Ingredients: squid (pickled) soy sauce, soy sauce, lard, minced pork, ginger, garlic and onion soup.

Step: Take the mandarin fish out of the bag and rinse it with clear water for 30 seconds;

Chop pork for later use;

Add lard and vegetable oil into the pot, add garlic, ginger and minced meat and stir-fry until fragrant;

Fried mandarin fish in the pot for a while;

Add soy sauce, soy sauce, vinegar, a little sugar, dried Chili, and pour in the stock.

Small and medium fires will turn into big fires after a while;

Add onion in the middle and cook for about 15 minutes.

Pickling mandarin fish is actually a very simple matter. The secret of pickling mandarin fish is that the seasoning is salt and pepper, and the slaughtered mandarin fish is pickled directly without raw water washing. Ginger slices are stuffed in the fish's stomach, and salt and pepper are evenly coated on the fish. The ratio is 15 Jin mandarin fish 1 Jin salt and a handful of pepper. Now you don't have to marinate in wooden barrels. If you pickle yourself at home, you can just find a foam box, then put the fish stained with salt and pepper in the foam box, then press stones on the fish and turn it over every other day. You can eat it in about two or three days in the weather around 25.

There is also a low-temperature fermentation method for pickled mandarin fish. The difference between pickled mandarin fish and tradition is that it bid farewell to the smelly and salty, fresh and delicious, and the fish is like garlic cloves. Most importantly, as long as you have a ready-made mandarin fish, you can make mandarin fish with the same taste as a restaurant at home.