Recipe for Fried and Stuffed Dace Every Year

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  1. Chop water chestnuts, shiitake mushrooms, and soaked tangerine peel, and mash roasted peeled peanuts

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  2.Put the peanuts in the oven at 150 degrees for 15 minutes or fry them in a small pot to peel

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  3. Soak the tangerine peel in warm water 15 minutes in advance to soften it, remove the bitter white soil and then chop it into pieces

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  4. Fresh dace, scrape the scales, remove the internal organs and wash them, then peel and remove the skin and bones, as needed Make a cut on the inside of the belly of the fish, but do not cut off the skin.Then use the belly of the fish to tear open the skin on both sides

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  5.Tear open the fish After skinning, cut the fish head and tail into sections and take out the dace meat

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  6. Slice off the fish, cut into fillets and chop into pieces. Add a little salt, pepper, Yuhuang oil flavored peanut oil, ginger paste, and an appropriate amount of chopped green onion and coriander to remove fishiness and enhance the flavor. Chop until the fish is fine and tender. Just use gelatin

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  7. Chop the dace and add minced pork , diced mushrooms, diced water chestnuts, chopped peanuts, chopped tangerine peel, then add a little salt, pepper, peanut oil to taste, stir clockwise evenly

• < img alt="Illustration of how to make fried and stuffed dace fish every year 8" src="https://s4.cdn.jiaonizuocai.com/caipu/201901/2015/201559114275.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>

  8. Stuff the mixed meat into the fish belly until it is 80% full

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  9.Do not overstuff the fish, as this will cause the fish skin to break when frying

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  10. Heat oil in a non-stick pan, add stuffed dace and slowly fry over low heat until golden brown and cooked, scoop up and sprinkle Chopped green onion, coriander

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  11. Heat the oil in the pot again, sauté the minced ginger and garlic, Add black bean sauce and stir-fry until fragrant, pour in 10g oyster sauce, 15g soy sauce, a little salt and sugar to taste, then pour in water and bring to a boil, then thicken over low heat until thickened, then take it out of the pot and pour it on the dace