Recommendation for New Year's Eve Cuisine: Home-style Money-Wrapped Fish Preparation

To talk about the New Year's Eve dinner, fish is always missing, as it signifies surplus every year. The phrase "surplus every year" has been around for a long time. Because the word for fish sounds like the word for surplus in Chinese, fish is typically used to convey this meaning. Especially during New Year's Eve dinner, there will be a dish of fish on the table, symbolizing surplus every year. The phrase "surplus every year" means prosperity and good fortune. Therefore, fish is an essential dish for the Spring Festival.

Today, I made a "Money Bag Fish". The belly of the fish was hollowed out to form a big money bag. Inside it, there were three types of meat filling, representing a full money bag;the red radish on top symbolizes abundant wealth and good luck coming in;hoping that this dish brings you fortune and good luck... Click here for more: What to eat for the New Year's Eve dinner"Surplus every year"---Money Bag FishIngredients: fish, meat filling, bamboo shoot cubes,

mushroom cubes,

green peas,corn, red radish,ginger slices, alcohol,soy sauce, oyster sauce,wheat starch, oil and salt The recipe for Money Bag Fish 1. Cut the fish along both sides of the spine with a knife; this allows you to see the separation between the backbone and flesh;2. Use scissors to remove the backbone and clean out the insides, leaving an empty sac in the belly; 3. Season the surface of the fish with salt and place ginger slices and alcohol for marination;

4. Mix the meat filling with salt, alcohol, and oyster sauce, stirring in one direction until well combined;

5. Add bamboo shoot cubes and mushroom cubes to the meat filling and mix again;

6. Stuff the prepared meat filling into the fish belly;

7. Seal the opening with wheat starch;

8. Dry the marinated fish with kitchen paper towels;

9. Fry the fish in a preheated pan with an appropriate amount of oil;

10. After one side is cooked, flip and fry until both sides are golden brown;

11. Pour in some water, add alcohol and old soy sauce, and simmer for five to eight minutes (depending on the size of the fish), turning occasionally;

12. Season with salt;

13. Remove the cooked fish from the pan and place it on a plate;

14.

The fish broth

add green peas and corn, and pour in wheat starch while stirring continuously to thicken the sauce;

15. Pour the thickened sauce over the fish;

16. decorate with red radish cut into coins on top.

tips:1. The money bag fish needs its belly cavity removed, which involves making two cuts along both sides of the spine and using scissors to cut through the backbone, cleaning out all contents inside; 2. The filling can be a meat mixture with bamboo shoot cubes and mushroom cubes, or you could use lamb or beef filling.

3. Stuff the filled fish into an oil pot for frying; make sure the surface is dry before adding to the oil. Fry over low heat until it moves freely in the pan without breaking;

4. After frying, pour some water, add soy sauce and other seasonings, simmer until nine-tenths cooked, then add salt.Cooked fish, add green peas and corn with wheat starch to thicken the sauce, pour over the fish, and finally decorate with red radish cut into coins. Made to decorate with money.

Tips:

1. To make a purse fish, you need to hollow out the belly of the fish, which is along the spine on the back;using a knife and then using scissors to break the bones, remove all the contents, wash it clean, and it will form an empty sac. Draw two cuts, then use scissors to break the backbone, remove the internal, clean thoroughly, and it forms a hollow sac;

2. The filling can be made with meat mixed with bamboo shoot and mushroom pieces; other options include lamb or beef fillings.Mutton meat filling,beef 3. After stuffing the fish, fry it in oil, making sure to dry any surface water before placing it in the pan; don't flip it right away but cook gently over low heat until the fish can move slightly when shaken, ensuring its skin stays intact...;

4. After frying the fish, add an appropriate amount of water, and season with soy sauce and other condiments; when about nine-tenths cooked, add salt to taste.The fish is then removed, and green peas and corn are added along with a slurry made from water and starch; this thickened sauce is poured over the fish, and finally, golden coins (carrot decorations) are placed on top for decoration. It can remain intact without breaking;

4. After frying the fish, add an appropriate amount of boiling water, add soy sauce and other seasonings, simmer until nine-tenths cooked, then add salt to taste;After cooking, remove the fish, add green peas and corn, thicken with water starch, pour the thickened sauce over the fish, and finally add golden coins (carrot) for decoration.