Orange juice and chrysanthemum fish
The practice of Anhui cuisine [Chrysanthemum Fish], Anhui cuisine consists of riverside cuisine, Huaihe cuisine and Huizhou local cuisine from Anhui Province.
Recipe Recommendations
- grass carp 一条约1千 grams
- MSG appropriate amount
- refined salt appropriate amount
- ginger appropriate amount
- cornflour appropriate amount
- orange juice appropriate amount
- salty and fresh
- skills
- half an hour
- senior
Steps for Orange juice and chrysanthemum fish
1
Take 1 kilogram of grass carp, remove and wash.
2
Cut open from the middle and remove the bones.
3
Take the boneless fish skin downward, cut it with an oblique knife three times and then cut it with a fourth knife. Be careful not to cut the first three knives, and then cut it again when you cut the fish skin.
4
Cut them one by one and wait for the next step.
5
Then take the cut fish with a knife blade, cut the skin horizontally, about one centimeter wide, cut the skin one by one without cutting it, place it in a bowl, add MSG, Shaoxing wine, refined salt, ginger juice, and mix well, pickle for 10 minutes.
6
Place the cornflour on a plate, take the fish slices cut with the cross flower knife and place them in the cornflour, so that every part of the fish is dipped in cornflour for easy frying and chrysanthemums bloom.
7
Cut them one by one, and pat them with raw flour for later use.
8
Take a fish cut with a cross-cut knife, turn it over into a circle and clamp it with chopsticks, place it in an oil pan to shape, then loosen the chopsticks, and fish it out when it is golden yellow (the oil temperature should be 70% hot at 175°).
9
Fry them one by one, remove them and plate them.
10
Orange juice can also be used as a finished product that I can squeeze myself from fresh oranges and buy it more easily.
11
Pour the orange juice into the pan, add the white sugar, slowly heat until the white sugar melts, and then use starch to hook up the dough.
12
Pour the boiled orange juice on the fried fish shaped like chrysanthemums.