Wan Chi Ji Hua Yu
- Ingredients
- Seafood Bass200 grams
- Ramps80 grams
- Shi Jian15 grams
- Fresh Lemon juice8 grams
- Salt15 grams
- Black pepperSugar5 grams 8 grams
- Soy sauce, light Soy sauce, dark6 grams 4 grams
- Mexican chili Young6 grams
- Spring onion Ginger GarlicEach 10 grams
- Kuai jiao Oil5 grams
- Salad oil500 grams (actual consumption 20 grams)
- Starch80 grams
- EggOne piece
- Sichuan flavor Chrysanthemum fish preparation steps 1. Take the fish pieces and cut them into chrysanthemum flower shapes with a crosshatch pattern, season with salt and black pepper, marinate well and set aside.
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Ramps are washed clean, blanched in boiling water, and set aside.2. Heat a pot with a little oil, add the stir-fried, then add clear broth, followed by sugar, salt, fresh
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lemon juice light soy sauce, dark soy sauce, Mexican chili, and adjust the flavor with starch to thicken. 3. In a pot, heat oil, coat the chrysanthemum fish with starch and egg liquid, then coat it again with starch and fry until thoroughly cooked in 60% hot oil, then remove and plate up.
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4. Serve the ramps as decoration, pour the prepared sauce over the chrysanthemum fish, adding a little Sichuan pepper oil at the end.
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Tips
- Features: Aesthetic appearance, spicy and sour with a hint of tanginess, rich taste
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Key Points: Precision in knife skills is crucial; control the oil temperature during frying.
Tip: Knife skills are crucial; control the oil temperature while frying.
