Pan-fried stuffed dace for a prosperous year

Method

1. 01

   Step 1

   Finely chop water chestnuts, shiitake mushrooms, and soaked dried tangerine peel; crush roasted and peeled peanuts.

   

2. 02

   Step 2

   Roast peanuts in the oven at 150 degrees Celsius 15 minutes, or roast them in a small pan until fragrant and then peel them.

   

3. 03

   Step 3

   Soak the dried tangerine peel in warm water for 15 minutes beforehand to soften it, remove the bitter white pith, and then chop it finely.

   

4. 04

   Step 4

   Clean fresh mud carp by scaling, gutting, and washing it. Then, remove the skin and bones. To do this, make a cut inside the belly, but do not cut through the skin. Then, use the strength of the belly to tear the skin apart on both sides.

   

5. 05

   Step 5

   After peeling off the fish skin, cut the head and tail sections and remove the mud carp meat.

   

6. 06

   Step 6

   Fillet the fish, cut it into slices, and mince it. Add a little salt, pepper, Yu Huang You Zi U-flavored peanut oil, minced ginger, and appropriate amounts of chopped green onions and cilantro to remove any fishy smell and enhance the flavor. Mince until the fish is smooth and has a gelatinous texture.

   

7. 07

   Step 7

   Add minced pork, diced shiitake mushrooms, diced water chestnuts, crushed peanuts, and crushed dried tangerine peel to the chopped dace fish paste. Season with a little salt, pepper, and peanut oil, and stir clockwise until well combined.

   

8. 08

   Step 8

   Stuff the fish belly with the well-mixed minced meat until it is 8 % full.

   

9. 09

   Step 9

   Do not stuff the fish too full, as this will cause the skin to tear when frying.

   

10. 10

    Step 10

    Heat oil in a non-stick pan, add the stuffed dace and pan-fry over low heat until golden brown and cooked through. Remove from the pan and sprinkle with chopped green onions and cilantro.

    

11. 11

    Step 11

    Heat oil in a wok again, sauté minced ginger and garlic until fragrant, then add fermented black beans and stir-fry until fragrant. Pour in 10 oyster sauce, 15 soy sauce, and a pinch of salt and sugar to taste. Add water and bring to a boil. Finally, simmer over low heat until thickened with cornstarch slurry. Pour the sauce over the dace.