Prepare 500g live mandarin fish (2 pieces).
Accessories:
6g of perilla, 0/2g of Hangzhou pepper ring/kloc-0, 4g of red beauty pepper ring/kloc-0, 8g of millet, 6g of shredded onion/kloc-0, 5g of shallots, 5g of ginger slices15g of garlic slices, and 0g of onion segments15g.
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 change them into cross knives.
Pickling: 500g of water, 0/0g of salt/kloc-0, 300g of stinky tofu, 5g of white wine10g of chicken essence, 5g of monosodium glutamate, 5g of ginger slices10g of pepper. After mixing, the mandarin fish larvae are marinated 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 then take it out of the pot for later use.
Add10g cooking oil to another pan, then add12g Hangzhou pepper ring,12g Red Beauty pepper ring, 8g Xiaomi spicy, 5g ginger slices, 5g garlic slices,15g onion slices and10g bean paste, stir fry and add.
Stew in a pot for 10 minutes, and then collect the juice with high fire. After the iron plate is heated, put 20g shredded onion on it.
Braised mandarin fish
Clean the fresh mandarin fish, slice the onion and ginger, put the pepper into the belly of the fish, soak it in light salt water, and press it with stones to keep the fish elastic. If it is placed at 25 degrees for a week, it will be almost the same.
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 the mandarin fish until they are slightly yellow. Pour oil into the pan, add minced meat and stir-fry until it is raw, add pepper, millet spicy, minced garlic and Jiang Mo to stir-fry, add Pixian bean paste and soybean paste to stir-fry until fragrant, add steamed fish black bean sauce and cooking wine, add boiling water, add stinky black fish, add monosodium glutamate, chicken powder and pepper to taste, color soy sauce, stew for/kloc-0.5 minutes, and then add garlic sprouts, one minute later.