How to pickle mandarin fish?

Step 1

Ingredients: pickled fresh mandarin fish 1 strip (750g), pork belly 50g, cooked bamboo shoots 50g, Jiang Mo 20g, green garlic 20g, soy sauce 50g, Shaoxing wine15g, sugar10g, chicken soup 350g, cooked lard 750g (1. Exercise: 1 Put the fresh mandarin fish in a wooden bucket, sprinkle a layer of light salt water (500g water and 5g salt) on the first layer of fish, cover the bucket when the fish is full, turn the fish over once a day, keep it at 25 degrees Celsius, leave it for about seven days, remove the scales and gills, cut open the abdomen and internal organs, wash it with clear water, and obliquely cut several knives on both sides of the fish.

2. Cut pork and bamboo shoots into pieces. Cut the green garlic into 2 cm long pieces.

3. Put the wok on a big fire, add the cooked lard, and when it is 70% hot, fry the fish in the wok for one minute, then turn it over. When both sides are light yellow, pour in a colander to drain the oil. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots, add the fish into the soup with soy sauce, Shaoxing wine, white sugar, Jiang Mo and chicken soup, bring to a boil with high fire, and reduce the heat for about 30 minutes. When the soup is almost dry, sprinkle with green garlic, dilute evenly with water starch, and sprinkle with a little cooked lard to eat.