Appropriate amount of pickled fresh mandarin fish
Appropriate amount of minced pork
Jiang Mo moderate amount
Appropriate amount of bamboo shoots
Appropriate amount of minced garlic
The right amount of red pepper.
Appropriate amount of chopped green onion
Proper amount of lard
Proper amount of salt
Proper amount of vinegar
Proper amount of cooking wine
Old pumping right amount
Appropriate amount of sugar
Appropriate amount of chicken essence
Guaiwei tasty
Sintering process
Twenty minutes takes time.
Ordinary difficulty
Steps of braising mandarin fish in brown sauce
1
Pickled fresh mandarin fish, brought from my hometown.
Pickling method: 1. Cut the abdomen of fresh mandarin fish and evenly spread the formula salt pepper and Chili powder; 2. Put the salted fresh mandarin fish neatly in a wooden bucket; 3. Sprinkle the formula salt on the surface of the stacked mandarin fish and compact it with Daqing stone; 4. Cover the barrel containing the snakehead fish and put it at the temperature of 10 to 30 degrees for natural fermentation and curing.
2
Remove the vacuum bag, clean it, and cut the fishnet knife for later use.
three
All ingredients: pork, bamboo shoots, ginger, garlic, chives and red peppers are washed separately and cut into pieces for later use.
four
Add a spoonful of lard to the pot to melt.
five
Add pickled mandarin fish and fry.
six
Fry one side and then turn the arrow over.
seven
Fry both sides and set aside.
eight
Heat another pot and inject a little oil.
nine
Add minced meat, minced bamboo shoots, stir-fry Jiang Mo and minced garlic.
10
Stir-fry until the minced meat changes color, the water in the minced bamboo shoots dries, and the minced ginger and garlic smells fragrant.
1 1
Add the fried mandarin fish, and then add 1 spoon of salt in turn.
12
Add 2 tablespoons of cooking wine.
13
Add 3 tablespoons of soy sauce.
14
Add 1 spoon vinegar.
15
Add 1 spoon of sugar.
16
Pour in half a bowl of water. (Soup stock can also be used instead of water. )
17
The big fire boils to a small fire and burns slowly. Don't cover the pot! )
18
When the last third of the soup is about, add a little chicken essence.
19
Pour the soup on the fish's back with a spatula until the soup is slightly dry.
twenty
Dish the stinky mandarin fish and sprinkle with chopped green onion and chopped red pepper.