A delicious way to make pickled fresh mandarin fish

Raw materials/seasonings

Main ingredient: 700 grams of mandarin fish

Accessory ingredients: pork ribs (pork belly) 35g, green garlic 20g, winter bamboo shoots 35g

Seasoning: 30g soy sauce, 6g water chestnut powder, 15g ginger, 5g white sugar, 70g lard (refined), butter 10 grams,

Preparation method:

1. Remove the scales and gills of the mandarin fish, remove the internal organs, wash them, carve them with diagonal knives on both sides, and dry them;

2. Peel the winter bamboo shoots, wash, cook and slice them;

3. Wash the green garlic and cut into sections;

4. Wash the pork, slice it and set aside;< /p>

5. Put the pot on the fire, add the lard and heat it up to 70%, fry the mandarin fish until it turns light yellow, pour it into a colander and drain the oil;

6. The pot Leave a little base oil in the pot, put the pork and bamboo shoot slices into the pot and stir-fry briefly;

7. Add the mandarin fish, add soy sauce, minced ginger, wine, sugar and 350 ml of chicken stock and bring to a boil. Turn to low heat and continue to cook;

8. When the soup is almost dry, add green garlic segments, add water and water chestnut powder, add water and water chestnut powder to the pot to thicken the gravy, and pour a little lard on it.