Perilla Crispy Sturgeon

Perilla Crispy Sturgeon

　　　This dish requires precise heat control to achieve a crispy exterior and tender interior in the sturgeon. Overcooking will make the fish tough and dry, compromising the texture. Marinating the sturgeon with rose wine and scallions helps eliminate fishiness and enhance flavor. Using only egg yolks instead of whole eggs ensures a crispier and more aromatic result. A splash of rose wine is added before plating to remove the "green" taste of the perilla.

　　Ingredients:

　　Fresh perilla, sturgeon, fried garlic slices and ginger slices, rose wine, Korean barbecue sauce, etc.

　　Method:

　　①Cut the sturgeon into appropriately sized pieces, marinate with white pepper, rose wine, salt, and scallions for 3 hours;

　　②Coat with egg yolk batter, deep-fry in oil at 60% heat until golden brown, then remove and drain;

　　 ③Sauté garlic slices and ginger slices in the pan, stir-fry fresh perilla until fragrant, return the sturgeon to the pan, add a little Korean barbecue sauce, splash with rose wine, mix well, and plate.