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How to make Huangshan osmanthus fish?
1, raw materials: mandarin fish 1 tail, about 600g, ginger slices 10g, garlic slices 20g, garlic 30g, pepper 30g, Chili sauce 15g, refined salt, pepper, cooking wine, white sugar, monosodium glutamate, soy sauce and onion ginger juice.

2. Wash the mandarin fish after slaughter, chop off the head and tail, marinate with salt, pepper, cooking wine and onion ginger juice for a while, then put it in a cage and steam it with high fire for later use.

3. Remove bone spurs from the fish, cut the fish into large pieces, marinate with salt, pepper, cooking wine and onion ginger juice for a while, and then add dried raw powder to grab and size it evenly; Stinky tofu cut into paper strips; The wild pepper is pedicled and chopped.

4. Put the wok on the fire, add salad oil and heat it to 20% to 30%. Take a piece of fish fillet with good flesh, wrap it with stinky tofu strips, then soak it in a wok and fry it until it is golden and cooked. Take out and drain the oil. Don't like stinky tofu. )

5. Leave the bottom oil in the pot, add ginger slices, garlic slices, onion, pepper and Chili sauce, stir-fry, add fresh soup, remove the residue after cooking, add fried mandarin fish rolls, add sugar, soy sauce and monosodium glutamate, thicken with wet cornstarch after cooking, pour in red oil, take the pot and put it neatly in the middle of the plate, then steam it.