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The mouth is a little upturned and prickly, the body is striped and smooth, and there are thorns on the back. What kind of fish is eat small fish?
Mandarin fish? Mandarin fish, also known as mandarin fish, seasonal flower fish and so on. , is a rare fish in freshwater fish, with white meat and delicate taste. The main species are mandarin fish, mandarin fish and mandarin fish, among which mandarin fish is the most common.

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.