According to legend, Gan Long went down to Song Crane Tower and saw a live carp on the altar, so he named it carp and cooked for him. Knowing that the emperor was coming, the chef dared not neglect. He not only worked hard on the taste, but also made the fish into the shape of a squirrel, holding his head high and his tail up. This fish is red in color and sauce, crisp outside and tender inside, sweet and sour, and it is greatly appreciated after drying. The squirrel fish is famous far and wide. Now squirrel fish all use mandarin fish as raw material. Mandarin fish has tender meat and thin bones. After being cut and fried, its head is wide open, its tail is tilted, and it looks like a squirrel inside. When it is watered with shrimp, dried bamboo shoots and tomato sauce, it will make a sneer like a squirrel. Sweet and sour mandarin fish is delicious.
Raw materials:
Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps, sesame oil,
Method:
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.
Features:
Crispy outside and tender inside, sweet and sour marinade, delicious.
Steamed Mandarin Fish
Raw materials:
Mandarin fish, cooked lean ham, bamboo shoots, water-soaked mushrooms, comb fat, coriander, onion, ginger, Shaoxing wine, refined salt, monosodium glutamate, pepper, clear soup and cooked lard.
Making:
Wash mandarin fish, prick the mouth, slightly scald it with boiling water, gouge out a flower knife, put it in a plate, add seasoning, steam it in a cage until it is cooked, take out onion, ginger, pepper and rope, pour out the marinade, add pepper to the marinade, mix well, pour in the fish and sprinkle with coriander.
Features:
This fish is tender and delicious. It's the same as Songjiang perch, with a little less flavor. Liu Ping loves food, and the immortals know that this is beneficial.
Fang Qing Wen GUI
Fried mandarin fish
Ingredients: mandarin fish 1 strip (about 750g), cooked lean pork 25g, canned bamboo shoots 25g, onion 5g, Tricholoma matsutake 20g, chicken soup 200ml, cooking wine 20g, soy sauce 50g, sugar 75g, monosodium glutamate1.5g, vinegar 75g, soybean oil/kloc.
Features: Huang Liang color, crisp, sweet and sour, salty and slightly sour.
Production method: 1. Scales, gills and internal organs of Siniperca chuatsi are removed, washed and dried. Fine willow leaves are punched on both sides with a knife, and lean meat, bamboo shoots, pine mushrooms and scallion are diced.
2. Spread150g wet starch evenly on the fish body and the inside of the knife edge. Then, immerse the fish tail in a 60% hot soybean oil pot and fry until the starch crusts, and then put it all in the pot.
3, fry for about 5 minutes, take it out, when the oil is 90% hot, add the mandarin fish to fry quickly, control the oil, put it in a plate, and keep warm.
4. Pour out the remaining oil from the original wok, leave 25g of base oil, heat it, add diced onion, diced bamboo shoots, tintin, tintin, diced meat and Tricholoma matsutake, stir fry in the wok, add cooking wine, soy sauce, white sugar, monosodium glutamate and chicken soup, boil, mix 25g of vinegar and wet starch evenly, put it in the wok, and sprinkle with cooked oil 25.
5. Pour the sauce on the fried fish when eating.
Name of the dish: salted mandarin fish
Classification of dishes: Anhui cuisine
Raw materials: fresh mandarin fish, sliced meat, sliced bamboo shoots, soy sauce, Shaoxing wine, sugar, ginger, chicken soup, chopped green onion, wet starch and cooked lard.
How to make it: Marinate fresh mandarin fish at room temperature of about 25 degrees Celsius. After six or seven days, the fish will give off a smelly smell. Then wash it and cut some oblique knife flowers on both sides. After drying, put it in the oil pan and fry it slightly. When both sides are light yellow, pour in a colander to drain the oil. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then add the fish, add soy sauce, Shaoxing wine, sugar, ginger and chicken soup, bring to a boil with high fire, and then turn to low heat for about 40 minutes. When the soup is almost dry, remove the green garlic, thicken it with wet starch, and pour cooked lard to serve.
Characteristics of dishes: the color is light yellow, the fish is tender and tender, the flavor is rich, and it is fragrant and delicious.