Mandarin fish, also known as mandarin fish and seasonal flower fish, has always been regarded as "the best fish in the world" and is distributed in all major river systems in China. Tall body, flat side and raised back; The head is big, the mouth fissure is slightly inclined, the jaw protrudes, the upper jaw extends to the posterior edge of the eye, and there are canine teeth in the front of the upper and lower jaws; The posterior edge of the anterior branchial operculum is serrated. Perched in still water or slow-flowing waters, mandarin fish have the habit of lying in the sunken place under the lake, and they are ferocious fish and eat other fish and shrimp at night. The reproductive season is from May to July, and floating eggs are produced. Its meat is plump, plump and tender, with delicious taste and few bone spurs. It is known as a valuable fish and is deeply loved by people as a delicacy at banquets. The output of mandarin fish is high, and artificial propagation and feeding have been tried out.

There are many ways to eat mandarin fish, which can be steamed, boiled, stewed, roasted, roasted and fried, and can also be made into dishes of various shapes and colors, such as "Oolong mandarin fish", "barbecued mandarin fish" and "vinegar-preserved mandarin fish", all of which are famous dishes at banquets. Because mandarin fish is sweet in taste, enters the spleen, has a stomach diameter, protein content of 18.5%, fat content of 3.5%, and also contains calcium, phosphorus, iron, vitamin B2, nicotinic acid, etc., it not only has high nutritional value, but also has a good medical and health care function.

Mandarin fish is an important food for fatigue, and it is not suitable for people suffering from cold and dampness.

Recommended recipes:

Chrysanthemum mandarin fish

Raw material: mandarin fish

Seasoning: salt, monosodium glutamate, ketchup, rice vinegar, yellow wine, sesame oil, crude oil, sugar and withering powder.

Method:

1) Wash mandarin fish, bone it, cut it into chrysanthemum shape, add seasoning, and then dip it in dried withering powder.

2) Fry the chrysanthemum fish pieces in the oil pan until golden, pick them up and put them in a plate. Stir-fry tomato sauce in a pot until it is golden red, add seasoning, thicken and oil, and pour it on it.

Features: the fish is crisp and sweet and sour.

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Braised mandarin fish at home

Mandarin fish contains protein, fat, carotene, vitamin B 1, vitamin B2, niacin, iron, calcium, phosphorus, etc. It is high in protein and has the functions of invigorating qi and blood, benefiting the spleen and stomach, etc. Pregnant women often eat this dish in the second trimester of pregnancy, which can prevent the lack of protein.

Raw materials:

Mandarin fish 1 tail, cooked lard, garlic slices, shredded onion, ginger slices, vinegar, pepper water, cooking wine, pepper, water starch, sesame oil, soup, refined salt and noodle sauce.

Making:

1 Slaughter and clean mandarin fish, cut crescent-shaped knife lines on both sides of the fish, sprinkle with salt and pepper and marinate for 20 minutes.

2. Put the pot on fire, put lard, burn the oil to 40% heat, add the marinated fish, and fry it on both sides.

3. Leave oil in the pot, stir-fry onion, ginger and garlic, add flour paste, soup, pepper water, cooking wine and fish, simmer with low fire, thicken with water starch, add vinegar, pour in sesame oil, and serve.

4. Be careful not to fry fish for a long time, and never paint both sides when frying.

Features:

The soup is rich, salty, sour and mellow, fresh and delicious.

Kirin mandarin fish

Its cuisine is Cantonese cuisine.

Features delicious and colorful.

raw material

Mandarin fish 1 strip,1250g net, 75g of water-soaked mushrooms, 75g of ham, 2 eggs, 40g of shredded pork, a little sesame oil, a little shredded ginger, a little monosodium glutamate, 50g of bamboo shoots, a little pepper, a little shredded onion, a little yellow wine, a little radish, a little caltrop, a little sugar and refined salt.

manufacturing process

1. Remove the flesh of mandarin fish and keep the head and tail. Cut the fish into 20 jujube pieces (bits and pieces left), mix with monosodium glutamate, salt, sugar and pepper and marinate. 2. Cut mushrooms, ham, and bamboo shoots into small pieces (half of mushrooms and ham are left for shredding), then 1 piece of fish, 1 piece of ham, 1 piece of mushrooms, and 1 piece of bamboo shoots, put them in a pot in turn and steam them in a cage for fifteen minutes. 3. Break the egg, remove the protein, mix it with water caltrop and egg yolk into a paste, spread it on the head and tail of the fish, and put it in a frying pan for a while. Then add soy sauce, sugar and monosodium glutamate to the shredded pork, shredded mushrooms and shredded onion ginger, and then put them on the fish head to make Kirin whiskers. 4. Put the steamed fish in the middle of the head and tail, then add some sugar, monosodium glutamate, salt, yellow wine, sesame oil and water chestnut to the chicken soup to make a sauce and pour it on the fish (don't pour it on the head and tail). Five, the fish head is carved with radish into unicorn horns and installed on the fish head, and the fish is surrounded by some colored raw materials (the variety of materials can be decided according to your own preferences).

Sweet and Sour Mandarin Fish

Its cuisine is Jiangsu cuisine.

Features crisp outside, soft and tender inside, sweet and sour marinade, delicious taste.

raw material

Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps, sesame oil,

manufacturing process

Remove scales and gills from mandarin fish, disembowel and remove internal organs, and wash them. Brush them straight on the fish with the fish skin facing down, and then obliquely until the fish skin becomes rhombic. Mix them with Shao wine and refined salt, rub them on the fish head and fish, then roll dry starch, shake the fish tail with your hands to remove the remaining powder, and add fresh soup, sugar, balsamic vinegar, wine, salt and tomato into a bowl. Then fry all the fish in an oil pan until golden brown, scoop them up, put them on a plate, put the fish heads into a squirrel shape, and leave a little oil in the pan. Stir-fry the shallots, add minced garlic cloves, diced bamboo shoots, diced mushrooms and peas, stir-fry the sauce with high fire, mix the lard and shrimps, pour sesame oil on them, and pour them on the fish.

Mandarin fish with vinegar pepper

All the cuisines they belong to

Features elegant color, crisp fish, fresh and fragrant soup, slightly sour and spicy.

raw material

Mandarin fish 1 strip (about 700 ~ 800g). 60g of seasoning cooked big oil, 2g of sesame oil 1 2g, 3g of coriander10g, 3g of white pepper, 20g of chicken soup10,000 ~1200g, 20g of cooking wine12g, 4g of salt, 3g of monosodium glutamate and white pepper.

manufacturing process

(1) Remove gills, scales and fins from mandarin fish, gut it, take out its internal organs, wash it, scald it in a boiling pot with the fish tail in hand, wash it again with cold water, and scrape off the black skin outside the fish with a knife. Then cut a cross pattern on one side of the fish body with a knife (one knife is cut obliquely every1~ 2 cm wide, and it is not cut through until the fish bone is reached, and then it is cut into a cross shape with a straight knife, and the other side is cut into a straight pattern with a knife. (2) Wash and disinfect the coriander and cut it into 2 cm long sections. Half of the onion is cut into powder, and the other half is cut into 3 cm long filaments. (3) Pour the big oil into the frying spoon, heat it on a strong fire, then add the white pepper, chopped green onion, Jiang Mo, stir-fry until fragrant, and then pour the chicken soup, ginger juice, cooking wine, monosodium glutamate, salt, etc. (4) Scald the mandarin fish with boiling water for 4-5 minutes, and let the knife edge open to remove the fishy smell. Then put the fish in the soup with the cross knife facing up. After the soup is boiled, move it to slow fire, stew for about 20 minutes, then add shredded onion, parsley and vinegar, and then drop sesame oil.

Kaiping chaiba mandarin fish

The cuisine belongs to Hu' nan cuisine

Features diverse colors, flowers without chaos, rich taste, fresh and palatable.

raw material

250g of fresh osmanthus fish, quail eggs 12, cooked ham 1 00g, 50g of miscellaneous bone soup, winter bamboo shoots100g, 2 egg whites, 20 spinach hearts, ginger15g, 3 red and green cherries, and onion/kloc.

manufacturing process

1, cut the fish into 0.5 cm thick and 7 cm long shreds, cut the winter bamboo shoots and ham into 3 cm long shreds, and blanch 75 grams of onion in boiling water. In addition, beat the remaining onion and ginger, add Shaoxing wine and refined salt 1 g, mix well and squeeze out juice, add monosodium glutamate, and marinate in shredded fish for about 8 minutes. Then, mix the egg white and dried starch evenly. Add the shredded fish for sizing. 2. Cut all the cherries in half, dip quail eggs one by one into a 12 spoon covered with cooked lard, and pick and wash coriander. Then, half a cherry is embedded in a spoon filled with quail eggs, and a few parsley leaves are put together to form a sparrow-screen flower shape, steamed in a cage for 10 minutes, and then cooked, and kept warm in a cage. Mixed bone soup, sesame oil and wet flour are mixed into juice. 3. Put the well-watered onion roots straight on the plate, with 2 pieces of shredded ham, 2 pieces of shredded fish and 2 pieces of shredded winter bamboo shoots horizontally on it, and bundle them into 20 bundles according to the shape of firewood. 4. Set the wok on high fire, add the cooked lard to boil, add the tied firewood to the mandarin fish, stir-fry it out of the wok and pour it into the colander to filter oil. Then, take out the steamed quail eggs and put them at one end of a long plate to make a sparrow screen; Chai put the fish in the middle of the plate as a sparrow; Then put a bird's head carved from an egg cake at the front end. Set the wok on fire, add the mixed juice, boil it until it is thin, and pour it evenly on the mandarin fish.

Steamed fish in Shanghai

Shanghai cuisine

Special Shanghai cuisine

raw material

Fresh fish, 1 strip, ginger slices 25g, mushrooms 25g, yellow wine15g, sugar, refined salt, monosodium glutamate, bamboo shoots slices, cooked ham slices, sesame oil, and a little pepper.

manufacturing process

① Scrape the scales and gills of the fish, and wash them orally; (2) put the fish in a dish, add onions, ginger slices, mushrooms, bamboo shoots and ham slices, and add yellow wine, sugar and essence.

Mix salt, monosodium glutamate and pepper together, put them on the mandarin fish, steam them on high heat for about 15 minutes, and then pour sesame oil on them.

Pearl mandarin fish

All the cuisines they belong to

Features Hubei traditional famous dish, also called Liyuyuan, is a beautiful festival in Jianghan Plain, and can also be used as a big dish at a banquet. Fish is smooth, cool and white, bright and clean, and has good toughness.

raw material

Mandarin fish: tail (about weight 1 500g), 6 eggs, pearl bamboo shoots1tin, cabbage heart150g, carrot 400g and lard 20g. 5 grams of starch, salt and monosodium glutamate.

manufacturing process

Wash the whole fish, remove the head and tail with salt, steam for later use, remove the skin and bones of the fish, scrape off the fish and chop it into pieces, stir well, squeeze it into 40 small balls, change the pearl bamboo shoots, cabbage and carrots into beads, stew them with the fish balls, and put them on a plate with heads and tails at both ends.

Sesame mandarin fish

Its cuisine is Zhejiang cuisine.

The characteristics of mandarin fish are tender and smooth, with fresh and sweet taste. When the meat is dipped in sesame seeds and fried, it is sweet and crisp, and it is delicious with Zhejiang vinegar or juice. It is most suitable as a banquet dish.

raw material

Mandarin fish (1 fish, about1.25kg), white sesame seeds (2liang), ingredients: salt (3/4 teaspoons), ginger juice, wine (two teaspoons each), onion (one), flour paste: raw flour (two teaspoons), egg white (two).

manufacturing process

(1) Scales and internal organs of mandarin fish are washed, meat is removed and bones are removed, and the head and tail are reserved. (2) Wipe the fish dry, cut it into pieces after drawing a diamond pattern, add ingredients and mix well for 30 minutes. (3) Mix the powder slurry evenly, dip the fish in the powder slurry, then dip in sesame seeds, fry in 50% boiling oil for three minutes, and serve. (4) Boil the oil again, fry the fish in wok until golden brown, put it on the plate, fry the fish head and fish tail with starch paste, and put it on both sides of the fish.

Soft steamed mandarin fish with fire

All the cuisines they belong to

Features The color of this dish is simple and elegant, with clear red and white. Fish is smooth and tender, ham is salty and fragrant, and it is delicious and slightly sour and spicy when dipped in seasoning.

raw material

Two fresh mandarin fish (about weight1250g), cooked ham150g, 2 egg whites, cooked lard100g, and 50g Shaoxing wine. The refined salt is gram-poor, pepper 1 g, onion 1 0g, ginger10g), dried starch 50g, and chicken oil10g.

manufacturing process

Scales, gills and internal organs of mandarin fish are removed, and then the head and tail are removed for use. Then two pieces of fish with skin (without spines) are removed, and then they are cut into pieces with a length of 6 cm, a width of 5 cm and a thickness of 1 cm. Slice the ham smaller than the fish, cut the onion and cut the ginger.

Add onion, ginger, Shaoxing wine, pepper, refined salt, refined essence, and "egg white" into a bowl, and mix well with dried starch and lard.

Steamed Mandarin Fish

Its cuisine is Fujian cuisine.

Features (Fujian cuisine)

raw material

Mandarin fish (1 strip, 500g), kai yang (6), sliced water-soaked mushrooms (2), sliced winter bamboo shoots (45g), onion, ginger slices, yellow wine (12.5g), white sugar (12.5g), and sugar.

manufacturing process

First, kill the mandarin fish, remove the skin and viscera, wash it, put it in a boiling pot, take it out, scrape it clean, put knives on both sides of the fish, and put it on a plate. Second, put the sliced mushrooms, sliced bamboo shoots, kai yang,

Pour onion, ginger and lard (45g) on the fish, add salt, sugar, wine, soy sauce and clear soup, steam in a cage and remove the onion and ginger.

Coral mandarin fish

All the cuisines they belong to

characteristic

raw material

Mandarin fish 1 tail (about weight1750g), 50g of shallots, 25g of ginger, 500g of vegetable oil (250g of actual consumption), 20g of starch1000g, 200g of pre-fan sauce, 200g of white essence, 50g of white vinegar and refined salt.

manufacturing process

Scrape scales of mandarin fish, remove viscera and wash, chop off the head and tail, take off two pieces of fish, put them on the chopping board with their skins down, chop them into wheat-ear rice knives, mix them with onion, ginger, salt and yellow wine, and pat them with dry starch.

Set the pot on high fire, drain the oil, heat it to 80%, fry the fish head and tail until it is mature, then fry the clean fish with a flower knife into coral shape, put it in a plate, and put it on the head and tail to make it into a fish shape. Put another pot on a strong fire