How to pickle fresh mandarin fish?

Fresh mandarin fish1700g, pork belly and cooked bamboo shoots 60g, green garlic and Jiang Mo 25g, soy sauce 50g, Shaoxing wine 20g, white sugar10g, chicken soup 400g, lard 200g and wet starch10g.

working methods

(1) Slice pork belly and cooked bamboo shoots. Cut the green garlic into sections. Slant a few knives on both sides of the fish and put them in a ventilated place to dry.

(2) Add lard to the wok, heat it, add mandarin fish, fry until both sides are slightly yellow, and pour it into the spoon.

(3) Leave 50g of oil in the pot, stir-fry the sliced meat and bamboo shoots, add Shaoxing wine, soy sauce, Jiang Mo, white sugar and chicken soup and boil.

(4) Add mandarin fish and cook for about 40 minutes. When the soup is almost finished, remove the green garlic, thicken it with wet starch, and pour in 20 grams of hot lard.

? Serve the food out of the pan and put it on a plate.

skill

trait

The fish is crisp and rotten, fragrant and fresh, and has a unique flavor.

Operation prompt

The oil temperature should be high when frying fish, and low heat should be used when cooking.

Materials for curing fresh mandarin fish

650g of fresh mandarin fish (mandarin fish), 50g of pork belly and cooked bamboo shoots, 20g of Jiang Mo and green garlic, 2 teaspoons of white sugar and wet starch, 3 teaspoons of Shaoxing wine, 2 tablespoons of soy sauce, 3 cups of soup and 75g of cooked lard.

working methods

(1) Cut several oblique knife dies on both sides of Siniperca chuatsi and put them in the tuyere to dry.

(2) Put the pot on a big fire, put in the cooked lard (60g), fry the fish in the pot until both sides are light yellow when it is almost cooked, and then take it out.

(3) Leave a little oil in the original pot, stir-fry the meat slices and bamboo shoots, put the fish in, and add soy sauce, Shaoxing wine, sugar, Jiang Mo and soup.

? Bring the fire to a boil, and then simmer for about 40 minutes.

(4) When the soup is almost dry, sprinkle with green garlic, thicken with raw flour and water, pour in cooked lard 15g, and take out the pot.