Fried mandarin fish

Introduction: Pot-pasted mandarin fish is made by Huaiyang method in Shanghai Mansion, which is fine, unique and unique in flavor. For example, in the block shape, each group sticks large fat slices and pickles with large fish fillets; The Huaiyang method is piece by piece, and the knives are uniform and keep tender. In terms of taste, all the gangs adopt salty and savory flavor, while Huaiyang's system adds scallion and vinegar to remove oil and fishy smell and increase flavor, which is welcomed by Chinese and foreign guests. In the 1960s, when Premier Zhou hosted a banquet for Prince Sihanouk in Shanghai Mansion, he tasted this dish and gave it favorable comments. Features: It is made of mandarin fish, fat and pickled vegetable leaves. The color of the finished dish is golden and green; The texture is crisp on one side and soft on the other; Vinegar pepper is delicious, fat but not greasy, and it is a delicacy in spring and autumn. Technology: The clean mandarin fish is boned and peeled, and the fish meat and cooked fat are respectively grown into rectangular slices (12 slices each) of 6 cm, 4 cm wide and 0.5 cm thick. The fish slices are mixed with onion, pepper, salt, monosodium glutamate and wine, and the cooked fat is powdered, and the pickles are trimmed into fat slices, and the fat slices are made with egg white paste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)