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This dish is from Shao Bo. The selected ingredients are not complicated, and it requires 1.75 kg of fish, preferably tiger shark fish, with tough meat and delicious taste, one egg white, 0.25 kg of dried water caltrop, 0.2 kg of sugar, 1.5 kg of plain oil in oil pan, and other condiments such as soy sauce, vinegar, ginger rice and wet starch. The raw materials are required to be "three fresh" and fresh, and the fish should be alive; Fresh, fish can change with the season; Delicious, choose the best seasoning. The dish should have a pot in the canyon and fry the fish in the main pot at the same time, and make the gravy in one pot. Fish meat is boneless, smeared with water chestnut paste, put into an oil pan, scooped up with a colander as soon as it floats, then put into 20% hot oil, constantly turned over, fried until crisp, and then fished into a bowl after a moment of high heat; At the same time, make brine in another pot, first fry ginger rice slightly, put 3 spoonfuls of clear water, then add white sugar soy sauce, thicken it with wet starch after boiling, and pour it into a bowl quickly. Fish and marinade are served quickly at the same time, and immediately pour the marinade on the fish, only to hear a "squeak" and a wisp of white steam. The whole process, first, pay attention to the temperature, the slow fire to slow fire, the fire to fire. When the oil is slow, the fish should be fried thoroughly, and when the fire is strong, the fish should be fried crispy outside and tender inside. The second is to pay attention to speed, and the dishes and marinades should be completed at the same time, so that they can appear at this time. Crispy, sweet, delicious, and good in sound and taste. (Jiangdu) Shao Bo Braised Fish is a special food in Shaobo Town, Jiangdu District, Yangzhou City, Jiangsu Province. Shao Bo braised fish, as an authentic court dish in Qing Dynasty, is full of color, flavor, shape and spirit, and all eaters are amazed.
Reprinted with attribution:
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