Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. For children, the elderly and people with weak digestive function of spleen and stomach, eating mandarin fish can not only replenish deficiency, but also avoid the trouble of digestive difficulties. Mandarin fish is low in calories and rich in antioxidants, which is an excellent choice for ladies who are greedy for food, want beauty and are afraid of obesity. So what exactly should we do? The following are some I have sorted out, hoping to help everyone!

Boiled mandarin fish with pepper

Raw materials:

1 mandarin fish weighs about 750g, and wax gourd weighs 250g.

Seasoning:

Salt 15g, monosodium glutamate 10g, chicken essence, cooking wine, lard, chicken oil 25g, sugar 3g, special shrimp 50g, dried pepper 50g, fresh pepper 150g, sliced onion and ginger 15g, fresh soup and raw flour 250g.

Preparation method of special shrimp paste:

4 kg of fresh soup, processed silver carp head 1 kg, washed Meretrix meretrix 500g, dried shrimp 50g, soy sauce 250g, soy sauce 500g, onion 750g, coriander 300g, onion 50g, ginger100g, and green pepper in a pot.

Production method:

1. Slaughter and clean mandarin fish. Cut a straight knife with a depth of 1 cm, a length of 5 cm and a spacing of 3 cm on both sides of the fish, and marinate it with salt, monosodium glutamate, chicken essence, cooking wine, onion slices and ginger slices for 10 minute. After curing, pat the surface with cornstarch, sugar and10g pigment.

2. While steaming the fish, cut the wax gourd into balls with a diameter of 3 cm, simmer in hot fresh soup for 8 minutes, take it out and put it on both sides of the fish, and sprinkle with hot shrimp.

3. Put the remaining salad oil, lard and chicken oil into the pot. When it is 50% hot, add dried peppers and fresh peppers and fry for 2-3 minutes. Take out the pan and pour it on the fish.

Features: Strong fragrance and spicy taste.

Boiled mandarin fish

Refining essential oil:

1. Dry dried chilies with slow fire and chop them. Bake the red pepper in a pot until it is crisp and yellow, air-cool, chop it with a knife, mix it together according to the ratio of 1: 1, add a little cumin powder, galangal powder and Yunnan Shen Shi spiced powder, and mix well.

2. Add 5 kg of refined rapeseed oil, 200 g of soaked ginger, 0/00g of soaked Chili sauce/kloc, 200 g of pepper 100, 200 g of millet pepper, 0/00g of Pixian bean paste 100, and 200 g of old pickle, stir-fry until the color is red and bright, and then stir-fry the watercress.

Technology of pickled fish: Chop 30g pickled ginger, 30g pickled pepper, 50g millet pepper and 20g green pepper, add 10g dried pepper noodles, 10g cumin powder and 30g cooking wine, mix well, add chopped mandarin fish, add raw flour and mix well, scoop in a spoonful of refined spice oil, and marinate for about 65,438+.

Production process:

When picking up vegetables, mix the fish pieces with the oil inside. Add 3kg of seasoning oil into the pot and heat it to 70% heat. Add the mixed fish pieces and fry for about 3 to 5 seconds. When the skin of the fish is a little bubbly and burst, pour about 150g of water into the oil along the edge of the pot, and then gently push the fish in the pot with a frying spoon. At this time, the water at the bottom will bubble. When it is boiled dry and there are no bubbles, water is usually added. After adding water for the third time, add 50 grams of cooked bamboo shoots, mushroom pieces, cucumber strips, fried tofu pieces, green and red Vitex negundo segments and celery segments. After adding water for the fourth time, the whole process takes about 4-5 minutes. Pour the raw materials into a large basin filled with oil and serve.

Features: Rich in flavor, especially tender fish.

Griddle mandarin fish

Making:

1. Slaughter 750g mandarin fish, clean it, change a flower knife, dry the water, smear 4g salt on the fish, and marinate it in the refrigerator for 3 days.

2. Take out the pickled mandarin fish and rinse it with clear water. It takes about 1 hour to drain. Put100g cooked vegetable oil and 2g salt in the pot. When the oil temperature is 60% hot, fry the fish until golden on both sides.

3. Take another clean jar. Add100g cooked vegetable seed oil, 5g yellow lantern hot sauce, chopped pepper, Jiang Mo, minced garlic and cooking wine,100g bone soup and fried mandarin fish to the pot. When the juice is almost dry, add 2g of salt, soy sauce, monosodium glutamate and Le Jia chicken powder.

The key time for cooking mandarin fish is 3-4 minutes, and thicker soup will be better.

Wild mushroom soup mandarin fish

Raw materials:

1 mandarin fish weighs about 600g, Pleurotus ostreatus 55g, Laotouma15g, termitomycetes 45g, Pleurotus ostreatus 60g, Lycium barbarum10g, and four fragrant sticks.

Seasoning:

A material salt, monosodium glutamate 5g, dry starch 15g, egg white 1 2g, b material salt 5g, monosodium glutamate 3g, monosodium glutamate 10g, chicken oil 30g, scallop juice and ham juice 50g, homemade thick soup and wet starch 50g.

Ingredients and hanging of homemade thick soup;

1. Remove the head, tail and claws of 2500g clean old hen and 1500g clean old duck respectively, cut them into pieces weighing about 200g, soak them in blood, and take them out and put them in a soup bucket.

2. Wash 2kg of pig cavity bone and1500g of peeled elbow respectively, chop them into large pieces, soak them in boiling water, take them out and put them into soup tongs, add 25kg of clean water, cook them with low fire for 6-8h, then cook them with high fire, keep them boiling for1.5h, cool them off the fire, and take out the floating oil to obtain thick soup.

Production method:

1. Slaughter Siniperca chuatsi, cut off the head and tail, take clean meat, cut into large pieces, add material A for sizing, marinate for 10 minute, blanch in boiling water, take out and control the water.

2. Wash fish heads and fish tails, soak them in boiling water, remove them, drain them and put them in a plate; Wash the rare bacteria separately, soak them thoroughly in boiling water, and take them out to control the water.

3. Cook 300 grams of homemade thick soup in the pot, season with material B, simmer with rare bacteria for 3 minutes, remove and plate, and add fish fillets.

4, another pot, add 200 grams of homemade thick soup to boil, add C material to taste, hook with wet starch, pour on the fish fillets, sprinkle with medlar, and decorate with incense.