Uncategorized

A delightful chrysanthemum fish with vanilla

Cantonese cuisine

Food Material List

  • 1 carp 2 jin
  • 2 Scallion and Ginger Water 8g
  • 3 cucumber One root
  • 4 corn starch 250g
  • 5 Ketchup 50g
  • 6 salt 1 scoops
  • 7 sugar 2 scoops
  • 8 Vinegar 3 scoops
  • 9 Cooking wine 4 scoops

Operational steps

  • 1 Supplementary materials: onion and ginger water, cooking wine, tomato sauce, salt, sugar, starch, dry starch, cucumber
    A delightful chrysanthemum
  • 2 Ingredients: carp to viscera dry spare
    A delightful chrysanthemum
  • 3 Cut the fish into two pieces by removing the main spine
    A delightful chrysanthemum
  • 4 Cut fish horizontally and vertically into 9% vertical cutters. Pay attention to exposing the skin of each cutter, but not cutting the skin.
    A delightful chrysanthemum
  • 5 Put all cut chrysanthemums in clean water to remove the fishy smell. Put some scallions, ginger water and cooking wine into the water.
    A delightful chrysanthemum
  • 6 Then the chrysanthemums were patted into dry starch in turn.
    A delightful chrysanthemum
  • 7 When all is ready, add 70% hot oil and fry until light golden.
    A delightful chrysanthemum
  • 8 After frying, control oil and fish out the swing plate. Cucumber is cut into rhombic leaves and placed around.
    A delightful chrysanthemum
  • 9 Making sauce: Stir-fry a little oil in tomato sauce, then add onion and ginger juice, water, sugar, salt, cooking wine.
    A delightful chrysanthemum
  • 10 Add the final vinegar before blending, then add water and starch to blend into a flowing soup, not too thick, and finally pour a spoonful of freshly fried fish oil to color.
    A delightful chrysanthemum
  • 11 Finally, it can be sprinkled on the surface of the fish.
    A delightful chrysanthemum

Leave a Reply

Your email address will not be published. Required fields are marked *