Double skin crucian carp

Cuisine: Su Cuisine Taste: Frying Price: 40-80 yuan Features: golden color, crisp outside and tender inside, full stuffing, fresh and delicious. Raw materials: 500 grams of crucian carp, 300 grams of pig net oil, 25 grams of mushrooms (fresh), 5 grams of winter bamboo shoots, 50 grams of lean pork, 10 grams of pine nuts, 1 gram of salt and pepper, 50 grams of peanut oil, 10 grams of lard (refined), 15 grams of soy sauce, 5 grams of shallots, 5 grams of ginger, 15 grams of yellow rice wine, and starch (broad beans). Remove the old skin from the winter bamboo shoots and wash them; Rooted onion, washed and minced; Wash ginger, peel and cut into powder; Scales and gills of crucian carp are removed and washed; Wash the pig net oil, spread it out and dry it. 2. Cut mushrooms, fresh bamboo shoots and lean meat into peas. Cut the crucian carp along the spine, remove the spine, take out the internal organs, wash and drain the water; Rub the fish back and forth with salt and pepper. 3. Add 5 grams of soy sauce, 5 grams of yellow rice wine, and a little monosodium glutamate, and evenly spread it all over the fish for about 10 minutes. 4. Heat the wok, scoop in 10 grams of cooked lard, put in 3 grams of ginger and chopped green onion, and fry until fragrant; Stir-fry mushrooms, fresh bamboo shoots and lean meat. 5. Add 50 ml of chicken broth, appropriate amount of Shaoxing wine, 10 grams of soy sauce, 10 grams of sugar and a little monosodium glutamate to boil; Stir-fry with wet starch until dry, and put in a plate. 6. After cooling, the pine nuts are stuffed into the belly of the fish from the opening on the back of the fish. Dip 25 grams of dry starch on both sides, wrap it in net oil and put it in a plate. The wrapped crucian carp is steamed and taken out, and then dipped in a layer of dry starch to be fried. 7. Heat the wok again, scoop in peanut oil, heat it to 80%, fry the fish until the skin is golden yellow, scoop it up with a colander and drain the oil. Cut a knife from the fish belly to expose the stuffing and put it on the plate. Tips: 1. When steaming fish, the heat can't pass, just steam it, which takes about 10 minutes. 2. Because of the frying process, 750g of peanut oil should be prepared.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)