Braised Peach Blossom Mandarin

Braised Peach Blossom Mandarin is one of the specialties of Huizhou. Originally known as stone level fish, peach blossom chuatsi is the fattest when the peach blossoms are in full bloom, hence the name "peach blossom chuatsi". These small fish are often found swimming in clear streams in mountainous areas, and their color is similar to that of the pebbles in the streams.

How to make it: Take fresh Mandarin fish from the peach blossom season, put lotus leaf-shaped knives on both sides of the fish, marinate them in high-quality soya sauce, deep-fry them to a light yellow color, and serve them with diced pork, diced bamboo shoots, green onions, ginger, salt, cooking wine and chicken broth, and then braise them over a low flame. This dish color red attractive, taste fresh and soft, glue extremely get, aroma, is the Huangshan region spring seasonal dishes.