Wanzi homesick fish
By EstelBeer
This dish has certain requirements for cutting skills! Otherwise, the shape will not be ideal.
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Steps for Wanzi homesick fish
1
Preparation: fish clean, remove scales, internal organs. Cut off the head and tail with a knife (retain), and cut off the keel along the back with a knife. Slice to abdominal thorn, made into two pieces of clean meat standby.2
Change the fish meat into a cross knife, add rice wine, refined salt, green onion and ginger, and marinate. Pat the marinated fish, fish head, and fish tail with cornflour, hang a layer of egg paste, and stick with bread crumbs. Stir fry the pine nuts until fragrant, remove the thin skin and set aside.3
Put a little oil in a wok. Add spring onion and ginger foam and stir fry until fragrant, add tomato paste, and stir fry over slow heat until golden red. Add the soup and add salt, bring the white sugar to the boil, add white vinegar, mix the flavor, thicken with starch, and make ketchup and put it out of the pan.4
Add 1000 grams of oil into the pan, add the oil when it is 60% hot, and fry the fish, fish head, and fish tail separately until golden brown. After controlling the oil, place it on a plate and pour with the prepared ketchup. Sprinkle with pine nuts.Wanzi homesick fish Make Tips
Note: Pine nuts, also known as pine nut kernels, sea pine nuts, and Silla pine nuts, are the seeds of the Korean pine (*Pinus koraiensis*), a plant of the Pinaceae family. They have been widely enjoyed since ancient times. The Ming Dynasty text *Bencao Jingshu* states, "Pine nuts taste sweet and nourish the blood. When blood and qi are sufficient, the five internal organs naturally become moist, the hair turns black, and one does not feel hungry. Immortals often consume this item. Thus, it can prolong life, lighten the body, and prevent aging." Therefore, it is praised as the "fruit of longevity."