Deep-fried Stuffed Fish

Deep-fried Stuffed Fish

　　Deep-fried Stuffed Fish

Ingredients:

1 dragon arrow fish (about 500g), 100g lean pork, 50g fatty pork, 10g shiitake mushrooms, 5g square fish, 1 egg, 10g minced celery, 50g water chestnut flesh, 40g white vinegar, 150g sugar, 1000g cooking oil (consumes 50g), a small amount of MSG, refined salt, pepper, green onions, ginger, Sichuan peppercorn, and potato starch.

Method:

(1) First, scale and clean the fish, remove the gills and entrails. Using a small knife, carefully extract the fish meat and bones while keeping the head and tail intact—the tail should retain its skin. Set the extracted fish meat aside.

(2) Mince the fish meat and lean pork into a paste. Mix in 25g of fatty pork cubes, shiitake mushroom pieces, square fish paste, minced celery, pepper, refined salt, egg white, and MSG to form a filling. Stuff this filling into the fish belly, then coat with dry starch.

(3) Heat a wok and pour in cooking oil. When the oil is hot, place the fish in and deep-fry until golden and crispy. Transfer to a plate. In the same wok, stir-fry minced celery, minced pork, minced shiitake mushrooms, and 25g minced fatty pork until fragrant. Add sugar, white vinegar, minced ginger, minced green onion, green onion, Sichuan peppercorn, and a little broth. Thicken with a light cornstarch slurry, then drizzle over the fish.

Features:

Golden color, crispy, fragrant, and delicious.