How to make Spring thunder startled the dragon and dropped the bass

"Spring thunder startled the dragon and fell on the bass"
"The first dish in the world" is also known as "Spring Thunder Shocking Dragon" and "Thunder on the Flat", also known as "Shrimp Crispy Rice", and is a traditional famous dish in the Suxi area of Jiangnan.
It is said that when Emperor Qianlong first went to Jiangnan, he had meals in a small restaurant somewhere in Wuxi. The store uses home-made rice crust, deep-fried and crispy, and carefully selects shrimp, cooked chicken shredded, and chicken soup to make marinade. When serving to the table, I poured the marinade on the crisps, and suddenly there was a "whoosh-" and "squeaky-" sound, and the fragrance came to my nostrils. It is said that Emperor Qianlong was startled by the sound and asked,"What is this dish?" The chef replied: "Spring thunder startled the dragon!" After Qianlong tasted it, he felt that the dish was fragrant, crispy and exceptionally delicious, so he praised it and said: "This dish can be called the best in the world." In fact, using crispy rice to make vegetables was used in our country in the Tang and Song Dynasties, but at that time it was not famous as a general folk snack. Unexpectedly, hundreds of years later, this ordinary casserole, which was cleverly cooked by the chefs in the store, especially after being tasted by Emperor Qianlong, would be worth hundreds of times and won the reputation of "the most famous dish in the world."
Shanghai restaurants began to operate this dish in the 1930s and strive for excellence in its production, making it more famous.
"Spring Thunder Shocking Dragon Falling Perch" is a creative dish that is "the world's number one dish" that is fried, roasted, fried and stir-fried with the gourmet prize "Asda 8128 Easy Clean Non-Stick Fletter'.
Now I will upload the ingredient configuration diagram of "Spring Thunder Shocking Dragons Falling Perch" to share with you.
May delicious food always accompany you, and everyone will have a happy and healthy life!

"Making Crispy Rice": Choose a small bowl of dry rice, and use "ASD 8128 Easy Clean Non-Stick Frying Pan" as the cooker;

Wash and dry the "ASD 8128 Easy Clean Non-Stick Frying Pan", and pour the small bowl of rice into the pan;

Use a small spoon to place rice on the bottom of "ASD 8128 Easy Clean Non-Stick Frying Pan" and lay it into a round cake shape about 5mm thick;

After the rice is laid in "ASD 8128 Easy Clean Non-Stick Frying Pan", it is moved to the gas stove;

Cover the pot and heat on slow fire until steaming;

When water vapor appears on the lid of the pot, open the lid and continue to fry with slow fire to promote the rapid evaporation of water in the rice;

In order to heat the rice evenly during the frying process, you can continuously rotate the rice round cake with your hands, or change the heated area at the bottom of the pot. When you hear squeaks and fragrance, you can turn it over;

After turning over, the rice round cake has a slight crispy shell and a soft texture, so you can use a flat shovel to compact it, then pour in a proper amount of peanut oil, and fry the rice round cake with slow fire into a crispy rice;

Continue to place the grilled crisps in "ASD 8128 Easy Cleaning Non-Stick Frying Pan" and let it cool naturally;

Remove the scales of the bass, wash the internal organs of the blood, and use a knife to extend the fish's belly line until it reaches the back and ridge of the fish;

The other side of the bass is also cut with a knife to the back of the fish;

Use scissors to cut off the bass vertebrae;

Use a knife on the bass, tilt the knife at about 40 degrees, and cut the knife flower about 1cm wide. Note: About 1cm of fish skin should be left at the open area of the abdomen to avoid cracking during frying;

When the processed perch is unfolded, the width of the knife pattern and the depth of the knife on both sides should be consistent to facilitate the control of the frying heat;

Pour the processed bass into the onion, ginger, salt, cooking wine, and pepper powder into a slurry for about 10 minutes to remove the fishy smell and add flavor;

Spread the prepared bass evenly with dry starch on every corner of the bass body, especially in the knife seal;

Wash the carrots and cut them into dices of about 8mm;

Wash green beans (peas) with clean water, steam them in the microwave;

Place the processed crispy rice, perch, carrot, and green bean on the table for later use;

Remove the crispy rice from "ASD 8128 Easy Clean Non-Stick Frying Pan" and place it on a plate for later use;

"Cooking diced green beans and radish in tomato sauce" Place "ASD 8128 Easy Clean Non-Stick Frying Pan" on the stove and heat it, add green beans and diced carrot and stir-fry;

After stir-fry the ingredients and color, add appropriate amount of water, cover the lid, and cook the ingredients over low heat;

When the ingredients are crispy and fragrant, add tomato sauce and white sugar and simmer for a while. After the white sugar dissolves the paste and gives flavor, then thicken it with water starch to make 'tomato sauce, green bean and radish diced' and serve in a bowl for later use;

Wash and dry "ASD 8128 Easy Cleaning Non-Stick Frying Pan", add peanut oil (can drown the bass) and heat;

When the oil temperature in "ASD 8128 Easy Clean Non-Stick Frying Pan" rises to about 150 degrees, add the processed perch and fry it;

During the frying process, hot oil is continuously poured on the back of the bass with a spoon to accelerate the crust and crispy of the bass skin, thereby ensuring the quality and moisture of the bass;

Fry the bass until golden yellow, take it out for later use, and continue to heat the original pan;

When the oil temperature in "ASD 8128 Easy Clean Non-Stick Frying Pan" rises to about 150 degrees, put in the crisps and turn down the fire appropriately to allow the crisps to be stewed in the hot oil for a while;

When you hear ordinary frying sounds in "ASD 8128 Easy Clean Non-Stick Frying Pan", turn on the stove and fry the rice crust to bloom and turn it into golden yellow;

Serve the fried rice crust while it is hot in time;

Place the fried bass on the crisps in time and serve at the same time as the cooked 'green bean diced radish in tomato sauce'.

After the crispy rice and bass are served, pour on the 'tomato sauce, green beans, diced radish' marinade (Note: When pouring the sauce, the crispy rice will make a 'squeaking' and 'whoo-who-whoo-whoo-who-whoo-whoo-who-who-who

Illustration of the finished product of "Spring Thunder Shocking Dragon Falling Perch" cooked with "ASD 8128 Easy Clean Non-Stick Frying Pan".

Spring thunder startled the dragon and dropped the bass

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