Steamed mandarin fish

Ingredients: 750 grams of mandarin fish

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

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

Preparation

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 onions and ginger.

Method 2

Preparation

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

2. Place the fish with clean mucus flatly on the cutting board, use a knife to make a cut along the backbone from head to tail, turn over, and make a cross cut on the side of the body facing up ( Or deep-cut with an angled 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;

< p>5. Remove the stems of the mushrooms and wash them;

6. Wash the pork suet and cut into cubes;

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

8. Remove from the cage Then remove the green onion and ginger, and decant the original juice into a small bowl for another use;

9. Add the green onion, MSG and 50 ml of clear soup into the original soup, adjust the taste, boil and pour it on the fish That’s it, bring some minced ginger and vinegar to the table for dipping.

Method 3

Ingredients: Mandarin fish, green onions, pepper, ginger, seafood, soy sauce, salt, cooking wine

Method:

1. Slice ginger, green onions Cut into thin strips, cut chilies into small sections and 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.