Chinese New Year's Eve Dinner Guest Dish - Icing on the Cake (Chrysanthemum Fish)

The Chinese New Year will be coming soon, and when I go back to my hometown, I want to cook something that the elderly and children love to eat. The imagination is beautiful, but the reality is too cruel This is an unsuccessful experiment, first of all, the fish is too thick and too big, the original size is to think of one or two bites, but the size has to eat four or five bites. In addition, I was reluctant to put oil, and it didn't look so good when fried.

Ingredients

Saltwatergrasscarp(otherfisharealsoavailable) 800 grams

Eggs halfa

ginger 4 slices

cookingwine 2 spoons

Salt Appropriateamount

Cornstarch+tapiocastarch 1:1 Appropriateamount

Tomatosauce Appropriateamount

Bellpepper Halfahalfeach

Salt Appropriateamount

Sugar Appropriateamount

Cooking Instructions

I bought saltwater grass carp (also called sea grass carp), which is much larger than ordinary grass carp and has firm flesh. Choose the fish belly piece, and the big bones of the stomach are raised. The knife should be sharpened (I forgot to sharpen the knife at first, and it ended up being cut in thick strips ).

Slice the fish skin side down, cut it horizontally, stop at the skin and cut it vertically. Then cut it into small pieces of good size.
You can also cut it into small pieces first, then cut it into slices and cut it into strips.
Add a little cooking wine (not greedy) and salt to the sliced fish, wash it off and then add water to soak it out of the blood, and you can wash and change the water in the middle, the meat is more refreshing, and it can remove the fishy smell.
Cut the bell pepper into shreds, pour out the water after the fish is soaked in water, add a little salt (not more) and marinate for a while, and then dry the water slightly.
Salt-marinated fish will be more fragrant, but remember not too much, just a little bit to enhance the flavor.
This step can also be omitted by wrapping in egg wash.
Roll evenly in the starch to ensure that each one is stained with powder, shake it before getting out of the pot, (that is, it will be fried, otherwise the powder will be wet into a ball, and it is not easy to shake off), shake off the excess powder, and it will not be a ball when it is fried.
After the oil in the pot is 120 degrees, put the fish skin side down, roll it up like a flower, and turn the heat to medium-low. Fry until light yellow to scoop up, and fry again a second time to be crispy.

I must put more oil, I put a little less oil in order to save money, and some of it doesn't look so good when fried.
Stir-fry the bell peppers and arrange them in a circle, and put the fried fish on top.
Drizzle the boiled tomato sauce, the ketchup is a little thin, hehe
Let's eat......
Add extra leftovers and ginger slices to fry some cabbage, the soup is milky white, and the leaves are delicious, which is also good!