, leaving the base oil. Stir fry chopped scallions, ginger, and garlic.
17. Pour in the evenly stirred tomato sauce and stir fry until it bubbles and emits a fragrant aroma.
18. Add an appropriate amount of water starch to thicken the sauce, and finally add a little chicken essence for freshness.
19. Place the fish on a plate and pour the thickened tomato sauce over the fish.