1. Wash mandarin fish after slaughter, chop off the head and tail, marinate with refined salt, pepper, cooking wine and onion ginger juice for a while, then steam them in a cage with strong fire and keep warm for later use.

2. Remove the bone spurs from the fish, cut the fish into large pieces, marinate with refined salt, pepper, cooking wine and onion ginger juice for a while, then add dry powder to grab it and size it evenly; Stinky tofu cut into paper strips; The wild pepper is pedicled and chopped.

3. Set the wok on fire, add salad oil and heat it to 20% to 30% heat. Take a piece of fish fillet with good flesh, wrap it with stinky tofu strips, then put it in a wok to soak and fry until the color is golden and cooked, and take out and drain the oil.

4. Leave the bottom oil in the pot, add ginger slices, garlic slices, shallots, pepper and Chili sauce, stir fry, add fresh soup, remove the residue after cooking, add fried mandarin fish rolls, add sugar, soy sauce and monosodium glutamate, thicken with wet cornstarch after cooking, pour in red oil, take the pot and put it neatly in the middle of the plate, then steam it.

Features: bright red color, crisp outside and tender inside, unique flavor.

note:

1. When making mandarin fish rolls, the skin of the fish should be inward.

2. When frying mandarin fish rolls, it is best to fry them first, so as not to stick to the pot.

The oil temperature of fried mandarin fish rolls must not be too high, which is to prevent the skin from crusting and the meat from getting old.