Main ingredients:

Osmanthus fragrans 1, salt 1/2 teaspoons, 6 slices of ginger, 3 slices of onion, and coriander 1.

Filled juice:

1/4 cup of water, 2 teaspoons of soy sauce, 1 teaspoon of soy sauce and sugar, a little sesame oil and pepper.

Exercise:

1, gutted osmanthus fish, washed and dried, salted and marinated 10 minutes, shredded ginger and onion.

2. Steam the osmanthus fish in a dish for about 8-9 minutes until it is cooked, and pour out the juice.

3. Heat 2 tbsp oil, saute ginger and onion, pour in coriander juice and bring to a boil, drizzle with osmanthus fish noodles, and add coriander to taste.

Sweet-scented osmanthus fish soaked in rice soup and winter melon

Main ingredients:

Mandarin fish 1 strip (700g), wax gourd 150g, ginger and onion.

Seasoning:

Salt 10g, chicken essence 10g, sugar and rice soup.

Rice soup:

First, wash the rice, put it in a pot, add water and boil it over high fire to make a white milk soup.

Exercise:

1, scales of osmanthus fragrans, internal organs, washed, boneless and sliced. Peel and slice wax gourd and ginger.

2, pot fire, pour rice soup, add salt, chicken essence, sugar, boil, add osmanthus fillets to cook, remove and plate. (Note: Osmanthus fragrans fillets should be scalded for a short time, but not tender enough for a long time. )

3. Then put the sliced melon and ginger into the rice soup, boil it and put it on the fish.

Features:

Rice soup is delicious, fish is tender and nutritious.

Osmanthus fish soup

Raw materials:

Sweet-scented osmanthus fish 1 (about 1 kg 2), 2 pieces of south silk, 2.5 kg of light soup, salt, monosodium glutamate, pepper and ginger slices.

Making:

1, firstly, the osmanthus fish is scaled, slaughtered, fleshed, cut into pieces, and the fish bones are cut into pieces;

2, wok, pull fish oil, fry the fish bones thoroughly, add soup twice and roll it into milky white, put the wok on the dish porcelain, simmer the dish from a distance and put it on both sides of the dish.

Features:

The taste is tender and smooth, sweet and fresh.

Sweet and Sour Mandarin Fish

Main ingredients:

35g of wet starch, 30g of shrimp, pork soup100g, 20g of water-soaked diced mushrooms, 25g of Shaoxing wine, 20g of cooked diced bamboo shoots, 200g of soft sugar, 0/2g of green peas/kloc-0, 0g of bean paste100g and balsamic vinegar/kloc-0.

2.5g, onion10g, sesame oil15g, dried starch 60g, cooked lard1500g,

Cooking method

1. Scrape the scales and gills of Siniperca chuatsi, gut it and wash it. Cut the fish head obliquely with pectoral fin, cut it open at the chin of the fish head, and pat it flat with the knife surface. Then split evenly along both sides of the spine to the tail with a knife to cut off the spine. Fish skin down, chest spines removed. Then, cut the fish with a straight knife, and then cut the fish skin with an oblique knife to form a diamond-shaped knife pattern. Add 15g Shaoxing wine and 1g refined salt into a bowl, stir them evenly, then smear them on fish heads and fish, then roll them into dry starch, use them to lift the fish tail and shake off the remaining powder.

2. Bowl mixer: Put the pre-Qian Fan sauce, pork soup, soft sugar, balsamic vinegar, Shaoxing wine 10g, wet starch and refined salt 10g into a bowl and stir into a paste.

3. Heat the wok. When the cooked lard is scooped into the frying pan until it is 80% hot, turn the two fish over, tilt the fish tail into a squirrel shape, then lift the fish tail with one hand, hold the other end with chopsticks with the other hand, put it into the frying pan, fry for about 20 seconds, and then let go. When the fish falls into the oil pan, pour hot oil on the fish tail and fry it in the fish head until cooked. When the oil temperature is 80% hot, fry the fish until golden brown, take it out, put it on a plate, loosen it slightly, put the fish head on it, and make it into the shape of a squirrel fish.

4. When frying the fish again, heat it with a wok over high fire, scoop in100g of cooked lard, add shrimps and fry until cooked, then pour out and drain the oil. The original pot is still on the fire, scoop in 50 grams of cooked lard, add scallion and fry until it is scallion and yellow, and then take it out. Then, add minced garlic, diced bamboo shoots, diced mushrooms and fried green peas, pour in the sauce and stir well, add 75 grams of cooked lard and sesame oil and stir well, then pour it on the squirrel fish, make a squeaky sound and sprinkle with cooked shrimp.

Process key:

1. Choose 750g, and a fresh mandarin fish is suitable.

When the knife reaches the fishtail along both sides of the spine, don't break the fishtail into pieces. The fish tail is connected with two fish.

3. When cutting fish, cut it straight first, and the cutting distance is about 1 cm. After oblique cutting, the cutter distance is about.

1.5 cm. As deep as fish skin, you can't carve fish skin into diamond-shaped knife lines. It is required that the knife distance, depth and oblique knife angle should be unified, so that the flower knife is beautiful.

4. When pouring the juice, the fish should be just fried, otherwise it won't make a squeaking sound.

Steamed mandarin fish with powder

Raw materials:

1250g l strips of China mandarin fish, 100g spiced cinnamon and cooked rice flour, 3 teaspoons of soy sauce and sweet noodle sauce, 1 teaspoon of white vinegar, 1 teaspoon of Chili oil, about 1 teaspoon of bean paste, 1 teaspoon of cooking wine, ginger and pepper.

Making:

① Take a green bamboo slip with knots at both ends, with a diameter of 10 cm and a length of 20 cm, and cut a mouth with a length of 10 cm horizontally at a distance of about 4 cm from one end of the bamboo tube as a bamboo tube cover for cleaning (or replace it with a small bowl).

(2) Slicing mandarin fish, washing, draining water, cutting into rectangular blocks with a length of 5cm, a width of 2.5cm and a thickness of 2cm, then washing with clear water, draining water, putting into a bowl, adding spiced cinnamon and cooked rice flour, and adding soy sauce, bean paste, sweet noodle paste, pepper powder, white sugar, white vinegar, cooking wine, monosodium glutamate and sesame oil.

(3) Put the mixed mandarin fish into a bamboo tube, cover it, steam it for 20 to 30 minutes on high fire, take it out of the steamer and put it into a long plate.

Fried mandarin fish

Main ingredients:

One mandarin fish, green pepper, ginger slices, onion segments, cooking oil, rice wine, seafood soy sauce and salt;

Exercise:

1, wash mandarin fish, open the back, dry the water, apply proper amount of salt inside and outside the fish, and marinate for 15 minutes;

2. Put the oil in the pot, stir-fry the ginger slices later, and turn the fish in the pot over high heat to medium heat. When both sides are half cooked, add onion, green pepper and a little rice wine;

3. Add a little seafood soy sauce until the fragrance is cooked.

Features: delicious, salty and crisp.