Mandarin fish?

Mandarin fish, also known as sweet-scented osmanthus fish, season flower fish, etc., is a rare freshwater fish with pure white and tender meat and delicious taste. In the early 1970s, my country began research on artificial propagation of mandarin fish, and has now formed technologies for artificial propagation, seed cultivation and pond culture. Provinces and cities such as Hubei, Jiangsu, Guangdong and Hunan have higher breeding levels and economies of scale. In the past two years, farmers in the Miyun Reservoir and Guanting Reservoir areas of Beijing have begun cage farming. The main species cultured include big-eyed mandarin fish, cock-billed mandarin fish, spotted mandarin fish, etc. Among them, cock-billed mandarin fish is the most common and has the best breeding effect

Squirrel Mandarin Fish

Squirrel Mandarin Fish is a famous dish that we can often eat in Huaiyang restaurants. Not only is it famous, its shape is even more amazing.

Ingredients

1 mandarin fish (about 1500g), 5g shrimps, 20g winter bamboo shoots, 10g dried shiitake mushrooms, 10g peas, 1 chive (10g), 2 cloves garlic ( 10g), 3 tablespoons of Shaoxing rice wine (45ml), 3 tablespoons of tomato paste (45ml), 10g of salt, 40g of white sugar, 1 tablespoon of Zhenjiang balsamic vinegar (15ml), 1000ml of oil (actual consumption 100ml), 50g of dry starch, 1 water starch tablespoon (15ml)

Method

Wash the mandarin fish and remove the internal organs and gills. Soak the dried shiitake mushrooms in water and cut into cubes, cut the winter bamboo shoots into pieces the same size as the shiitake mushrooms, cut the chives into inch-long sections, and mince the garlic cloves and set aside.

Cut off the head of the mandarin fish at the base of its pectoral fins. Cut the fish head open from the bottom with a knife, separate the two sides outwards and buckle it on the chopping board. Place the fish body horizontally on the chopping board, insert the knife horizontally from the neck of the fish, and carefully slice along the backbone to the tail. Do not cut off the tail. Use the same method to slice the fish on the other side, and then chop off the backbone. Lay the fish skin down on the chopping board, insert a knife from the base of the breast spines, and slice off the breast spines.

Put the fish skin down on the chopping board. First, tilt the knife, with the back of the knife slightly tilted towards the tail of the fish. Cut in slices every 0.7cm until the skin is as deep as the fish skin, and then cut it with the knife just now. Use the same method to cut into a diamond-shaped knife pattern in the direction where the marks intersect at a 45-degree angle. Put 2 tablespoons of Shaoxing rice wine and 5g of salt into a bowl and mix thoroughly, apply it on the fish head and fish meat, and evenly coat every gap with dry starch.

Put all the oil in the wok, heat it to 70% over medium heat, lift the fish tail and shake off the excess dry starch, roll the fish into a squirrel shape, and then hold the fish tail in one hand and hang it in the wok From above, use a large spoon with one hand to scoop up hot oil and pour it evenly over the fish and fry until the fish is set. Then slide all the fish into the pot. At the same time, carefully add the fish head along the edge of the pot and fry until light yellow. Remove it. Continue to heat the oil in the wok over medium heat until the oil temperature rises to 80% hot. Add the fish meat and fish head again and fry until golden brown. Drain off the excess oil and put it on a plate.

While frying the fish, put another wok on the fire, add a little oil, heat over high heat until slight white smoke comes out, then add the shrimps and break them up, and set aside.

Heat a wok over medium heat, add a little oil, and when it is 50% hot, add in scallions and fry until fragrant. Add in minced garlic, diced winter bamboo shoots, diced shiitake mushrooms, and peas. Stir-fry for 2 minutes, add tomato paste, white sugar, remaining 1 tablespoon Shaoxing rice wine (15ml), 5g salt and a little water to boil, thicken with water starch and add balsamic vinegar. Finally, pour a little hot oil into the pan, pour the juice over the fish, then sprinkle with cooked shrimps and serve.

Braised mandarin fish with pearl fin

Ingredients

1 fresh mandarin fish, 8 chicken wing roots, 8 potato balls, green onions and ginger slices 15 grams, 20 grams of cooking wine, 10 grams each of soy sauce and sand tea sauce, 2 grams of refined salt, 2 grams of MSG, 0.5 grams of pepper, 10 grams of wet starch, 600 grams of soup, and 5 grams of sugar.

Method

1. Slaughter and clean the mandarin fish, and cut willow leaves on both sides of the fish body. Clean the chicken wings, blanch them in a pot of boiling water and take them out.

2. Put the soup into the pot, add cooking wine, soy sauce, and sand tea sauce. Add the chicken wing roots and bring to a boil over high heat. Then simmer over low heat until six times cooked. Add in green onions, ginger slices, Potato balls.

3. Put water into the pot and bring to a boil, add the mandarin fish, blanch it and take it out.

4. Place the mandarin fish into the cooked chicken wings, add refined salt and white sugar, and simmer over low heat until cooked. Take out the mandarin fish and put it on a plate. Take out the chicken wing roots and potato balls and place them around the mandarin fish. Thicken the soup in the pot over high heat, add MSG and pepper, thicken it with wet starch, take it out of the pot and pour it over the mandarin fish, fin roots and potato balls in the plate. Serve.

Tips

Features

Beautiful appearance, tender fish meat, crispy chicken wings, salty and mellow flavor.

Operational Tips

Take the mandarin fish out immediately after putting it into the boiling water pot. The cooking time should not be too long, and the gravy should be moderately thick and thin.