When I heard my mom say we were going to make dried cinnamon fish today, my first thought was to grill the fish because naturally, it's not possible to dry-cook it. It's safe to say that my first reaction to dry-cooking is cumin grilling. It's the only way to best represent dry-cooking, but I was wrong. But there's no doubt that Mandarin fish is less meaty, more flavorful, and the meat is scaly.

Who says dry-cooked guppy is dry-cooked? It's actually broiled fish! Seven steps to help you learn this dish

Dry-roasted Mandarin fish is actually cooked for a fresher flavor. Its meat is soft, sticky, tender and crisp. Once you've poured the cooked soup in, the soup tastes of the fish and then a bite is put in your mouth. Minced meat with the flavor of meat, covered with sauce, naturally delicious.

How to make dried osmanthus fish?

1. The choice of Mandarin Fish: Mandarin Fish is a meaty meat with very clear flaps so that it falls off when touched and tastes good. It is natural for the fish to be fresh and tasty, so if you can get it live, it is naturally perfect. Buy it now and eat it now depending on your family's needs.

2. Ingredients to choose from: a slice of guppy, pork, sugar, cooking salt, vegetable oil, sugar sauce, scallions, soy sauce, pickled peppers, and soup. There is no shortage of every kind of seasoning here, and the ingredients all become special seasonings. A variety of seasonings mixed together to make a naturally delicious.

3. Fish preparation: we deal with Mandarin fish, scrape off the scales, remove the gills, and then crack the fish belly, take out the viscera, and then wash with water, remove the blood, and then draw a flower knife on both sides of the fish, and then coated with edible salt to marinate for two minutes, and then sterilized and seasoned.

4. Food processing: we clean the pork, and then crushed into a fine powder for spare; the root from the need to cut and clean, and then cut into long sections, put into a bowl for spare; red pepper directly broken, and then remove the chili pepper seeds inside; we put the vinegar, monosodium glutamate and sugar into a bowl, add the right amount of water and mix well, this is the sweet and sour juice.

5, fried fish, fried minced pork: boil the oil in the pot, put the fish into the pot when the oil is about 60% mature, fry both sides of the fish to golden brown, then we can remove the fish from the pot and control the excess oil. Place on a plate and use; pour the minced meat into the pan and stir fry. Stir-fry to brown, then add onions and pickled peppers and continue to stir-fry. Add sweet and sour sauce, sugar, soy sauce and stock.

6. Braised Fish: Add all the sauces and wait for the sauce in the pot to boil, we can just cook the fish. Once the fish is cooked, we need to turn the heat to low and cook slowly. After about five minutes, we turn the fish over and continue to simmer until the sauce in the pan gradually reduces and then collect the sauce over the fire.

7. Dry roasted cinnamon fish: the last step is essential. Instead of putting the extra seasoning in the pot, we put all of it in the belly of the fish so that the fish does not have flavor only in the skin. With naturally delicious and tender, we want more after eating it.

Lastly, I remind you that if you follow my advice, it may still be more original. If you can not get used to the fishy flavor, you can put some seasoned wine or onion and ginger seasoning in the marinated fish. When deep frying, be careful not to deep fry the surface of the fish, remember to remove the seasoning.

Seeing this cooked dish, I thought again and realized why it's called dry-roasted guppy. The pot is clean and the soup is completely absorbed. At the same time, it is also the way to cook the fish. Naturally, it's called "dry-roasted Mandarin fish". Well, this dish is ready in our house, and my mom will start calling me for dry-roasted cinnamon fish.