Nowadays, the hand-painted dried mandarin fish in Xiao Xin is a very delicate and classic dish, and the practices vary from place to place. When cooking fish, such as braised fish and mature fish, the soup in the pot should be thickened with water starch and poured on the fish! But "dry" cooking fish is different. Don't thicken the soup, keep cooking the juice to make the fish taste stronger. This method is called "help yourself", which is the flavor of Northeast cuisine introduced today. Its color is bright red, rich in flavor, slightly sweet, slightly spicy and delicious. Not much to say, look at the menu.

Dry roasted mandarin fish: rich in flavor and nutrition. You can eat after drinking, and you can learn without cooking.

First, raw materials:

Material: 1 Siniperca chuatsi (about 6700g).

Accessories: pork fat 50g, winter bamboo shoots 15g, carrots 15g, peas 25g, shallots 15g, red peppers 15g and green peppers 15g.

25g vinegar, 60g sugar, Chili sauce 15g, soy sauce, salt, ginger, garlic, cooking wine, bean paste and monosodium glutamate.

Second, practice:

1. Scrape fish scales, remove gills, wash with water, take out fish viscera, and then wash with water. Cut fat, winter bamboo shoots, carrots, red peppers, green peppers and onions into small pieces. Ginger and garlic powder. 2. Put about 700g of oil in the pot. When the oil is hot to the ninth floor, add the fish, fry until golden brown, and take it out.

3. Put a little oil in the pot. When the oil is hot, add ginger, garlic and Chili sauce and stir-fry, then add diced fat, winter bamboo shoots, carrots, green peppers, red peppers, soy sauce, vinegar, salt, bean paste and cooking wine. Add the right amount of water and put the fish in the pot. Boil, cover and simmer 15 minutes. When the soup is thick, turn the fish over, add monosodium glutamate and cook for a minute or two. Put the fish on the plate, and pour the auxiliary materials and soup on the fish.

Third, the characteristics of the finished dish: bright red color, rich taste, slightly sweet and spicy, delicious to eat, not greasy when hot, not fishy when cold.

Tip:

1. Dried fish can be made of carp, crucian carp and chubby fish.

2. You can also use a small amount of oily fish. To heat the wok, pour a little oil to moisten it, and then pour the oil. Don't turn the fish in a hurry after it is put in, and turn it after it is formed.

This dish is "do it yourself", so that the collagen in the fish can be dissolved in the soup.

Ok, that's all for today's hand-painted dishes. If you are interested in traditional dishes, you can click Follow. If today's article is helpful to you, please like it, collect it and forward it. If you like it and have your own unique opinions, please leave a message at the end of the article. Everything you say is very important to Xiao Xin. Let's progress together!