Fisherman’s Song—Chrysanthemum Fish

Overview

In the blink of an eye, it has passed the beginning of autumn. When I think of autumn, the first thing that comes to mind is chrysanthemums, but the chrysanthemums should not be in bloom yet, so let’s make a chrysanthemum dish to experience it first. This dish is called chrysanthemum fish. The recipe is similar to squirrel mandarin fish. In some places, it is also called Kung Fu dish. There are not many such dishes in hotels. They are generally more common in cooking competitions, but the standards in the competition will be very high. Of course, I will definitely not follow the high standards today. This method is not suitable for home production because it is more troublesome. Due to my negligence this time, I still did not finish the dish. I forgot to place the celery leaves that were supposed to be used as green leaves for decoration. When I went to the kitchen to wash the dishes after eating, I found that the celery leaves had not been placed. Adding green leaves for decoration can make the work fuller and play a finishing touch, so please don’t make such low-level mistakes as I did when making it~

Tags

• home cooking
• common dishes
• celery leaves
• leeks
• carrot
• grass carp

Ingredients

Steps

1. 1 The ingredients are grass carp, leek, celery, and carrot (you can ignore the cucumber on the chopping board in the picture. It was originally used to make a vase, but it was eaten, so I redesigned it with carrots. When making this kind of dish, you need to design the general shape and layout in your mind in advance, otherwise when you are ready to think about how to put it, the dish will be cold)

   

2. 2 Soak celery leaves in water

   

3. 3 First put the leek moss into boiling water and blanch it, then leave it to cool

   

4. 4 Arrange the leeks on the plate in the shape you designed, then cut the carrots into thin strips and salt them until soft before making them into ribbons,

   

5. 5 Place the grass carp on the chopping board and use the horizontal batch method to cut out the fish meat

   

6. 6 , and then remove the bones from the belly of the fish

   

7. 7 Then start slicing from the tail, and stop at the skin. The skin cannot be cut,

   

8. 8 Cut off the fish skin when you reach the 6th slice,

   

9. 9 Then continue to cut in this way (do not cut the slices too thin)

   

10. 10 Then cut the fish into strips according to the vertical cutting method on each fish piece. The fish skin cannot be cut off,

    

11. 11 Then rinse the cut fish in clean water,

    

12. 12 Add cooking wine, salt and MSG and catch it gently, being careful not to break the fish shreds,

    

13. 13 Then pat the fish pieces separately with cornstarch, covering every place,

    

14. 14 After patting, pick up the fish pieces and shake them to remove excess flour

    

15. 15 Powder the fish pieces separately and put them on a dry plate, then heat the oil in a pan until it is 50% hot, then fry the fish pieces

    

16. 16 The process of frying

    

17. 17 After the fish pieces are fried, take them out and drain the oil,

    

18. 18 Then heat the oil to 70% heat again, pour in the fish pieces and fry for 5-6 seconds, then take them out,

    

19. 19 Add water, tomato paste, red vinegar, sour plum sauce, white sugar, and a little salt to the pot and make a sauce, taste it, then add an appropriate amount of water starch to thicken it, then add an appropriate amount of hot oil and stir constantly, then pour it on the prepared chrysanthemum fish. After it is done, arrange it on a plate and garnish it with celery leaves (I added the sour plum sauce myself, and it is usually not added when it is made outside. If it is added, the taste will be more complete and delicious)