Deep-fried Fish Wrapped in Netted Oil Skin

Deep-fried Fish Wrapped in Netted Oil Skin

　　Deep-fried Fish Wrapped in Netted Oil Skin

Ingredients:

    300g grouper fillet, 150g lean pork, 2 eggs, 30g diced soaked mushrooms, 50g fresh shrimp meat, 10g dried fish powder, 250g netted oil skin, 5g each of ginger, scallions, and diced celery, 5g monosodium glutamate, 5g refined salt, 0.1g pepper, 2g sesame oil, 50g flour.

Method:

    (1) Cut the grouper into 20 thick slices, then butterfly them (without cutting all the way through, i.e., butterfly slicing), and marinate with ginger, scallions, and other seasonings. Set aside.

    (2) Pound the shrimp meat into paste and mince the lean meat. Mix them with diced mushrooms, diced celery, dried fish powder, monosodium glutamate, refined salt, pepper, and sesame oil to form a filling. Add cornstarch and stir well. Stuff the filling into the center of the butterflied fish slices, wrap each piece with netted oil skin, sprinkle with dry flour, dip in beaten egg white, and deep-fry until cooked. Serve with sweet sauce.

Features:

    Crispy and fragrant on the outside, tender and smooth on the inside.