The Spring Festival has passed, and fresh food ingredients left over during the Spring Festival at home must be handled in a timely manner. If there is no quick-frozen freezer at home, many raw materials will become stale after being stored for a long time. If raw materials stored at low temperatures do not meet the requirements, they will easily deteriorate. Using these potentially deteriorated foods in spring can easily cause food poisoning!
I bought a few mandarin fish before the festival. Some of them had been eaten during the Spring Festival, and some had been frozen for half a month. Today, I used a mandarin fish to make a private specialty dish,"Fried Mandarin Fish Balls."
The method of "frying mandarin fish balls" is simple, but the key is to adjust the taste well. Although it is quick-frozen mandarin fish, if handled properly, it will taste very delicious and will no less than some big dishes for guests. The specific practices are as follows;
fried mandarin fish balls
By JosueTrantow
Recipe Recommendations
- mandarin fish 一尾700 grams
- ginger slices 10 grams
- garlic slices 10 grams
- starch 5 grams
- qingshui appropriate amount
- cooking oil appropriate amount
- pepper 20 grains
- eggs 1 piece
- dry starch 20 grams
- red pepper slices 30 grams
- salt 1 grams
- pepper appropriate amount
- chicken essence 2 grams
- white sugar 20 grams
- soy sauce 3 grams
- balsamic vinegar 15 grams
- yellow wine 15 grams
- salty and sweet
- explosion
- half an hour
- ordinary
Steps for fried mandarin fish balls
1
Ingredients: purified mandarin fish, onion slices, ginger slices, garlic slices, salt, pepper powder, chicken essence, white sugar, soy sauce, balsamic vinegar, rice wine, starch, water, cooking oil, pepper, eggs, red pepper slices, yellow pepper slices, green pepper slices.
2
Wash the clean mandarin fish and remove its head, then use a knife to break the fish to the bones.
3
Then cut into 3 cm square pieces and place them in a basin. Sprinkle with pepper grains, salt, pepper powder and rice wine and grasp well.
4
Add an egg, grab well, marinate for 30 minutes, set aside.
5
Blend the bowl juice, add salt, pepper, chicken essence, white sugar, starch, soy sauce, balsamic vinegar and rice wine into the bowl, pour a little water into the bowl and mix well, and finally add half of the onion, ginger and garlic slices for later use.
6
Put appropriate amount of dry starch in the marinated mandarin fish and grasp well.
7
Heat the oil pan until it is 60% hot, add in the fish pieces and fry them out.
8
After fishing out the fried mandarin fish, increase the oil temperature to 70% to 80% heat, pour in the fried mandarin fish pieces again and fry again.
9
Fry the outer skin until golden and crispy. Remove and set aside.
10
Heat another pot, add a little oil, add onion, ginger and garlic slices, stir-fry for a while, add the ingredients, colorful peppers.
11
Put the colored peppers into the pan and stir-fry them for a while, then add the mandarin fish pieces.
12
Cook in a bowl of juice and stir fry several times over high heat.
13
After stir-frying well, you can take out of the pot and plate.