Chrysanthemum fish
Ingredients: ketchup,bass,onion,Jiang,starch,white vinegar,sugar,custard powder
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- senior
Steps for Chrysanthemum fish
1
The bass are slaughtered, cleaned, and the fish heads are cut off.
2
Cut along one side of your back.
3
Cut the fish into two slices against the spine.
4
Turn the side with the spine over, slice out the fish and remove the spine.
5
Remove the large spines from the abdomen.
6
The other half also removes large thorns, and there are no small thorns in the bass meat.
7
Use a knife to slice the fish obliquely, without fragments, and connect it at the fish skin.
8
Slice four connected slices of fish.
9
The fourth knife cuts to form a set of four connected fish slices.
10
Set of slices of fish fillets.
11
Place a set of fish fillets across.
12
Do not cut the shredded silk with a knife, let it connect at the fish skin.
13
Cut the shredded fish evenly.
14
A cut piece of chrysanthemum fish.
15
Cut it all out.
16
Put in onion and ginger water and soak for a while.
17
Squeeze the water and add it to the mixture of cheese powder and starch.
18
Spread the powder puff evenly and shake off excess powder.
19
Put it in a medium-high temperature oil pan and fry it until done.
20
Place the fried chrysanthemum fish on a plate.
21
Heat the pan, add a little salad oil, add ketchup and stir-fry, add a spoonful of water, add sugar and white vinegar to boil, and slightly add a thin sauce.
22
Pour the boiled sauce on the chrysanthemum fish.