Pine nut fish is a Guangdong Han traditional dish, belongs to Cantonese cuisine, the Jiangsu famous dish squirrel fish to be innovated, pine nut fish because the fish meat is like pine nuts, so named, its characteristics are beautiful appearance, elegant and generous, crisp and sweet, slightly sour and sweet, awake stomach delicious, is a feast common product.
This pine nut fish is very beautiful to make, looks like a work of art, this flower knife is not difficult to say, as long as you master the method is simple, fried after the stereotyped fish is the most beautiful, poured with sauce delicious baking.
The meat of cinnamon fish is delicate and tender, with fewer thorns and more meat, and its flesh is flapped and delicious, which is actually the best among fish. Today's pine nut fish sauce is relatively simple, if you like a richer taste, you can add your favorite seasoning. Home-style version of pine nut fish, using grass carp, everyone likes to eat what kind of fish to use what fish, simpler nothing.
Ingredients to be prepared: 1 grass carp, 1 egg, 10g starch, 1 tomato, 10g pine nuts
Seasonings to be prepared: salt, rice wine, pepper, chicken essence, sugar, green onion.
【Start production】
The first step is to prepare all the above ingredients, then fresh grass carp, after descaling and offaling, first cut off the fish head, and then do bone removal, leaving the fish meat;
The second step, the fish meat to do the word knife treatment, do not cut directly, the depth should be consistent; sprinkle salt and chicken essence, rice wine on the fish slices, grasp well by hand, marinate for 20 minutes;
Pine nuts, delicious and delicious open pine nuts, filling 500 grams of packs, a few pieces a day to supplement nutrients, open pine nuts delicious nuts, like to see it.
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The third step, put the marinated fish slices into the starch and roll twice, grasp it with your hands, try to dip the fish with starch, and then use the separated egg yolk to drizzle on the surface of the fish slice;
(When grasping well, pay attention to making each side of the fish meat stained with starch, so that the fish meat knife edge is completely dried, so that the fish can be heated evenly, and the taste is more uniform when fried)
Step 4: Wash and peel the tomatoes and cut them into pieces, chop the shallots into pieces and set aside. Wash and heat the wok, pour an appropriate amount of cooking oil into the pot, when it is 60% hot, use a colander to put the pine nuts into the oil and stir-fry, and then fish out the pine nuts on the plate;
Step 5: Put the processed fish fillets into a frying pan and fry them on high heat, scoop up the hot oil with a spoon and pour it on the fish tail and the fish that is not immersed in hot oil, until the fish body and the tail are golden brown together, and then drain the plate;
Step 6: Then raise the oil pan, add the tomato pieces and sugar, add a small bowl of water, bring to a boil over low heat, and drizzle the sauce on the fried fish slices;
The finished product produced in this way is crispy on the outside and tender on the inside, and the taste is sweet, which helps to enhance the appetite and is very suitable for rice. Eating and not feeling any fish bones, very delicious with tomato and sugar flavoring, sweet and sour is very appetizing.