Auspicious and Abundant New Year Greetings? Firecracker Fish

Method

1. 01

   Step 1

   Separate the egg whites and yolks of six eggs. Add cornstarch and water to each yolk and whisk until smooth. Grease a food storage container and pour the egg white and yolk mixtures into it through a sieve. Cover with plastic wrap and steam for about 15 minutes. Remove from the steamer and let cool. Wrap in plastic wrap and refrigerate for later use.

   

2. 02

   Step 2

   Beat three eggs with cornstarch until smooth, then pour into a pan and cook into an egg crepe. Mix minced meat with minced scallions and ginger, chicken broth, white pepper, light soy sauce, salt, and cooking wine. Spread the meat mixture evenly on the egg crepe, fold the sides slightly, roll it up, and seal the ends with cornstarch slurry. Steam for about 10 minutes, then let cool.

   

3. 03

   Step 3

   Peel and wash the potatoes, steam them until soft and tender, then remove them from the steamer, season simply with salt and chicken broth, and mash them into a puree.

   

4. 04

   Step 4

   Add water, scallions, ginger, cooking wine, and salt to a pot and bring to a boil. Add the prawns and cook until done. Remove them, rinse with cold water, and remove the heads, legs, and tails.

   

5. 05

   Step 5

   Ingredients used in cold dishes

   

6. 06

   Step 6

   All ingredients used in today's cold dish are thinly sliced. As shown in the picture, today's arrangement is of artificial rocks. First, arrange the mashed potatoes on a plate according to the desired shape. Then, layer the sliced ​​ingredients neatly, paying attention to color coordination. Use broccoli to fill in the gaps. After arranging, brush a little sesame oil on the surface of the ingredients to enhance the aroma, color, and prevent moisture loss.

   

7. 07

   Step 7

   Finely chop the scallions, ginger, and garlic separately.

   

8. 08

   Step 8

   Finely chop Pixian chili bean paste and pickled peppers in a 1 : 1 ratio.

   

9. 09

   Step 9

   Prepare a sauce: 50 each of white sugar and rice vinegar 1 : 1 ratio), 2 of rock sugar and dark soy sauce, 1 of salt, and 1 of chicken bouillon.

   

10. 10

    Step 10

    Clean the grass carp, remove the head and tail, debone it, and make double cross-shaped cuts perpendicularly to each other with a knife. Cut it into even small rectangles, add scallions, ginger, and cooking wine, mix well, and marinate 10 minutes to allow the flavors to penetrate and remove any fishy smell.

    

11. 11

    Step 11

    Pat the marinated fish pieces dry with a clean gauze, coat them evenly with cornstarch, and shake off any excess.

    

12. 12

    Step 12

    Heat oil in a wok to 40% of its maximum temperature, then add the fish pieces coated in flour and fry until golden brown. Remove and drain the excess oil.

    

13. 13

    Step 13

    Heat oil (a little more) in a wok and sauté minced scallions, ginger, garlic, Pixian chili bean paste, and pickled peppers until the oil turns red. Pour in the prepared sauce.

    

14. 14

    Step 14

    Simmer the sauce briefly and thicken it slightly with cornstarch slurry (or leave it unthickened). Turn off the heat and pour the sauce evenly over the fried fish.

    

15. 15

    Step 15

    Garlic scapes are arranged on the plate as the "fuse" for firecrackers, and the fish fillets with sauce are arranged on both sides in the shape of firecrackers. Finally, garnish with cute pig-shaped, coin-shaped, and ingot-shaped steamed buns.