Frycrispy fishcharacteristics: the dish has a bright yellow color, tender and crispy texture, rich sauce with ample oiliness, salty and fragrant flavor.Ingredients for making crispy fish:Bluefish800 grams
Accompaniments: Tuckahoe slices 10 grams,egg100 grams,mushrooms (soaked), 25 grams,wheatflour35 grams,seasonings: salt 4 grams,
soy sauce20 grams, sugar 8 grams, rice wine 15 grams,ginger10 grams,monosodium glutamate (MSG)3 grams,pepper powder2 grams, green onions 10 grams, vegetable oil 100 grams,vinegar8 gramsMethod for making crispy fish:


1. Clean and remove the bluefish, slice it to get meat pieces of 6.5 cm long, 1.5 cm wide, and 1.5 cm thick, wash them clean, drain off water, place in a dish;
2. Marinate the fish meat with
kosher saltand rice wine for 5 minutes;3. Beat the egg into a bowl, add flour and starch, mix well to form a batter;
4. Dip the marinated fish pieces in the batter to coat them evenly;
5. Remove impurities from black mushrooms,
5. wood earand wash it clean, cut into slices;
6. Soak tuckahoe in water, wash and slice;
7. Pour vegetable oil into a wok and heat over high flame until 70% hot, then fry the fish pieces to be crispy on the outside and tender inside, golden yellow in color, remove with a slotted spoon and arrange neatly in a bowl;
8. Mixchicken broth100 ml, soy sauce,sugar, MSG, green onions, ginger to make a sauce;
9. Pour the sauce over the fried fish pieces in the bowl and steam for half an hour before removing from heat and flipping out onto a plate;10. Heat some oil in a wok, sauté tuckahoe, wood ear slices, then add chicken broth 100 ml, pour the original sauce of the steamed fish into the pot, add sugar, soy sauce, vinegar, simmer until boiling;11. Thicken with a small amount of water mixed with cornstarch and drizzle with sesame oil before serving on top of the fish, sprinkle pepper powder for garnish.
10. Heat oil in a wok, add the scallions, ginger, black fungus, and winter bamboo shoots, stir-fry, then add 100 milliliters of chicken broth, and pour it into the pot.Steam the fishPour the original fish sauce into the pot, add sugar, soy sauce, vinegar, and simmer together;
11. Once it boils, thicken with a small amount of water mixed with cornstarch, making the sauce thick and glossy. Pour in some sesame oil, remove from heat, and pour over the fish, sprinkle with pepper powder to serve.