Dangsu mandarin fish

Cuisine: Su cuisine taste: sweet and sour price: 40-80 yuan features: beautiful shape, can be confused, crispy skin and tender meat, sweet and sour. Raw materials: 500g of yam, 20g of dried mushrooms, 35g of fresh mushrooms, 35g of bamboo shoots, 50g of oil skin, 20g of starch (broad bean), 25g of vinegar, 15g of white sugar, 2g of monosodium glutamate, 10g of ginger, 10g of pepper (red and sharp), 5g of coriander, 15g of sesame oil. Production method: 1. Cook and peel the yam, spread it into fine mud with a knife and put it in a bowl. 2. Add shredded mushroom, shredded spring bamboo shoots, sesame chips, monosodium glutamate and refined salt into the yam mud and mix well. 3. Cover the tofu skin with a wet cleaning cloth, soften it and spread it flat on the chopping board. 4. Cut the mushrooms into scales, fins, gills, tails, eyes and other shapes of mandarin fish, and put them in the middle of tofu skin according to the appearance of mandarin fish. 5. Add yam mud, wrap the tofu bag, make it into a fish shape, and dip it in dry starch. 6. Put the wok on high fire, inject peanut oil, heat it to 60%, fry the "mandarin fish" for about 8 minutes. When it is golden yellow, remove it with a colander, with the scaly and gill-shaped side facing up, and put it in a long plate. 7. Leave the oil in the pot, still set it on a high fire, add Jiang Mo to fry it slightly, scoop in 100ml of clear water, add soft sugar, balsamic vinegar, shredded red pepper and minced coriander to boil, thicken it with wet starch, pour in sesame oil and pour it on the "mandarin fish". Tips: 1. Deep-fry the raw mandarin fish, fry it in high heat and set it, fry it in medium heat and cook it thoroughly, and then fry it in high heat and color it. When it is fried, the fish shape is complete and the image is realistic. 2. Because of the frying process, 750g of peanut oil should be prepared.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)