Sweet and sour mandarin fish
Expel toxin
Lowering blood lipid
Anti-wrinkle
Nourish blood
cancer prevention
tonifying spleen
Lower cholesterol
strengthen one's body
nourishing the liver
Help digestion
Attack
bring down the blood pressure
number of people
two people
It tastes sour and sweet
Preparation time
15 minutes
Jerry and goldfish
& lt 10 minute
material
condiments
Mandarin fish 1 piece
condiments
winter bamboo shoots
1
Mushroom
Two flowers
Peas (boiled)
20 grams
Shelled shrimp
50 grams
condiment
salad oil
Proper amount
salt
1 teaspoon
garlic
5 grams
Cooking wine
1 tablespoon
Aromatic vinegar
1 tablespoon
starch
10g
ketchup
15g
residual sauce
Proper amount
refined sugar
Proper amount
Lard (suet)
Proper amount
sesame oil
1 teaspoon
Practice of sweet and sour mandarin fish
There is always a fish on the dinner table on New Year's Eve, which means "more than one year". Come to a grand fish dish, the famous Jiangnan dish "sweet and sour mandarin fish". When I was very young, I went to Suzhou to play and ate sweet and sour mandarin fish in Deyuelou. At that time, my little chopsticks kept saying delicious. Maybe the sauce on the fish seduced me. It is sour, sweet and appetizing. Not only children, but also adults like this smell!
1. Remove the scales and gills of Siniperca chuatsi, gut, wash and drain.
2. Wash all kinds of ingredients for later use
3. Hold the fish with a rag in one hand and cut off the head.
Grab the fish with one hand and cut it to the bone with a sharp knife. Be careful not to break the tail here, turn it over and cut another piece of fish, and then cut off the prickly meat in the fish belly here.
5. Cut off two pieces of fish and put them on the skin straight and then obliquely until the skin becomes a diamond-shaped knife pattern.
6. Mix well with cooking wine and salt, and smear on fish head and fish respectively.
7. Roll the dried starch again and shake off the remaining powder by hand.
8. Heat the oil in the pot with a big fire. When it is 80% hot, first hold the fish with your hands and pour the hot oil in the wok on the fish from top to bottom (so that the fish with a knife can be shaped first). Then, put the two pieces of shark fin on the fish tail into the oil pan and fry it for shaping.
9. Fry all the fish in the oil pan until golden brown and put them on a plate.
10. The fish head is also fried into golden brown in the oil pan (when frying in the pan, press the fish head with chopsticks to let its chin open and set).
1 1. Put the fried fish head and fish back into the shape of the whole fish, with the head and tail tilted.
12. Put the tomato sauce into a bowl and add fresh soup, sugar, balsamic vinegar, wine, June fresh soy sauce and wet starch to make the sauce.
13. Leave a little oil in the pan, stir-fry the onion until fragrant, take it out, add garlic cloves, diced bamboo shoots, diced mushrooms, peas and shrimps, stir-fry the sauce over high heat, and then pour sesame oil on it.
14. Pour the pan on the fish.