Chinese Food
Braised mandarin fish
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Mandarin fish is a traditional dish in southern Anhui Province. Mandarin fish is pickled. After braised, the meat is tender, mellow, smooth and refreshing. It can be eaten for a long time. At the end of March every year, there are large areas of rape flowers in full bloom in southern Anhui. They are golden. The breeze blows a stream of fragrant vegetable flowers into the nose. The key to burning mandarin fish is the rapeseed oil made from the rape flowers. The stinky mandarin fish cooked with rapeseed oil has a real local flavor.
Cooking ingredients
Cooking Steps
Step1:Beat the garlic. Slice the onion. Slice the ginger. Cut the bubble hair of shiitake mushroom into thick strips. The small bamboo shoots are in bags. Cut the strips obliquely.
Step2:Rinse the mandarin fish. Wipe the water with kitchen paper. The fish won't fry and the skin won't stick to the pan when frying. Put in the canola oil. Fry the fish until golden on both sides.
Step3:Fry the fish and pour in some rapeseed oil in another pot. Stir fry all ingredients for a few times. Pour in the old sauce wine. Put in the fish. Add some boiling water and heat for five minutes, then turn off the medium and small heat for ten minutes. Collect the sauce and put it on the plate.
Cooking tips:Because the stinky mandarin fish is salted in advance, so it's salty. When you put salt, you can mix it according to your taste. Rapeseed oil needs to be heated before it can cook food. At the same time, smoke will be produced during the heating process. This is also a feature of it. There are skills in making delicious dishes.
