Bozi fish
Bozi fish is said to be a well-known Shandong dish. It is named because it looks like corn cobs, and requires slightly higher knife cutting skills. After the fish slices come down, the thicker parts should be cut off to make the thickness of the slices basically the same, so that the curvature of the pot can be basically the same, and the shape of the "stick" can be even.
Recipe Recommendations
- net fish 500g
- guozhen appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and sweet
- fried
- ten minutes
- senior
Steps for Bozi fish
1
Slice the fish and smooth it out. Cut the fish into a vertical cross-cut knife to 4/5 of the thickness of the fish. Put a little cooking wine, salt, and pepper on the cut-cut fish and taste it for later use.
2
Prepare to chop the cooked sweet corn kernels, cut the onions, ginger, and garlic into the size of rice grains, melt appropriate amount of the fruit with water, add a little corn powder, salt, and monosodium glutamate, and mix into a bowl juice.
3
Dip the delicious fish meat in whole egg liquid and fill it with dry flour. Add oil in the pan and heat it to 50% heat. Put the fish meat in low heat and fry it. When it is hot, the fish meat will be rolled into a stick shape. Use a colander and chopsticks to control the shape of the rolled fish meat.(Gently, don't break it). About 2 or 3 minutes, the fish is taken out when it is cooked inside. The oil temperature is raised to 80% hot on high fire. Put the "stick" into the pan and fry again, and the crispy skin is taken out and placed on a plate.
4
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5
Leave a little base oil in the pan, add chopped corn kernels, onions, ginger, and garlic, stir-fry until fragrant, add a little water to boil slightly, add a bowl of juice, bring to a boil, and pour it on the "stick".
6
How the effect is.