Fisherman roasted perch
Ingredients: chicken essence
Recipe Recommendations
- cooking wine 10 grams
- salt 5 grams
- MSG 5 grams
- white sugar 3 grams
- chicken essence 3 grams
- Weidamei 5 grams
- pepper 3 grams
- oyster sauce 5 grams
- chives 2 grams
- sesame 10 grams
- peanuts 15 grams
- cumin powder 10 grams
- cumin 15 grams
- slightly spicy
- burn
- ten minutes
- simple
Steps for Fisherman roasted perch
1
First, slaughter the bass to remove the internal organs, remove the backbone from the inside of the fish belly, and use a cross knife inside.2
Rinse the fish and place it in a basin, add cooking wine, salt, monosodium glutamate, white sugar, pepper, chicken essence, ameda, and oyster sauce, marinate for 5 minutes, pat on a small amount of starch, and bake in a 200-degree oven for 10 minutes. Remove.3
Put 200 grams of grilled fish juice in a pot, stir-fry over low heat for about 5 minutes, add cumin powder and cumin grains, pour on the grilled fish, then sprinkle with chopped peanuts and sesame seeds, and add chopped green onion to serve.4
Key to production: Adding too much cumin powder will affect the appearance of the vegetables, and adding only cumin grains will not fully enhance the cumin flavor, so use the two in combination.5
Grilled fish sauce: 100 g celery rice, 50 g onion rice, 50 g green pepper rice, 30 g red pepper rice, 100 g Lee Kum Kee seafood sauce, 100 g pork ribs sauce, 100 g spicy beef sauce, 50 g garlic spicy sauce, 5 g salt, 10 g MSG, 10 g chicken essence, 20 g Meiji Xian, 10 g chicken juice, 700 g salad oil, put all the seasonings into the basin and mix well, and stir-fry until fragrant before using.6
Remove it when roasting for 8 minutes, mix the cumin and chili noodles with green onion oil, brush it on the fish, roast it for 2 minutes, and place on a plate. Then pour on the grilled fish juice, sprinkle with chopped peanuts and sesame seeds, and add chives flowers. It is very delicious and has good color and good effect