Eat both the whole fish
[Eat Whole Fish and Two] is a super classic Shandong dish. One dish has two colors and two flavors. Half is steamed, salty, fresh and light, and the other is fried, sweet, sour, and crispy. It is delicious and nutritious. It is suitable for all ages, beautiful in shape, and definitely serves guests with extra dishes!
Recipe Recommendations
- fresh fish 600 grams
- shrimp 10 rats
- diced carrot appropriate amount
- green beans appropriate amount
- dry starch Banxiaowan
- salt 2 teaspoons
- egg white appropriate amount
- white sugar 1 tablespoon
- ketchup 1 tablespoon
- vinegar 1 tablespoon
- clear soup appropriate amount
- sesame oil appropriate amount
- vegetable oil appropriate amount
Steps for Eat both the whole fish
1
Clean up the fish and cut off the head and tail.
2
Split the fish head in the middle.
3
Remove two slices of fish and remove the thorns on the fish's belly.
4
Take a piece of fish skin face down and place it on the chopping board. Open the fish with a diagonal knife from the front of the fish body, connecting the fish skins.
5
Rotate the fish meat, cut it crosswise and change it into a squirrel knife.
6
The chopped squirrel knife.
7
Put half of the fish head into a container, add onion ginger water, salt, and Shaoxing wine to marinate.
8
The other piece of fish meat is cut into large pieces connected with fish skins using an oblique knife method.
9
Chop shrimp and pork fat into a paste.
10
Add salt, onion and ginger water, egg white, chicken essence, and sesame oil and mix to form a filling.
11
Spread them on the fish slices of Practice 3 respectively.
12
Add shredded spring onions and ginger together with the other half of the fish head and place it in a steamer. Steam for 7 minutes until cooked. Remove the spring onions and ginger, and place it on the side of the fish plate.
13
Pour oil into the pan and heat it to 80% heat over medium heat. Pat the squirrel fish, the other half of the head and tail, with dry starch, fry it in the pan until golden yellow, remove it, place it on the other side of the fish plate, and arrange the head and tail.
14
The setting is complete.
15
Leave the oil in a wok, add chopped green onions, diced carrots, ketchup, and sugar, stir fry.
16
Then add the broth, vinegar, salt, and green beans to boil, use water starch to thicken, add a small amount of hot oil to mix well.
17
Pour it on the fried squirrel fish.
18
Pick up another wok, pour in the clear soup, add salt, Shaoxing wine, and chicken essence to boil over high heat, add sesame oil and minced coriander, and finally use water starch to thicken.
19
Pour it on the steamed fish, and place two red cherries on the fish eyes for decoration.