Grape fish

 

Grape fish
raw material:

350g of herring meat, 100g of grape juice, 4 pieces of green leaf, 1 egg, 75g of bread, 25g of flour, 10g of onion and ginger slices, 25g of soy sauce, 35g of vinegar, 150g of sugar, raw powder Moderate amount, a little sesame oil.

Production process:

① Knock the eggs into the bowl and break them up. Remove the outer layer of crusty bread, flour, and rub into a crumb.

②Place the fish skin face down on the cutting board, and use a slope knife to cut the flower surface at a distance of 2.5 cm on the meat surface, and then straighten the flower knife horizontally at a distance of 1.5 cm. The knife edge is as deep as the fish skin, put it into the bowl, add Onion, ginger, salt, soy sauce, pickle for about 20 minutes, remove the onion and ginger, dip the fish meat in egg syrup, and evenly spread a layer of bread flour to make it stick to the fish meat and the seam of the knife.

③ Put the pot on a high heat and cook with oil until the five are mature. Add the fish and fry for about 3 minutes. The skin shrinks and becomes yellowish, and the fish flesh opens into grape grains.

④ The greens leaves were scalded with boiling water, cut into grape leaves and stems, and set next to the fish to make them into a grape-like shape.

⑤At the same time of frying fish, put another pot on high heat, add grape juice, sugar, vinegar, soy sauce (15g), salt, boil them with raw powdered water to thicken them, pour in sesame oil, pour the fish on the dish from the pot That's it.