"I'm not convinced, try again, if... If you can win, I'll marry you!" Yan Feifeng's face turned red.

"Come on!" Zhong Tianzheng thought to himself. "Hey, hey!"

The predecessor of the rat fish is the squirrel fish. In the Qing Dynasty, it is recorded in the "Diaoding Collection" that the tuna belly is taken, the bones are removed, the egg yolk is dragged and the yolk is fried, and the squirrel type is made. oil, soy sauce burned". Shark fish, that is, mandarin fish, also called "shark flower fish, southerners call it osmanthus fish, take the meaning of toad palace folding.

Zhong Tianzheng saw that Yan Feifeng had prepared: "Guiyu, dry starch, tomato paste, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil." Remove the scales and gills of the fish, cut the abdomen, remove the internal organs, wash and drain. Wash all ingredients and set aside. Hold down the body of the fish and cut off the head. Then hold down the body of the fish, use a knife to slice the fish against the bone (do not slice the tail), turn over and slice another slice of fish, and then slice off the thorny meat in the belly of the fish. The two pieces of fish meat are cut straight and then obliquely on the fish with the skin facing down, until the skin becomes a diamond-shaped knife pattern. Mix well with cooking wine and refined salt, and spread on the fish head and meat respectively. Then roll on the dry starch and shake off the remaining powder by holding the tail of the fish by hand. Heat the oil in a wok over high heat, and when it is 80% hot, pour the fish by hand and pour the hot oil from the top to the bottom of the pan. Then put two pieces of fish fin into the tail and fry them in a pan to shape it. After that, fry all the fish in a pan until golden brown, and put it on a plate. Fry the fish head in a pan until golden brown (when frying in the pan, press the fish head with chopsticks to let the chin area expand and set). After frying, the head and flesh of the fish are put together to form the shape of a whole fish, and the head and tail are cocked. Put the tomato paste in a bowl and mix with soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to make a sauce. Leave a little oil in the pot, put the green onion section and stir-fry it until fragrant, add the minced garlic cloves, diced bamboo shoots, diced mushrooms, peas, and shrimp and stir-fry, and then drizzle the sauce with sesame oil after it is thickened over high heat. Remove from the pot and pour over the fish. ”

"200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, appropriate amount of salt, 15 grams of vinegar. Remove the scales, gills, fins, internal organs, and leather coat of the fish, wash them, cut off the fish's head, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a few backbones at the tail. After the fish is deboned, spread out the skin face down, cut it into a flower knife with an oblique knife, the knife is as deep as 4/5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife. Sprinkle the fish body with salt, pepper, cooking wine, and wet starch and coat well. Wok on the fire, heat and pour in vegetable oil, heat the oil to seventy, dip the fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry, fry it until it is golden brown and take it out, put the side with the flower knife face up in the fish plate, and put the fish head on it. Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl. Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish out of the pan, and sprinkle with pine nuts. Yan Feifeng thought to herself.

Zhong Tianzheng: "1 mandarin fish, shrimp, diced bamboo shoots, diced shiitake mushrooms, carrots, green beans, dried corn starch, water starch, eggs, cooking wine, salt, tomato paste, white vinegar, sugar, peanut oil, sesame oil. After the mandarin fish is slaughtered, the scales are removed and the internal organs are cleaned and cleaned, and they are placed flat on the cutting board, the fish head is cut off at the neck of the fish head, the fish head is erected, and the back of the knife is patted for later use; Then put the fish body (two pieces, the fish tail is connected) flat on the cutting board, the fish skin is facing down, the fish meat is facing up, use the batch knife to use the oblique knife method to chop the fish into a wheat ear flower knife, the knife pattern should be even, the depth of the knife should be equal, and the fish skin should not be broken. Put the chopped fish meat and head into the container, add eggs, cooking wine, salt, and dry corn starch to starch, and then pat the dry powder, and pat all the knife lines to the powder, put it in a basin for later use. Diced bamboo shoots, diced mushrooms, carrots, green beans boil in boiling water, drain and set aside; Shrimp are oiled and drained and set aside; Pine nuts are soaked in a low oil temperature pan, then drained and then poured into oil blotting paper to absorb oil (napkins can also be used). Stir the tomato paste, water, salt, sugar, and white vinegar evenly and bring to a boil for later use (to prepare sweet and sour marinade). Wok on the fire to heat, pour peanut oil, when the oil temperature rises to fifty, the fish body and fish head of the pat powder are fried in the oil pan, pay attention to the fish, to hold the front end of the fish meat in the left hand, the left finger to hold the two pieces of fish body each point, the right hand to hold the fish tail, to make the fish tail up, so that the fish body fried out is beautiful; when the fish body meat is shaped in the oil pan, then take out the oil temperature and then re-fry, take out the pot and put it in a good shape. At the same time of frying, take another wok, pour in sweet and sour sauce, after boiling, put the shrimp, diced mushrooms, bamboo shoots, and carrots into it, after boiling, hook it with water starch, and then scoop a spoonful of hot oil in the oil pan and pour it into the sweet and sour marinade, whip vigorously to soak the oil into the sweet and sour marinade, and then evenly pour the whole body of the mandarin fish with the fish head, and then sprinkle with green beans and pine nuts. ”

Mandarin fish, also known as osmanthus fish, contains protein, fat, calcium, potassium, magnesium, selenium and other nutrients, the meat is delicate, easy to digest, suitable for children, the elderly and people with poor digestive function; Crucian carp can not be eaten with chicken, sheep, dog, venison, it is easy to produce heat when eaten, and it is not suitable for those who are yang sheng and those who have internal heat to eat it, and it is easy to produce heat and sores. It should not be used with wheat winter and sand cucumber, and should not be eaten with mustard greens. This is because fish contains purines, while gout is caused by a disorder in purine metabolism in the human body. For example, patients with bleeding disorders such as thrombocytopenia, hemophilia, and vitamin K deficiency should eat less or no fish, because the 20-s5-enoic acid contained in fish can inhibit platelet aggregation, thereby aggravating the bleeding symptoms of patients with bleeding disorders. When the liver is cirrhosis, it is difficult for the body to produce clotting factors, and the platelets are low, which is easy to cause bleeding, and if you eat sardines, herring, tuna, etc., which are rich in 20-carbon 5-ennoic acid, the condition will deteriorate sharply. When taking isoniazid, if you eat certain fish, you are prone to allergic reactions, such as nausea, headache, skin flushing, conjunctival hyperemia, etc., and in severe cases, heart palpitations, numbness of the lips and face, rash, diarrhea, abdominal pain, dyspnea, increased blood pressure, and even hypertensive crisis and cerebral hemorrhage. When he saw a fish swimming in the lake, he wanted to bring it to eat, but the fish was used as a sacrifice to the gods, and he did not dare to eat it.

"Wow, how does he know my mind. Yan Feifeng's heart ran to Zhong Tianzheng.

"He doesn't seem to be bad!" Yan Feifeng thought to herself.