Coloured Ding Bass

Published Jan 18, 2023 at 16:02pm ET

Coloured Ding Bass

This was made by my chef on my mothers birthday. It looks good that the fish is not deep-fried enough to crisp and tender. You have to refuel!

Food Material List

1 Perch One tail
2 peas Few
3 Corn grain Few
4 cucumber Half root
5 Shredded onion and ginger Few

Operational steps

1 After removing the viscera and washing, the fresh perch is cut longitudinally from its stomach, and the main thorn is removed from the middle. Then it is cut into a flower knife. Here we need to say that the knife should be sharp enough. After removing the fish bones, it is better to freeze a little and then change the knife. It will be very beautiful. Look at me because I did it for the first time, underestimated, blunt knife not to say, nor frozen, directly changed knife, looks very ugly.
2 Marinate fish with a little salt and cooking wine for half an hour, then control the juice and pat dry starch on it.
3 Prepare cucumber cucumbers, cooked peas and corn kernels, tomato sauce with sugar, water and starch to blend into your favorite acidity and sweetness.
4 Prepare minced onion and ginger, garlic
5 When the pot is heated, add enough cooking oil. When it is eight minutes hot, place the fish skin in the pot and fry it to make yellowish. Then fry it again in a big fire to remove the oil. Before that, according to the size of their own pot, cut the fish into sections.
6 Place fried fish on a plate
7 Leave a little oil in the pot, add garlic, onion and ginger, stir-fry, then add cucumber, pea, corn, etc. and add tomato sauce to boil.
8 Pour it on fried fish.

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