Crispy Mandarin Fish

Crispy Mandarin Fish

　　Ingredients:

　　Mandarin fish (1, about 1000g), monosodium glutamate, dry cornstarch (75g), yellow wine, refined salt, wet cornstarch (20g), chopped scallions, ginger, tomato ketchup (60g), sugar, balsamic vinegar, ground pepper

　　Cooking process:

　　1. Scale and gut the mandarin fish, clean it, and make crescent-shaped gashes on both sides of the back. Rub the fish with pepper, salt, wine, then with wet cornstarch, followed by dry cornstarch. Deep-fry in hot lard over high heat for about ten minutes until cooked through, then remove from the pan.

　　2. Separately, stir-fry scallions, ginger, tomato ketchup, sugar, vinegar, monosodium glutamate, oil, and salt in hot oil until well combined. Serve in a small bowl alongside the fish.

　　The dish has a golden color tinged with red, suitable for all seasons.