Braised mandarin fish made this way is even better than the one in the restaurant. It is easy to make and has a fresh, salty and fragrant aroma.

Introduction: Braised mandarin fish made this way is even better than the one in the restaurant. It's delicious, simple to make, fresh, salty and fragrant. Hello, dear friends, the delicacy I will share with you today is called braised mandarin fish. The editor is a person who loves fish very much, and I have heard from the old people in the same village since I was a child that eating more fish can make us smarter, so I have developed the habit of eating fish since I was a child. When it comes to braised fish, you may usually eat either braised carp or braised crucian carp. Mandarin fish is rarely braised. In fact, braised mandarin fish tastes fresh, salty and fragrant, and is very delicious. Next, the editor will introduce I would like to share with you how to make this braised mandarin fish dish. If you are interested, please follow the editor to learn how to make it.

Food name: braised mandarin fish.

Raw materials

A mandarin fish weighs about 750 grams, 100 grams of cooked lard, an appropriate amount of shiitake mushrooms, 375 grams of clear soup, a tablespoon of sesame oil, 15 grams of dried red pepper, water One tablespoon of starch, 10 grams of shredded green onions, one tablespoon of soy sauce, 10 grams of shredded ginger, one tablespoon of cooking wine, 10 grams of minced garlic, a little pepper, a little salt, a little MSG, and a little chicken essence.

Preparation method

Step 1: First, we remove the stems of the water-grown mushrooms, then put them into clean water, clean them, and then pick them up and drain them water, set it aside and keep it for later use. Then remove the skin of the winter bamboo shoots, wash them with clean water, then take them out and drain them, cut them into thin strips, and wash the dry red pepper heads with clean water. Then cut into thin strips. Then you can take out a pot, add an appropriate amount of water to the pot, put it on the fire, and adjust the fire. After the water in the pot boils, blanch the shredded winter bamboo shoots and shredded mushrooms in the boiling water pot. Then pick it up and drain the water.

Step 2: Take out the prepared mandarin fish, remove the scales, then remove the internal organs and gills of the fish, clean it with clean water, dry the water on the surface of the mandarin fish, and then use a knife to Draw a cross-shaped pattern on the fish, place it on a plate, then evenly apply salt and a small amount of cooking wine on the surface of the fish, spread it evenly with your hands, and set it aside for marinating. Then take out another pot and put an appropriate amount of cooked lard in the pot. When the cooked lard is almost 80% hot, put the mandarin fish in the pot and fry it with oil to color the mandarin fish until the fish is After both sides are fried until brown, pour out the excess oil in the pot, then add an appropriate amount of shredded onions, minced garlic, and shredded ginger, then add cooking wine, clear soup, and soy sauce, and wait until the soup in the pot boils.

Step 3: Then put the shredded winter mushrooms, shredded winter bamboo shoots, and shredded dried red pepper into the pot, adjust the heat to low and simmer slowly until it is cooked through, then add edible salt , pepper and MSG to thicken it, then pour in sesame oil, and then take it out of the pan and put it on a plate. This delicious braised mandarin fish is now complete and can be served to the table.