A flower-like New Year’s banquet dish: Bonsai Osmanthus Fish

Overview

When most people talk about Sichuan cuisine, the first thing that comes to mind is the various spicy dishes. But what I made this time was a Sichuan-flavored river delicacy that was not spicy. If you are interested in my recipes, you can add my WeChat subscription account: wanweimeixue

Tags

• private kitchen
• meat dishes
• children
• old man
• huaiyang cuisine
• spring recipes
• lunch
• banquet
• aged vinegar
• bacon slices
• bread crumbs
• cooking wine
• cucumber
• egg liquid
• fried powder
• green garlic sprouts
• lettuce
• mandarin fish
• onion and ginger juice
• potatoes
• salad oil
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Have materials ready. In addition to the main ingredients, the utensils used to serve the dishes should also be explained. Since it is a bonsai Osmanthus fish, try to choose a blue and white porcelain bowl similar to a flower pot as the container.

   

2. 2 Cut both sides of the mandarin fish into thin slices, add ginger and green onion juice, cooking wine, pepper, and salt, mix well, mix in the egg liquid, and marinate for 15 minutes. Potatoes and bacon make the familiar organ potatoes, which I won’t explain in detail here.

   

3. 3 Shred the lettuce and place part of it in a bowl. The roasted organ potatoes are placed in the middle as a base for inserting bamboo skewers. In this way, it is not only a highly ornamental dish, but also has a rich connotation.

   

4. 4 Wrap the fish fillets on bamboo skewers, then roll in fried flour and bread crumbs and set aside.

   

5. 5 Pour salad oil into the pot, heat over high heat until 40% hot, then turn to medium heat, fry the fish until golden brown and then drain the oil. (There is very little oil in the picture, this method of frying is more fuel-efficient)

   

6. 6 Wash the green garlic seedlings and trim them into pointed leaf shapes for later use. Cut the red pepper into thin strips and cut the cucumber into base shapes. Set aside. Put the garlic sprouts and fish bamboo skewers on the cucumber base and insert them into the flower pot, and garnish with red pepper shreds. It's best to add some sauce to make it more delicious.