Orange two-color chrysanthemum fish
By VicentaLakin
Recipe Recommendations
- yellow croaker appropriate amount
- coriander appropriate amount
- orange juice appropriate amount
- tomato juice appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cornflour appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Orange two-color chrysanthemum fish
1
Clean and remove the yellow croaker purchased back.
2
Cut off the fish belly.
3
Use a knife to cut the fish flat from the fish tail.
4
Slice the fish with a knife obliquely but do not cut the fish.
5
Cut the fish fillet every time you cut it to the fifth piece and then cut the strips with a vertical knife. Don't cut the fish skin.
6
Marinate the cut fish pieces with ginger, wine, salt and water (the purpose of adding water is to make the fish pieces evenly taste)
7
Drain the marinated fish pieces with kitchen paper.
8
Prepare the raw flour, put the fish pieces into the raw flour and wrap them with the raw flour.
9
Put the fish fillet wrapped in cornflour into Xiaodie.
10
Heat the oil in the pan until it bubbles with chopsticks, then put in the fish pieces wrapped in cornflour and fry them until they are done, pick up and drain the oil.
11
Fried fish nuggets.
12
Cut the orange in half and squeeze the juice.
13
Squeezed orange juice.
14
Put the orange juice into a wok, add sugar, and boil with a little vinegar until thick.
15
Add the fish pieces and wrap them in the sauce.
16
Garnish the plate with cilantro.
17
Place the chrysanthemum fish wrapped in orange juice on a plate.
18
For chrysanthemum fish in tomato sauce: Add sugar, water, and vinegar to tomato sauce, mix well, boil until thick and pour on the fish pieces.
19
finished good drawing
20
finished good drawing