Lead: The braised mandarin fish made in this way is more delicious than that made in restaurants, and it is simple to make, fresh, salty and fragrant. Hello, dear friends, hello, this dish that Bian Xiao shared with you today is called braised mandarin fish. Bian Xiao is a person who loves fish very much, and he has heard from the old people in the same village since childhood that eating more fish can make us smarter, so Bian Xiao has developed the habit of eating fish since childhood. When it comes to braised fish, it is generally possible to eat either braised carp or braised crucian carp, and mandarin fish is rarely used for braising. In fact, braised mandarin fish tastes fresh, salty and fragrant, which is very delicious. Next, Bian Xiao will share with you how to make this braised mandarin fish. Interested friends can learn to make with Bian Xiao.
Food name: Braised mandarin fish.
raw material
About 750g of mandarin fish, cooked lard 100g, appropriate amount of water-soaked mushrooms, 375g of clear soup, one tablespoon of sesame oil, one tablespoon of dried red pepper 15g, one tablespoon of water starch, one tablespoon of shredded onion 10g, one tablespoon of soy sauce, shredded ginger 10g and one serving of cooking wine.
manufacturing method
Step 1: First, we remove the pedicels of the soaked mushrooms, then put them in clean water, clean them, then take them out and drain them, and set them aside for later use. Then, we peel the winter bamboo shoots and clean them with clean water, then take them out and drain them, and then cut them into filaments. Then, we clean the dried pepper heads with clean water and cut them into filaments. Then you can take out a pot, add a proper amount of water to the pot, and put it on the fire. When the water in the pot is boiled, put shredded winter bamboo shoots and shredded winter mushrooms into the boiling water pot, then scoop them up and drain them.
Step 2: Take out the prepared mandarin fish, scale it, then remove the internal organs and gills of the fish, clean it with clear water, dry the water on the surface of the mandarin fish, then draw a cross-shaped flower knife on the fish with a knife, put it on a plate, and then evenly coat the surface of the fish with edible salt and a small amount of cooking wine, and wipe it evenly with your hands for later use. Then take out a pot, put a proper amount of cooked lard in the pot, when the cooked lard is almost 80% hot, put mandarin fish in the pot, fry in oil, color mandarin fish until both sides of the fish are browned, then pour out the excess oil in the pot, add a proper amount of shredded onion, garlic and ginger, and then add cooking wine, clear soup and soy sauce until the fish is browned.
Step 3: Then put shredded mushrooms, shredded bamboo shoots and shredded dried peppers into a pot, simmer until cooked, then add edible salt, pepper and monosodium glutamate to thicken, then pour in sesame oil, and then take out the pot and plate. This delicious braised mandarin fish is ready to serve.