Nowadays, supermarkets sell a kind of frozen dragon carp meat of good quality. Its meat is delicate and without any bone spurs, making it most suitable for the elderly and children.
Long carp meat can be used to make many dishes, such as frying, steaming, etc. You can also use it to make fish balls or cook fish fillet porridge. It's also great to make western food with dragon carp, and you can make grilled fish of different flavors. In short, this kind of raw material is very easy to use.
Today, dragon carp is used to make a private dish called "Kung Pao Dragon Pork Ball". The method is as follows;
Kung Pao Dragon Riqiu
By ArdenHaley
Recipe Recommendations
- slightly spicy
- explosion
- ten minutes
- simple
Steps for Kung Pao Dragon Riqiu
1
First, cut the fish meat into 2 cm square dices and paste it.
2
Add a little salt, pepper and Shaoxing wine to the fish and gently grasp well with your hands.
3
Grasp well and sprinkle with appropriate amount of dry corn starch.
4
Then gently grasp the fish meat again and again, and finally add a little cooking oil to set aside.
5
Blend and thicken in a bowl; put 1 gram of salt in a bowl.
6
Add a little pepper.
7
Add 2 grams of MSG.
8
Then add 20 grams of white sugar.
9
Add 25 grams of rice vinegar and 10 grams of soy sauce.
10
Finally, add 20 grams of Shaoxing wine.
11
Stir well with appropriate amount of water starch.
12
Stir well and add 40 grams of diced green onion.
13
Heat the pan, pour in cool oil, and pour into the fish until it is smooth. Remove the fish and set aside.
14
Leave the base oil in the pan and stir-fry the pepper until fragrant, then add the dried peppers, diced ginger slices and the remaining diced onions and stir-fry until fragrant.
15
After frying until fragrant, add the smooth fish meat and chili powder and stir-fry.
16
Stir fry the red oil and cook it in a bowl to thicken and stir fry several times over strong heat.
17
After the sauce is gelatinized, add in the cooked peanuts and stir well.
18
After stir-frying well, you can take out of the pot and plate. (Cooking takes 3 minutes)Kung Pao Dragon Riqiu Make Tips
Characteristics of Kung Pao Dragon Rye Ball: The finished product has a light red color, complete and tender fish, crispy peanuts, sweet, sour and salty taste, a slightly spicy aftertaste, and a clean and juicy plate. Warm tips: 1. The so-called fish balls can actually be cut twice as big as ordinary diced fish, and the heads should be cut as neatly and evenly as possible. 2. Don't grab the fish hard when making the paste. Keep your fingers gentle and fast when operating to make the fish soft and smooth. 3. When using oily fish, keep the oil in the hot pan cool, and control the oil temperature to 20% to 30% heat. Then gradually heat up the heat and gently stir with chopsticks. It is advisable not to stick to the pan. When the fish is slid until 80% cooked, fish can be taken out when necessary. 4. During the frying process, the action should be light and light. The method is to shake the frying spoon and turn it several times to evenly wrap the sauce. Try not to stir back and forth with a spoon or shovel, otherwise the frying will not be beautiful. This private stir-fried "Kung Pao Long Lei Ball" with big stir-fried spoon is ready for friends 'reference!