How to make stinky mandarin fish

Ingredients: 1 mandarin fish, about 600 grams, stinky tofu, 2 pieces of ginger slices, 10 grams of garlic slices, 20 grams of horse ear green onions, 30 grams of wild pepper, 30 grams of chili pepper Sauce 15 grams refined salt, pepper, cooking wine, sugar, monosodium glutamate, soy sauce, green onion and ginger juice, red oil, dry and wet cornstarch, fresh soup, coriander, appropriate amount of salad oil 10,000, about 100 grams consumed

Preparation method :

1 Slaughter and clean the mandarin fish, chop off the head and tail, marinate the head and tail with refined salt, pepper, cooking wine, onion and ginger juice for a while, then steam it in a cage over high heat and keep it warm for later use. .

2 Remove the bones from the fish body, cut the fish into large slices, marinate it with refined salt, pepper, cooking wine, onion and ginger juice for a while, then add dry corn starch to mix well and make a paste; cut the stinky tofu into strips; Remove the stems of wild sansho pepper and chop finely.

3 Put the wok on the fire, add the salad oil and heat it until it is 20 to 30% hot. Take a well-buttered fish fillet and wrap it with a stinky tofu stick to make a raw stinky mandarin fish roll. , put it into the pot and fry until it turns golden brown and cooked, take it out and drain the oil.

4. Leave some oil in the pot, add ginger slices, garlic slices, horse ear scallions, wild pepper and chili sauce and stir-fry until fragrant. Add fresh soup. After cooking, remove the residue and add Add the fried stinky mandarin fish rolls, add sugar, soy sauce and MSG. After the flavor is absorbed, thicken the gravy with wet corn starch, pour in red oil, remove from the pan and place neatly in the middle of the plate, then add the steamed fish heads, Place the fish tail on both ends of the fish roll, and finally garnish with coriander.

Features: bright red color, crispy on the outside and tender on the inside, unique flavor.

Note:

1 When making smelly mandarin fish rolls, the fish skin should be facing inside.

2 When dipping and frying the smelly mandarin fish rolls, it is best to sear them in the pan before dipping and frying them. This is to prevent them from sticking to the pan.

3 The oil temperature for dipping the fried mandarin fish rolls must not be too high. This is to prevent the skin of the fish rolls from forming a crust and the meat becoming stale.