The delicious spicy crispy fish

Overview

[There is fish in the house every year] This dish is based on two large carp. Carp is commonly known as red fish and happy fish, which means celebration, auspiciousness, victory, success and so on. Carp has a big belly and small ends, and it looks exactly like a gold ingot, so it is also nicknamed Yuanbao fish. The word "fish" is homophonic with the word "yu" which means "abundance in abundance year after year" and "abundance in auspicious celebrations". It also has a perfect auspicious meaning of having fish every year. Therefore, carp is indispensable during every festival and feast. There are two carps in this dish. One carp is deboned directly from its flesh and made into chewy golden balls, which symbolizes the reunion of the family and heralds a house full of gold and jade. The other is cut off head and tail, filleted with a blade and deep-fried until crispy and delicious. Finally, it is returned to form a complete golden carp, which symbolizes a good harvest and prosperity every year. This dish [Golden Yumantang has fish every year] tastes spicy and delicious, extremely fresh and smooth, the fish fillets are crispy on the outside and tender on the inside, and the fish balls are delicious and chewy. It is really the star dish among New Year dishes.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• carp
• cooking wine
• coriander
• egg white
• fresh peppercorns
• fresh red pepper
• green onions
• pepper water
• pixian doubanjiang
• rice vinegar
• starch
• sugar
• tomato sauce
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Remove the scales and black membrane of a carp, wash it, cut off the head and tail, salt it for a while, and then wrap it in a thin layer of starch. Heat oil in a pan, add fish heads and tails and fry until golden brown and take out.

   

2. 2 Peel the fish body and cut into 0.5 cm thick fillets, add salt to taste.

   

3. 3 Pour in the cooking wine and white vinegar and mix well.

   

4. 4 Add sugar and pepper water soaked in advance, and continue to mix well.

   

5. 5 Pour in sesame oil and mix well, then add starch and mix well.

   

6. 6 Pour in half of the egg whites, mix thoroughly and marinate for 20 minutes. Heat the pan and fry until golden brown.

   

7. 7 Take the body of another carp, remove the skin, remove the flesh, chop into fish paste, and add salt.

   

8. 8 Add cooking wine and white vinegar and mix well.

   

9. 9 Add sugar and pepper water soaked in advance, and continue to mix well.

   

10. 10 Pour in sesame oil and mix well, then add starch and mix well.

    

11. 11 Pour in half the egg white and mix well, then chop the coriander, green onion and ginger.

    

12. 12 Add coriander, green onions and chopped ginger, mix well and marinate for 20 minutes. Heat oil in the pot.

    

13. 13 Use your hands to squeeze the fish paste into fish balls, fry them in the pot until golden, take them out, and place them on a plate with the fried fish fillets, fish heads, and fish tails.

    

14. 14 Add oil to another pan, stir-fry Pixian bean paste until fragrant, then pour in tomato sauce.

    

15. 15 Pour appropriate amount of water to boil and add fresh red pepper.

    

16. 16 Pour in fresh Sichuan peppercorns and bring to a boil, then pour it over the arranged fish.