Prepare 500g live mandarin fish (2 pieces).
Accessories:
Perilla 6g, Hangzhou Zanthoxylum Bunge 12g, Red Beauty Zanthoxylum Bunge 14g, millet 8g, shredded onion 16g, shallot 5g, ginger slice 15g, garlic slice 5g and onion segment 15g.
Seasoning:
Wang Zhihe stinky tofu 200g, high-alcohol liquor10g, salt15g, chicken essence12g, monosodium glutamate10g, pepper 5g, sugar10g, bean paste10g.
Steps:
Slaughter and wash the mandarin fish larvae and replace them with a cross knife.
Pickling: water 500g, salt 10g, stinky tofu 300g, white wine 10g, chicken essence 5g, monosodium glutamate 5g, ginger slices 10g and pepper 5g. Marinate the mixed mandarin fish larvae for 3-5 days.
Wash the pickled mandarin fish larvae.
Heat a little cooking oil in the pot, then fry the mandarin fish until golden brown, and take it out of the pot for later use.
Add 10g cooking oil to another pot, then add 12g Hangzhou pepper rings, 12g red pepper rings, 8g millet spicy, 5g ginger slices, 5g garlic slices, 15g onion slices, 10g bean paste, stir-fry and add/kloc-.
Stew in a pot for 10 minutes, and then collect the juice on high fire. After the iron plate is heated, put 20g shredded onion.
Braised mandarin fish
Clean the fresh mandarin fish, cut the onion and ginger slices, put the pepper into the belly of the fish, soak it in light salt water, and press it with stones, so as to keep the elasticity of the fish, and it will be almost the same if it is placed at 25 degrees for a week.
Preparation materials: minced meat, minced garlic, Jiang Mo, millet pepper and garlic sprout. Cut both sides of the pickled mandarin fish with a cross knife, pour oil into the pot, and fry both sides of mandarin fish until slightly yellow. Pour oil into the pot, add minced meat and stir-fry until it is raw, add pepper, millet spicy, minced garlic and Jiang Mo until fragrant, add Pixian bean paste and soy sauce and stir-fry until fragrant, add steamed fish soy sauce and cooking wine, add boiling water, add smelly black fish, add monosodium glutamate, chicken powder and pepper to taste, add soy sauce to color, stew 15 minutes and then add it.