Ingredients

Ingredients: 750 grams of mandarin fish

Accessories: 15 grams of ham, 30 grams of winter bamboo shoots, mushrooms (fresh), 25 grams of lard (suet), 10 grams

Seasoning: 10 grams of ginger, 15 grams of shallots, 4 grams of salt, 3 grams of monosodium glutamate, 20 grams of rice wine, 10 grams of vinegar, appropriate amounts of each

8 Method 1

1. Gui Kill the fish, remove the skin and internal organs, wash it, put it in a pot of boiling water, take it out, scrape it clean, cut both sides of the fish body with a knife, and put it on a plate.

2. Pour the mushroom slices, winter bamboo shoot slices, onions, onions, ginger, and lard (45 grams) on top of the fish, then add salt, sugar, wine, soy sauce, and clear soup, and steam until cooked. Remove the onion and ginger.

9 Method 2

Cooking method

1. Clean the mandarin fish, blanch it in a pot of boiling water, take it out, and gently scrape it off with a knife Mucus on the fish;

2. Place the fish with the mucus scraped flat on the cutting board, use a knife to make a cut along the backbone from head to tail, turn it over, and cut a cross on the side of the body facing up. Knife (or a deep slanted blade to the bone);

3. Slice the cooked ham;

4. Peel the winter bamboo shoots, wash them, blanch them in boiling water and slice them;

5. Remove the stems of the mushrooms and wash them;

6. Wash the pork suet and cut into cubes;

7. Put the mandarin fish on a large waist plate with the knife side facing up. Inside, place the bamboo shoots, mushrooms, diced suet, and ham slices alternately on the fish, add rice wine, refined salt, ginger slices, and green onion knots, put them in the cage and steam over high heat for 15 minutes until cooked;

8 . After taking it out of the cage, remove the green onion and ginger, and decant the original juice into a small bowl for another use;

9. Add the green onion, monosodium glutamate and 50 ml of clear soup to the original soup, adjust the taste, boil and pour in Just serve it on the fish, and bring some minced ginger and vinegar for dipping when serving.

10 Method 3

[2] Ingredients: Mandarin fish, scallions, pepper, ginger, seafood, soy sauce, salt, cooking wine

[2] Method:

[2]1. Slice ginger, cut green onions into thin strips, and cut pepper into small sections. Set aside.

2. Remove the scales and internal organs of the mandarin fish, wash it, dry the fish with kitchen paper, and make a few horizontal cuts on the fish body with a knife to facilitate the flavor.

3. Spread salt, cooking wine, and ginger slices on the fish, put ginger cubes and onions into the fish belly to shape it, and marinate for ten minutes.

4. When the steamer steams, add the marinated fish and steam over medium heat for about ten minutes.

5. After turning off the heat, take the fish out and steam it with residual heat for another five minutes.

6. Pour a little water into the seafood soy sauce and mix thoroughly, pour it on the taken out fish, then add the chili pepper segments, and finally add the shredded green onions.

7. Heat the wok until it smokes, pour in the salad oil to make it spicy, pour the hot oil on the fish, and it’s done