Chinese Food
Stewed eggs with mandarin fish
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It seems that no fisherman has ever caught mandarin fish. It is rare to see one or two of them occasionally in the net fishing. It seems that there is no special place to treat mandarin fish in the countryside except for steaming. Occasionally, it is processed with carrot and braised in brown sauce. My father will leave the meat of mandarin fish to me. The cooked mandarin fish will be cut into pieces with chopsticks, like peeled garlic cloves It's exquisite and delicious. In the words of Shanghai, it's about cutting and talking. In Huaiyang cuisine, the reputation of squirrel mandarin fish is extremely fierce. The chef's knife flies over the fish meat. Then he pours on the flour, fry it, and drips it with hot sweet and sour brine. The crispy meat is tender, beautiful and delicious. The feast is the best. But without the original taste of mandarin fish, the form is greater than the content. The common carp and yellow croaker are all the same. And the usual way of cooking is often steamed. Or put shredded radish to make soup. The fish is full and delicious. It can best reflect the style of garlic. Diao Ding Ji says mandarin fish can't be bad
Cooking ingredients
Cooking Steps
Step1:Buy mandarin fish and kill them. Slice them. Marinate them with cooking wine and salt for ten minutes. Add raw powder and paste them for later use.
Step2:Break up the eggs. Add salt. Mix well with water. Steam in a dish until it is medium cooked.
Step3:Put the fillets evenly on the steamed eggs. Steam over high heat for another five minutes or so.
Step4:You can pour some steamed fish and soy sauce. I pour some scallion oil directly here. The taste is more light and delicious
Cooking tips:There are skills in making delicious dishes.
