There will be fish every year Recipe for fried and stuffed dace

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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 until fragrant and peeled

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

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  4. For fresh dace, scrape the scales, remove the internal organs and wash them, then peel and remove the skin and bones.You need to make a cut on the inside of the belly of the fish, but do not Cut off the fish skin, and then use the belly of the fish to tear open the skin on both sides

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

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  6. Fillet the fish, cut it into fillets and chop it 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 the fishy smell.Taste, chop until the fish meat is fine and gelatinous

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

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  8. Stuff the mixed meat into the fish maw 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 Yellow and cooked, scoop up and sprinkle with chopped green onion and coriander

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  11. Let’s start again Heat oil, sauté minced ginger and garlic until fragrant, 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 thick, then pour it over the dace.on