Accessories: 50g of winter vegetables, 70g of winter bamboo shoots and 20g of coriander.
Seasoning: lard (refined) 50g cooking wine 50g salt 10g monosodium glutamate 3g vinegar 50g sugar 5g soy sauce 15g onion 25g ginger 15g sesame oil 50g pepper oil 50g wheat flour 50g starch (pea) 25g each.
The practice of roasting fish with cinnamon in Xiangjiang River;
1. Cut the onion into flowers; Ginger 10g is cut into powder; Mash the remaining onions and ginger; Selecting and cleaning coriander; Beat the eggs, add flour and 50g of wet starch (25g of starch and 25g of water) to make a paste; Wash the oil and dry it.
2. Remove scales, gills, fins and internal organs of mandarin fish after slaughter. After cleaning, spread chessboard flower knives with a spacing of 3 cm on both sides of the fish body obliquely to the depth of the spine, and apply mashed onion, ginger, pepper seeds, cooking wine, salt, sugar, monosodium glutamate and soy sauce on the inside and outside of the fish body, and marinate for about 1 hour.
3. Shred pork and shelled and washed winter bamboo shoots; Wash and chop Beijing and winter vegetables; When lard is heated to 60%, add winter bamboo shoots and shredded pork, stir fry, add Beijing winter vegetables and monosodium glutamate, stir fry into stuffing and plate.
4. Spread the net oil on the chopping board, spread the egg paste on it, remove the onion and ginger pepper from the pickled fish, then smear all the fish with sesame oil, chopped green onion and Jiang Mo, then put it on the net oil, wrap the fish in two layers with the net oil, put it in the wire, and put the harpoon on it with a double-toothed iron fork.
5. Put half a jar of ashes in a medium-sized fire jar, put charcoal in the jar and burn it red. Before eating, roast the forked fish on the fire for 20 minutes (keep turning constantly to keep the fire uniform so as not to overcook it) and roast it until it is crispy. When the fragrant fish overflows, fork off the fire, untie the clamp, put the fish in a long fish dish, pour pepper and sesame oil, put coriander on both sides, and add pepper.
For more information about Xiangjiang mandarin fish, please visit Minte.com Food Library/Restaurant/Tea Spoon Xijiang mandarin fish.