Mingmu Chrysanthemum Fish--is a long-standing and well-known home-cooked dish in Zhejiang cuisine. The recipe comes from the Song Dynasty's "Jin Eshan Fang Medicine Record". The word "Mingmu" is the effect of this dish. Traditional Chinese medicine believes that fish can improve eyesight. Chrysanthemum comes from the light yellow color of fried fish, which also indicates that its shape is very similar to chrysanthemum due to the knife.
This dish pays attention to knife techniques and has unique cooking. The finished vegetables are bright in color and delicious in taste. The skin is sweet and sour and crisp, and the meat is fragrant and tender.
Mingmu chrysanthemum fish
By JaydaJacobi
Recipe Recommendations
- grass carp a
- salt a little
- cooking wine 1 scoop
- chicken essence a little
- white sugar 2 tablespoons
- vinegar 2 tablespoons
- starch appropriate amount
- onion a little
- Jiang appropriate amount
- garlic appropriate amount
- ketchup appropriate amount
- fish-flavored
- fried
- several hours
- ordinary
Steps for Mingmu chrysanthemum fish
1
Wash the fish and cut off the head, tail and gills.
2
Slice the fish meat along the fish backbone.
3
Lower the knife from the back of the fish and cut off the large thorns on the fish's belly.
4
What it looks like after cutting it.
5
Cut the fish into square pieces of approximately the same size.
6
Change the fish into a cross knife.
7
After cutting them in turn, add green onions and ginger, cooking wine, and a little salt, grab well and marinate for about half an hour.
8
Prepare some dry starch.
9
Coat the fish evenly with a layer of starch. Wrap every strip.
10
Wrap them in turn and let them sit for a while to allow the starch to completely adsorb on the fish.
11
Heat the oil in the pan, and add the fish pieces when it is 60 to 70 percent hot.
12
Remove the fish when it floats.
13
The crude oil continues to heat up, and when it is 70% hot, add the freshly fried fish meat and fry it again.
14
Fry until the outer skin is golden and crispy, remove and control the oil.
15
Pour appropriate amount of ketchup into a bowl, add 2 tablespoons of sugar and 2 tablespoons of vinegar, and stir well.
16
Pour out the oil in the pan, leave the bottom oil, and stir-fry the chives, ginger and garlic.
17
Pour in the well stirred ketchup and stir-fry until frothy and fragrant.
18
Add appropriate amount of water starch to thicken, and finally add a little chicken essence to freshen up.
19
Place the fish on a plate, pour the thickened ketchup sauce on the fish.Mingmu chrysanthemum fish Make Tips
1: When changing the cross flower knife, cut the knife to the fish skin. As long as the fish skin is not cut off, it will not loosen. If the knife only cuts the fish to half, the fried fish will not look like chrysanthemum. 2: After the fish meat after the modified flower knife is changed, be very careful when marinating and powdering, so as not to break it. 3: Be sure to fry it again before the fish will be golden and crispy.