Chinese Food
Mandarin fish
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I like mandarin fish very much. It's hard to buy salted mandarin fish in Shanghai. Fortunately, there is a universal Taobao. Since I made it once, even if I go to Anhui, I don't think I cooked it carefully at home. The taste is not as heavy as that of the restaurant, but it is delicious and healthy. It not only does not damage the taste of fish, but also enriches the content and nutrition of the dishes.
Cooking ingredients
Cooking Steps
Step1:Soak mandarin fish in water for 15 minutes and then wash it. Remove the black film inside the belly. Cut the fish into ten pieces and marinate with Huadao cooking wine for 20 minutes.
Step2:The tofu is cut into pieces and ready to use. The shape is casual. The tofu in the old tofu can be tender. The tofu in the box can't be processed.
Step3:Marinate the meat filling raw sauce wine for ten minutes. Add some old sauce to increase the color.
Step4:The pickled dried bamboo shoots can be cut into sections. You can also use fresh winter bamboo shoots, garlic and everything else. You can cut into sections with scallion, ginger and fresh red peppers. Forget to pat the peppers here.
Step5:The mandarin fish is fried in a small heat. It will be more fragrant with lard. To prevent the fish from sticking to the pot, you can rub the wall of the pot with ginger before reheating the pot.
Step6:Fry both sides all yellow. Use a small fire during the frying process. If it is not a pan, pay attention to the flame and the position of the fish body. Turn the pan to adjust the temperature. PS - favorite old iron pot ha ha. Stir fry the fish and serve. Wash the pan and pour in the new oil. It doesn't need too much. Stir the minced meat until it changes color. Then stir fry the bamboo shoots, onion, ginger, garlic and red pepper until fragrant.
Step7:Pour in hot water and pan fried mandarin fish. Put in raw sauce, cooking wine, salt, sugar and vinegar in turn. If you don't like vinegar, don't put it. Add a little vinegar to make it fresh. You can't smell it after heating.
Step8:Soup can be used instead of water. I use a small piece of soup which is usually prepared and frozen.
Step9:Add tofu. The amount of water is about the end of fish and tofu. Don't cover the pot. Simmer over low heat.
Step10:About 20 minutes. The delicious mandarin fish is ready. Sprinkle chicken essence and coriander to make the pot. No chicken essence is needed for those who use high soup. This kind of thing is basically not used in my family.
Cooking tips:1. It's better to change the oil of fried fish into lard. 2. Because the saltiness of the mandarin fish purchased is different, the salt and raw sauce can be increased or decreased as appropriate. 3. Ginger and garlic can also be cut into pieces and stir fried. This time, just in case of trouble, they will use large pieces directly. 3. It can be thickened with starch. The taste is stronger. But I don't like the feeling of mush very much. 5. The authentic Hui Style stinky mandarin fish doesn't put tofu. But I think the soup is a little more stewed with tofu and heated with alcohol dry pot. It's really cool in winter. There are skills in making delicious dishes.
