The best way to make braised Mandarin fish is as follows:

Main ingredient: Mandarin fish.

Accessories: ginger, green onion, garlic, oyster sauce, soy sauce, white pepper, green and red peppers, chili peppers, chicken essence, onion, perilla.

1, first go catch a Mandarin fish.

2, kill and wash, marinate with ginger, green onion, cooking wine, salt for 30 minutes.

3, start a pot of oil, fry the fish on both sides until golden.

4, fish out and wash the pan under the lard.

5, under the green onion, ginger, garlic, onion, green pepper, hot pepper together to burst incense.

6, after bursting incense, add stock (water can also be) to cook a few minutes.

7, and then fish out the residue.

8, add the fried fish, seasoned with chicken essence, white pepper, oil and cook for ten minutes on low heat, and then fish out of the plate.

9, pot of soup add green and red pepper grains, perilla. Then pour over the fish.

10, and finally sprinkled with chopped green onion and cilantro, ready to open dry.

Introduction of braised Mandarin fish

Guillard fish, also known as Mandarin fish - "peach blossom water Mandarin fish fat", its flavor is the most delicious fat. In Suzhou, "Songhe Lou" and "Yueyue Lou" both have the traditional Su Gang famous dish "squirrel osmanthus fish" - rumor has it that it has made the Emperor Qianlong, who made seven trips to the south of the Yangtze River, was very impressed.

Gourmet Li Yu in the "Occasional Records of Idle Happiness" said: "the fish is the most flavorful in the fresh, and the most flavorful in the first cooked from the kettle for a moment, if you cook to wait, is to make the fish to the beauty of the vent in the emptiness of no one's realm; to wait for the guests to the fire, as if the cold rice cooking, residual wine and then hot, there is a shape without its quality. "