Guangzhou Famous Dish: Pine Nut Fish

Pine fish is one of the ten famous traditional cuisines of Beiyuan restaurant.

In this case, fresh grass carp is selected to clean the scales, then cut the sides of the fish and the meat into the tail. Remove the straight bones. Cut the fish evenly into the "human" pattern, cut the fish skin into pieces, use the refined salt and monosodium glutamate to pickle, then apply the thin egg mixture, then add the dried starch, then burn it up and leave the oil. When the oil temperature rises to five or six (about 130 degrees), put the fish powder in the cooked fish powder in deep fry.

Then use sweet, sour, white sugar, wet hoof powder, sesame oil to push the sauce and pour the oil into it. When it comes to the stage, it smells delicious and urges people to eat.

On the basis of pine fish, we can change the head and tail fish, sweet and sour chrysanthemum fish.