Chinese Food
Braised mandarin fish with spicy black bean and scallion wine
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The mandarin fish with the soup is slightly fluttering, like a fresh lily, sweet and tender. If you say stink again, I'm welcome.
Cooking ingredients
Cooking Steps
Step1:Mandarin fish cut open from the middle. Remove the middle spine. Let the fish spread flat. Then cut three knives on each side of the fish. If the fish is too big, you can remove the fish head and keep the stew.
Step2:Pour some white wine on the surface of the fish to remove the fishy smell. Sprinkle salt and white pepper on the surface. Spread evenly and marinate for 30 minutes.
Step3:After marinating, use kitchen paper to absorb the excess water on the surface.
Step4:Heat the oil in a non stick pan. Stir fry the garlic and ginger slices. Add mandarin fish. Fry until the surface is yellowish. Fry for about 4 minutes on both sides.
Step5:Then put the onion shreds under the fish. Pour in Huadiao wine along the edge of the pot. Transfer in 1 tablespoon steamed fish and soy sauce. 1 tablespoon spicy Douchi. 2G salt and 1 tablespoon sugar. Cover and simmer for 8 minutes.
Step6:Decorate the pot with shredded onion. The fish is tender and tasty. The onion is fragrant, soft and slightly sweet. The soup is also excellent for mixing rice.
Step7:
Cooking tips:There are skills in making delicious dishes.
