Bright eyed chrysanthemum fish

Mingmu chrysanthemum fish is a well-known family dish with a long history in Zhejiang cuisine. The recipe comes from Jin'e mountain Fang Yao Lu in the Song Dynasty. The word Mingmu is the efficacy of this dish. Traditional Chinese medicine believes that fish can brighten the eyes. The light yellow color of chrysanthemum borrowed from the fried fish also indicates that its shape is very similar to chrysanthemum because of its knife.This dish is particular about knife technique and unique in cooking. The finished dishes are bright in color and delicious in taste. The skin is sour, sweet and crisp, and the meat is fragrant and fresh.

Main Ingredients

• Grass Carp 1

Auxiliary Ingredients

• ketchup appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• scallion A few
• starch appropriate amount
• Vinegar 2 tsp
• White sugar 2 tsp
• Chicken essence few
• Cooking wine 1 scoop
• Salt bar few

1: When changing the cruciform knife, the knife is cut to the fish skin. As long as the fish skin is not cut, it will not be loose. If the knife is only cut to half of the fish, the fried fish will not look like chrysanthemums.2: Take special care when marinating and powdering the fish after changing the flower knife. Don't break it.3: It must be fried again before the fish is golden and crisp.