Mandarin fish, also known as mandarin fish and seasonal flower fish, has always been regarded as "the best fish in the world" and distributed in major water systems in China. Tall, flat side, raised back; The head is big, the mouth is slightly oblique, the jaw is prominent, the upper jaw extends to the posterior edge of the eye, and there are canine teeth in the front of the upper and lower jaws; The posterior edge of the anterior branchial lid is serrated. Siniperca chuatsi lives in still water or slow flowing water, and has the habit of lying in the hollow under the lake. It is a fierce fish and eats other fish and shrimp at night. The breeding season is from May to July, and floating eggs are produced. Its meat is plump, tender, delicious and has few bone spurs. It is regarded as a kind of precious fish, and it is deeply loved by people as a delicacy at banquets. The output of mandarin fish is high, and artificial propagation and feeding have been tried.

There are many ways to eat mandarin fish, which can be steamed, boiled, stewed, roasted and fried, and can also be made into dishes of various shapes and colors, such as "Oolong mandarin fish", "barbecued mandarin fish" and "vinegar-dipped mandarin fish", all of which are famous dishes at banquets. Because mandarin fish is sweet, enters the spleen and has a stomach diameter, the protein content is 18.5%, the fat is 3.5%, and it also contains calcium, phosphorus, iron, vitamin B2, nicotinic acid, etc., which not only has high nutritional value, but also has good medical and health care functions.

Mandarin fish is an important food to eliminate fatigue, and it is not suitable for people who are cold and wet.

Recommended recipes:

Chrysanthemum mandarin fish

Raw material: mandarin fish

Seasoning: salt, monosodium glutamate, tomato sauce, rice vinegar, yellow wine, sesame oil, crude oil, sugar and withering powder.

Method:

1) Wash mandarin fish, boneless, cut into chrysanthemums, add seasoning, and then dip in dried withering powder.

2) Put the chrysanthemum fish pieces into the oil pan and fry them until golden brown, then pick them up and put them on the plate. Stir-fry tomato sauce until golden brown, add seasoning, thicken, oil and pour it on it.

Features: The fish is crisp, sweet and sour.

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Stew mandarin fish at home

Mandarin fish contains protein, fat, carotene, vitamin B 1, vitamin B2, nicotinic acid, iron, calcium and phosphorus. It is rich in protein and has the functions of invigorating qi and blood, benefiting spleen and stomach. Pregnant women often eat this dish in the second trimester, which can prevent protein deficiency.

Raw materials:

Mandarin fish 1, cooked lard, garlic slices, shredded onion, ginger slices, vinegar, pepper water, cooking wine, pepper, water starch, sesame oil, soup, refined salt and batter.

Making:

1. Slaughter and wash mandarin fish, draw crescent-shaped knife lines on both sides of the fish, sprinkle with salt and pepper and marinate for 20 minutes.

2. Set the pot on fire, put lard, heat the oil to 40%, add salted fish and fry on both sides.

3. Leave the oil in the pot, stir-fry the onion, ginger and garlic, add the batter, soup, pepper water, cooking wine and fish, simmer with low fire, thicken the water starch, add vinegar and pour in sesame oil, and serve.

Be careful not to fry fish for a long time, and never coat both sides when frying.

Features:

The soup is rich, salty and mellow, fresh and delicious.

Qilin mandarin fish

Its cuisine is Cantonese.

Features delicious and colorful.

raw material

1 mandarin fish, 1250g clean, 75g water-soaked mushrooms, 75g ham, 2 eggs, 40g shredded pork, a little sesame oil, a little shredded ginger, a little monosodium glutamate, 50g bamboo shoots, a little pepper, a little shredded onion, a little yellow wine, a little radish, a little water chestnut powder, a little sugar, a little refined salt and soy sauce.

manufacturing process

1. mandarin fish removes the flesh and keeps the head and tail. Cut the fish into 20 jujube pieces (leftover bits and pieces), mix with monosodium glutamate, salt, sugar and pepper, and marinate. 2. Cut Lentinus edodes, ham and bamboo shoots into small pieces (half of Lentinus edodes and ham are shredded), then put fish 1 piece, ham 1 piece, Lentinus edodes 1 piece and bamboo shoots 1 piece into a pot in turn, and steam in a cage for fifteen minutes. 3. Beat the eggs, remove the protein, mix them with water chestnut and egg yolk into paste, apply them on fish heads and fish tails, and fry them in a frying pan for a while. Then add soy sauce, sugar and monosodium glutamate to shredded pork, shredded mushroom and shredded onion and ginger, and then put them on the fish head to make Kirin whiskers. 4. Put the steamed fish in the middle of the head and tail, then add some sugar, monosodium glutamate, salt, yellow wine, sesame oil and water chestnut to the chicken soup and pour it on the fish (don't pour it on the head and tail). 5. The fish head is carved with radish into unicorn horns and mounted on the fish head, and some colored raw materials are used around the fish (the types of materials can be determined according to your own preferences).

Sweet and sour mandarin fish

Its cuisine is Jiangsu cuisine.

Features crisp outside and tender inside, sweet and sour marinade, delicious taste.

raw material

Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps, sesame oil,

manufacturing process

Scales and gills of Siniperca chuatsi, eviscerate and wash. Brush them straight on the fish, with the skin facing down, and then brush them obliquely until the skin becomes a diamond. Mix Shao wine with refined salt, smear it on the fish head and fish, then roll the starch dry, shake the fish tail by hand to remove the remaining powder, add fresh soup, sugar, balsamic vinegar, wine, salt and tomato, and put it in a bowl. Then fry all the fish in the oil pan until golden brown, pick them up and put them on a plate, put the fish head in the shape of a squirrel, and leave a little oil in the pan. Stir-fry shallots, add minced garlic, diced bamboo shoots, diced mushrooms and diced peas, stir-fry the sauce over high heat, mix lard and shrimps, pour sesame oil on the fish.

Mandarin fish with vinegar pepper

All the cuisines they belong to

The characteristic color is elegant, the fish is crisp, the soup is fresh and fragrant, and it is slightly sour and spicy.

raw material

1 mandarin fish (about 700 ~ 800g). 60g of seasoning oil, 2g of sesame oil 1 2g, 3g of coriander10g, 3g of white pepper, 20g of chicken soup10,000 ~1,200g of cooking wine12g, 4g of salt, 3g of monosodium glutamate and 60g of white vinegar.

manufacturing process

(1) Remove gills, scales and fins from Siniperca chuatsi, remove internal organs, wash them, scald the fish tail in boiling water, wash it again with cold water, and scrape the black skin off the fish with a knife. Then cut a cross pattern on one side of the fish with a knife (obliquely cut every 1 ~ 2 cm wide until it reaches the fish bone, then cut it into a cross shape with a straight knife and cut it into a straight pattern on the other side with a knife. (2) Wash and disinfect the coriander and cut it into 2 cm long sections. Half of the onion is cut into powder, and the other half is cut into 3 cm long filaments. (3) Pour the big oil into a frying spoon, heat it with strong fire, then add the white pepper, chopped green onion and Jiang Mo, stir-fry until fragrant, and then add the chicken soup, ginger juice, cooking wine, monosodium glutamate and salt. (4) Blanch the mandarin fish with boiling water for 4-5 minutes, so as to open the knife edge and remove the fishy smell. Then put the fish in the soup with the cross knife facing up. After the soup is boiled, move to slow fire and stew for about 20 minutes, then add shredded onion, coriander and vinegar, and then drop sesame oil.

Kaiping chaiba mandarin fish

This dish belongs to Hunan cuisine.

Features diverse colors, flowers are not chaotic, rich in flavor, fresh and delicious.

raw material

250g pure osmanthus fish, quail eggs 12, cooked ham 100g, mixed bone soup 50g, winter bamboo shoots 100g, 2 egg whites, 20 spinach hearts, ginger 15g, 3 red and green cherries, and scallion and coriander/kloc-.

manufacturing process

1. Cut the fish into 0.5cm thick and 7cm long shreds, cut the winter bamboo shoots and ham into 3cm long shreds, and blanch 75g onion with boiling water. In addition, beat the remaining onion and ginger evenly, add Shaoxing wine and refined salt 1 g, mix well and squeeze juice, add monosodium glutamate, and marinate in shredded fish for about 8 minutes. Then, mix the egg white and dry starch evenly. Add shredded fish for sizing. 2. Divide all the cherries in half, put quail eggs one by one into the spoon of 12 National Defense University, and add cooked lard. Pick and wash the coriander. Then half a cherry is embedded in a spoon filled with quail eggs, and several coriander leaves are put together to form a bird screen flower shape, which is steamed in a cage for 10 minutes to cook and kept warm in the cage. Mix bone soup, sesame oil and wet flour to make juice. 3. Put the watered onion roots straight on the plate, and put 2 shredded ham, 2 shredded fish and 2 shredded winter bamboo shoots horizontally on it, and bundle them into 20 bundles according to the shape of firewood. 4. Put the wok on a big fire, add cooked lard to boil, add the tied firewood to the mandarin fish, stir fry and pour it into the colander to filter oil. Then, take out the steamed quail eggs and put them on one end of the long plate to make a sparrow screen; Chai put the fish in the middle of the plate as a sparrow; Then put a bird's head carved from an omelet at the front end. Put the wok on fire, add the prepared juice, cook until it is thin and thick, and pour it evenly on the mandarin fish.

Steamed fish in Shanghai

Shanghai food

Special Shanghai cuisine

raw material

Fresh fish 1, ginger slices 25g, mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

manufacturing process

① Scrape the scales and gills of the fish, and wash the mouth; (2) Put the fish in a dish, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, and add yellow wine, sugar and essence.

Mix salt, monosodium glutamate and pepper together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.

Pearl mandarin fish

All the cuisines they belong to

Hubei traditional famous dish, also called Carp Garden, is a beautiful festival in Jianghan Plain and can also be used as a big dish at a banquet. Fish is smooth, cool and white, bright and clean, and has good toughness.

raw material

Mandarin fish: fish tail (about 1 500g), 6 eggs, pearl bamboo shoots1tin, cabbage heart150g, 400g carrots and 20g lard. 5 grams of starch, salt and monosodium glutamate.

manufacturing process

Wash the whole fish, remove the head and tail with salt, steam for later use, remove the skin and bones, scrape off the fish, chop them, stir them evenly, squeeze them into 40 balls, replace pearl bamboo shoots, cabbage and carrots with beads, stew them with fish balls, and put them in a plate with head and tail at both ends.

Sesame mandarin fish

Its cuisine is Zhejiang cuisine.

Mandarin fish is characterized by tenderness and sweetness. Meat dipped in sesame seeds is sweet and crisp when fried, and it is delicious with Zhejiang vinegar or juice. It is most suitable as a banquet dish.

raw material

Mandarin fish (1, about 1.25kg), white sesame seeds (2 Liang), ingredients: salt (3/4 teaspoons), ginger juice, wine (2 teaspoons each), onion slices (1 slice), batter: cornstarch (2 teaspoons), and egg white (2).

manufacturing process

(1) Scaled mandarin fish, washed internal organs, peeled meat, and kept the head and tail. (2) Dry the fish, draw a diamond pattern, cut into pieces, add ingredients and mix well for 30 minutes. (3) Mix the slurry evenly, dip the fish in the slurry, then dip the fish in sesame seeds, and fry in 50% boiling oil for three minutes, then serve. (4) Boil the oil again, fry the fish in a wok until golden brown, put it on a plate, fry the fish head and tail with starch paste and put it on both sides of the fish.

Steamed mandarin fish with soft fire

All the cuisines they belong to

Features The color of this dish is simple and elegant, with clear red and white. The fish is tender, the ham is salty and fragrant, and it tastes delicious when dipped in seasoning, and it is slightly sour and spicy.

raw material

Two fresh mandarin fish (about1250g), cooked ham150g, two egg whites, cooked lard100g and Shaoxing wine 50g. Salt 1g, pepper 1g, onion 10g, ginger 10g), dried starch 50g, and chicken oil 10g.

manufacturing process

Scales, gills and internal organs of Siniperca chuatsi are removed, washed, the head and tail are removed for later use, then two fish with skin (without thorns) are removed, and then cut into pieces with a length of 6 cm, a width of 5 cm and a thickness of 1 cm. Cut the ham into pieces smaller than the fish, mince the onion and ginger.

Put onion, ginger, Shaoxing wine, pepper, refined salt, refined essence and "egg white" into a bowl and mix well with dry starch and lard.

Steamed Mandarin Fish

Its cuisine is Fujian cuisine.

Special (Fujian cuisine)

raw material

Mandarin fish (1, 500g), Kaiyang (6), water-soaked mushroom slices (2), winter bamboo shoots slices (45g), onion, ginger slices, yellow wine (12.5g), white sugar (12.5g), soy sauce and salt.

manufacturing process

Slaughter mandarin fish first, peel and gut it, wash it, put it in a boiling pot, take it out, scrape it clean, use knives on both sides of the fish and put it on a plate. Second, cut mushrooms, cut bamboo shoots, Kaiyang,

Pour onion, ginger and lard (45g) on the fish, add salt, sugar, wine, soy sauce and clear soup, steam in a cage, and take out onion and ginger.

Coral mandarin fish

All the cuisines they belong to

trait

raw material

Mandarin fish 1 (about1.750g), 50g shallot, 25g ginger, 500g vegetable oil (250g actually eaten), starch1.000g, 200g Qian Fan sauce, 200g white wine, 50g white vinegar, refined salt, and so on.

manufacturing process

Scrape the scales of mandarin fish, remove the internal organs, clean them, chop off the head and tail, take down two fish, put the fish skin down on the chopping board, chop them into rice knives, mix them with onion, ginger, salt and yellow wine, and pat dry the starch.

Put the pot on a big fire, drain the oil, and heat it to 80% heat. Fry the fish head and fish tail until they are mature, then fry the washed fish into coral shape with a flower knife, put it on a plate, and put it on the fish head and fish tail to make it fish-shaped. Put another pot on the fire.