What are the practices for mandarin fish, best practices for mandarin fish

Red pine mandarin fish [Features] The fish is white, salty and fresh, and the pork is red and pine, and one dish has two flavors.

Ingredients】 One fresh mandarin fish (weighing about 750 grams), 50 grams of pork leg meat. 25 grams of egg white, 5 grams of coriander leaves, 25 grams of Shao wine, 2 grams of refined salt, 10 grams of monosodium glutamate, 10 grams of sugar, 50 grams of chicken broth, 15 grams of tomato paste, 15 grams of dry starch, 25 grams of water starch, 750 grams of peanut oil (100 grams of actual oil consumption).

Production process] Mandarin fish cleaned, cut off the fish head, and then use a knife along both sides of the backbone to the fish tail, cut off the backbone, remove the chest thorn, and then cut the pomegranate rice flower knife on the fish side "Put the egg white in a bowl, add Shao wine, refined salt, monosodium glutamate, dry starch, and adjust it into egg white paste. Chop the pork leg into minced meat the size of a grain of rice. Heat the wok on the fire, put the oil and burn it until it is 50% hot (about 125), hold the fish evenly and egg white paste, roll the fish skin inward, put it in the oil pan in the drain, take it out until the fish is broken, and put it flat on the plate.

The pot is still on the fire, scoop in the chicken broth, add Shao wine, refined salt, monosodium glutamate to boil, thicken with water starch, pour oil and cook on the fish. Then heat the pot over medium heat, put oil, put in the minced meat and stir-fry it, add Shao wine and tomato sauce to stir-fry slightly, add chicken broth, refined salt, sugar, thicken after boiling, put around the fish from the pot, and garnish with coriander leaves.

Main ingredients: 1 mandarin fish, 2 slices of ginger, red pepper, 1 section, 2 green onions, 3 tablespoons of corn oil, 2 tablespoons of cooking wine, 3 tablespoons of lemon steamed fish soy sauce, 2 tablespoons of salt.

1. Prepare a mandarin fish and clean it up. Clean the ginger slices and green onions and set aside.

2. Cut 4 knives on both sides of the fish body, no need to cut it, and the steaming is more flavorful.

3. Drizzle 2 tablespoons of cooking wine on both sides and wipe well to remove the smell. Spread with shredded ginger, then sprinkle evenly with 2 tablespoons of salt and marinate for 10 minutes.

4. During the marinating period, add a small half pot of water to the steamer and bring to a boil over high heat. Then put the fish in the plate and steam for 12-15 minutes, depending on the size of the fish, the time is not fixed.

5. Take out after steaming.

6. Drizzle 3 tablespoons of lemon steamed fish soy sauce and season to taste. Pull in some shredded green onions. Cut a little red pepper strip. In a nonstick skillet, heat 3 tablespoons of oil over high heat. Turn off the fire and immediately pour it on the fish, stinging and stinging. This is the end of the dish.

7. Finished product diagram of oil-drenched mandarin fish.

Kiss! 1.Mandarin fish tastes best and is best cooked steamed:

Wash the mandarin fish, put it in boiling water and cook it for 5 minutes, then take it out, put it in a steamer, add green onions, ginger slices, cooking wine, salt, water starch and other seasonings, and steam it over high heat for 20-30 minutes. 2.The texture of the fish is tender and smooth, and the braised mandarin fish is made with a delicious taste using the braised method:

Wash the mandarin fish, put it in boiling water and cook for 5 minutes, then take it out, put it in an oil pot, add green onions, ginger slices, cooking wine, salt, sugar, vinegar, light soy sauce and other seasonings, stir-fry the fragrance over high heat, add water, and simmer for 20-30 minutes on low heat. 3.The fish is fatty but not greasy, and you can use fried cakes to make delicious fried mandarin fish:

Wash the mandarin fish, put it in boiling water and cook it for 5 minutes, then take it out, put it in a bowl, add starch, cooking wine, salt, sugar, ginger slices, minced garlic, green onion and other seasonings, stir well with chopsticks, put it in an oil pot, add oil, and fry it over high heat until golden brown. 4.The mandarin fish is delicious, and it is fried to make a refreshing mandarin fish

Wash the mandarin fish, put it in boiling water and cook it for 5 minutes, then take it out, put it on a plate, add salt, cooking wine, starch, green onion and other seasonings, smear the mandarin fish with seasoning, put it in an oil pan, add oil, and fry it over medium heat until golden brown.

The best practices for mandarin fish pie are as follows:Ingredients: 1 mandarin fish.

Excipients: 6 green onions, 5 cloves of garlic, 8 slices of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of starch, 1 millet pepper, 50 grams of edamame.

1. Wash the mandarin fish and draw a knife on the back, stir-fry the ginger and garlic from the oil pot in the early morning, and fry the fish on both sides until golden brown.

2. Drizzle with cooking wine to remove the fishy fragrance, pour on the raw soy sauce to extract the freshness, and add the dark soy sauce to increase the color and fragrance.

3. Add an appropriate amount of water and bring to a boil.

4. Add the edamame, bring to a boil, turn to low heat and simmer for about 5 minutes.

5. Add salt to taste, thicken with water starch, add millet pepper and chopped green onion, and remove from the pot.

The best practice for mandarin fish is to steam mandarin fish, which is made as follows:

Tools Ingredients: 1 mandarin fish, 10ml cooking wine, 3 slices of ginger, 2 green onions, 2 tablespoons of steamed fish soy sauce, 30ml salad oil, knife, pot, plate.

1. First of all, slaughter the fish and remove the internal organs, wash and wipe the water, cut the fish body three times, insert three slices of ginger, spray a little cooking wine, marinate for 15 minutes and set aside.

2. Then put the prepared mandarin fish into the hot water pot and steam for 10 to 15 minutes, the fish eye protrusion indicates that the fish is steamed, cut the green onion first and cut the middle silk after the macro and mountain, and cut the green onion into thin shreds and roll it naturally for later use.

3. Finally, pour out the excess water of the steamed fish, pour the steamed fish soy sauce, add shredded green onions, take an egg dumpling spoon, fill it with 30ml salad oil, and pour it directly on the chopped green onion after boiling.

Tips for picking mandarin fish

1. Fish eyes: Fresh mandarin fish has clear, bright, full and energetic eyes, prominent eyeballs and clear black and white eyes.

2. Fish mouth: The mouth of fresh mandarin fish is slightly closed but easy to break, and the abdomen is normal and not distended.

3. Gills: The gills of mandarin fish are bright red in color and clear in gills. Look at the fish scalesThe fresh fish scales are bright and complete, and they are neat and fitting, and there will be no sloppy shedding.

4. Fish: When buying mandarin fish, you also need to choose the kind of mandarin fish with solid and elastic flesh to buy in Penghe, this kind of mandarin fish will taste better.

Mandarin fish is a kind of precious freshwater fish in the world, its flesh is delicate and plump, fat and delicious, the inside is not gallant, and it is known for its lack of spines, so it is the top quality of the fish. Because the sound of mandarin fish is the same as "expensive", it is really like a person, and the Ming Dynasty medical scientist Li Shizhen praised mandarin fish as "capybara", which means that its taste is as delicious as a pufferfish, so it is very popular with everyone.

Because the mandarin fish sent is not alive, it is braised and eaten. Use the most homely method to let the liquor help remove the fishiness, add some freshly received elite soy sauce and soybean paste to make the fragrance stronger, put some green and red pepper shreds before cooking, so that the fragrance of each other is fully integrated, and the vegetarian dish is not greasy, and the taste will be more layered.

It doesn't take much effort to make this delicious home-cooked mandarin fish on the table, so hurry up and try it.

Ingredients. 2 mandarin fish, half a green and red pepper shredded each.

Accessories. Appropriate amount of soy sauce Appropriate amount of soybean soy sauce.

Ginger and garlic to taste, liquor to taste.

Appropriate amount of oil and salt. 【Elite soy sauce trial】The steps of home-cooked roasted mandarin fish.

1.Prepare raw materials;

2.Spread an appropriate amount of salt, white wine and shredded ginger on the mandarin fish and marinate it;

3.Put a little oil in the pan, add the ginger shreds and fry them first;

4.Marinated fish is dried with a kitchen paper towel to absorb the surface moisture;

5.Stir aside the ginger and fry the mandarin fish;

6.Gently shake the pan so that the fish can move and turn over, and fry the fish until golden brown on both sides;

7.Add an appropriate amount of soy sauce, white wine, 2 tablespoons of soybean paste and water;

8.Bring to a boil over high heat, reduce to low heat, cover and simmer.

Three or four minutes;

9.Turn the dough once in the middle;

10.Remove the lid and add salt to taste;

11.Add the prepared shredded green and red peppers and garlic;

12.Then turn to high heat to reduce the juice, and at the same time pour the juice on the surface of the fish without spatuling;

13.Remove from heat and serve on a plate;

14.Hurry up and try it.

Tips: 1.Cut a few knives on the surface of the mandarin fish, smear salt, white wine and shredded ginger, marinate it, and also help remove the fish;

2.When frying mandarin fish, first absorb the water on the surface, stir-fry the ginger shreds, and then put in the fish; The fish should be fried until it is set, that is, it should be gently shaken into the pot, and the fish can be shaken to turn over so as not to break the skin of the fish;

3.Add soy sauce, white wine, soybean paste and an appropriate amount of water to simmer the mandarin fish.

7 or 8 layers of cooking (pay attention to turning the side in the middle), then add green and red pepper shreds and garlic together to reduce the juice, and at the same time pour the juice on the surface of the fish, so that the mandarin fish is more flavorful.

1. Ingredients: 1 mandarin fish, appropriate amount of green onion and ginger, 2 spoons of rice wine, 1 spoonful of white wine, 1 spoon of dark soy sauce, appropriate amount of sugar, appropriate amount of salt.

2. Wash the mandarin fish and pour some rice wine into the basin to remove the fishy smell of the fish and cut it obliquely on the fish.

3. Set aside the green onion and ginger, pour the appropriate salad oil into the oil pan for 6 minutes, fry the fish on both sides and pour some white wine.

4. Pour 300ml of cold water into the pot, pour in an appropriate amount of dark soy sauce, salt and sugar, bring to a boil over high heat, and turn over halfway.

5. Cook on low heat for 15 minutes.

6. When the fish is cooked, take out the fish first and put it on a plate.

7. For excess soup, collect the soup on high heat, if there is a little chicken essence.

8. Pour the sauce over the fish.

1. Steamed mandarin fish

Ingredients. 1 mandarin fish.

Accessories. Appropriate amount of persimmon pepper and appropriate amount of red pepper.

Seasoning:Half a spoon of salt, 30 grams of vinegar, appropriate amount of green onion, appropriate amount of ginger, 20 grams of cooking wine, 15 grams of steamed fish soy sauce.

Remove the scales, gills and internal organs of the fish, put it in a bowl after being cleaned, put a flower cutting knife on the back, smear a small amount of salt on both sides of the fish and the belly, put ginger slices on it, add cooking wine and vinegar, and marinate for 5-10 minutes.

Place the fish on a plate and place in the steamer.

Cover the pot, steam for about 10 minutes, open the lid, sprinkle with shredded green onion, ginger and chili pepper, and steam for another 2 minutes.

Take out the steamed fish and drizzle it with soy sauce.

2. Squirrel mandarin fish

Ingredients. 1 cinnamon fish.

Accessories. 1 green onion, 3 grams of refined salt, 28 grams of vinegar, 21 grams of sugar, 14 grams of cooking wine, 2 tablespoons of tomato paste, 50 grams of peas, 2 slices of ginger, 60 grams of starch, half a bowl of water, a little sesame oil, and an appropriate amount of vegetable oil.

Clean the fish, then put a cloth on the board and cut off the fish's head.

Use a knife to slice both sides of the spine to the tail, but do not cut off the tail.

Then chop down the fish ribs; Then the rib spines and the lining of the fish's abdomen are removed.

Cut the inside of the fish with a knife straight to the skin, taking care not to cut the skin.

Then cut the deep slices of the fish into a diamond shape with an oblique blade, still taking care not to scratch the skin.

Put the fish with the cut knife into a bowl, then sprinkle 7 grams of cooking wine, salt, green onion and ginger on the fish as evenly as possible and marinate for about 20 minutes.

3. Braised mandarin fish

Ingredients:Mandarin fish, green onion, ginger, flour, white vinegar, sugar, seasoning, white wine, soy sauce, chili.

Methodological steps

Clean the fish and marinate in green onions, ginger slices and white wine.

After marinating, wipe the fish dry with kitchen paper, evenly coat it with flour, and pat the fish body to remove any excess flour.

Put oil in the pan, and when the oil is hot, put the fish in and fry it until golden and remove it.

After leaving the bottom oil in the pot and adding the ingredients, green onion and ginger to bring out the fragrance, add the fish, add white vinegar, cover the pot and simmer for one minute.

Then add liquor, sugar, chili, soy sauce and other seasonings.

Add an appropriate amount of water, bring to a boil over high heat, then reduce the heat to low, and add salt to taste after a while.

Wait until the soup is dry.