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.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.
Step 1 . Fish wash clean and cut off the head, tail and gills.
Step 2 . Slice the fish along the spine.
Step 3 . Cut off the big thorns on the belly of the fish by cutting from the back of the fish.
Step 4 . After cutting.
Step 5 . Cut the fish into square pieces of roughly the same size.
Step 6 . Change the fish into a cross knife.
Step 7 . After cutting in turn, add onion, ginger, cooking wine and a little salt, and marinate for about half an hour.
Step 8 . Prepare some dry starch.
Step 9 . Coat the fish evenly with starch. Wrap each one.
Step 10 . Wrap it in turn and let it stand for a while, so that the starch is completely adsorbed on the fish.
Step 11 . Heat the oil in the pot and add the fish pieces when it is 60% or 70% hot.
Step 12 . Fish is fished out when it floats.
Step 13 . The crude oil continues to be heated. When it is 70% hot, add the freshly fried fish and fry again.
Step 14 . Deep fry until the skin is golden and crisp. Remove and control the oil.
Step 15 . Pour appropriate amount of tomato paste into a bowl, add 2 tablespoons of sugar and 2 tablespoons of vinegar, and stir well.
Step 16 . Pour out the oil in the pan, leave the bottom oil, and fry the chopped shallots, ginger and garlic.
Step 17 . Pour in the tomato sauce and stir fry until fragrant.
Step 18 . Add some water starch to thicken, and then add a little chicken essence to make it fresh.
Step 19 . Place the fish on a plate and pour the thickened tomato sauce over the fish.
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