Pine Nut Bass
Overview
The most important thing for making pine nut seabass is knife skills. Mastering this knife skills can make many beautiful delicacies. In addition, the deep-fried sea bass with pine nuts is crispy on the outside and tender on the inside. The outside is also coated with sweet and sour tomato juice, which is very delicious
Tags
Ingredients
Steps
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Cut off the fish head
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Cut off the fish
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Cut off the fish meat on both sides, but connect the tail
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Removal of fish bones
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It is best to cut the fish bones fairly thin
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Remove the meat from the belly of the fish
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Remove the meat from the fish belly on both sides
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Use a flower knife to cut the fish
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Cut the knife as deep as the fish skin, but do not cut off the skin
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All cut as shown in the picture
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Then cross-cut
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Make cross cuts as deep as the fish skin, and do not cut off the skin
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All cross cuts are completed
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After expansion, it takes the following shape
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The shape is basically formed
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Add salt, chicken essence and cooking wine and marinate for 10 minutes
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Add egg white
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Coat with dry starch, evenly coating every place with dry starch
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Check whether they are evenly coated with dry starch
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Stuff ginger pieces into the fish's mouth and fry in oil
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Fried fish
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Fry the tail too
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Fry for about 2 minutes, take out and serve on a plate
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Leave the oil to fry the pine nuts, take them out after frying
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Sautéed Green Beans, Corn Kernels and Carrot Kernels
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Add tomato paste
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Add water to boil, then add pine nuts, then thicken with water starch
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Pour the sauce over the fish and finish
