Pour an appropriate amount of cold boiled water into a bowl, add a little salt, sugar and steamed fish soy sauce, mix well, soak for about an hour to make ginger juice and set aside. For tourists who come to Jiangsu and Zhejiang, they have to come and see it in person Feel and taste the mandarin fish. If you want to taste the mandarin fish, you also have to try this dish. The sweet and sour sauce coats the fish, which is crispy on the outside and tender on the inside. The texture and taste are superb! Friends who are interested can do it together! Based on this situation, Sister Juzi made a dish of pepper-flavored mandarin fish. Not only did it taste delicious, but the nutrition of the fish was also preserved! Really delicious!

Finally, add a touch of starch water and pour it on the fish. It looks good and tastes good! It’s a great dish to enjoy on holidays and leisure days! Because steamed fish with soy sauce has a salty taste, try not to add salt. This way, the steamed mandarin fish will be especially tender and without any fishy smell. Pour out the excess steamed soup on the plate, pour the steamed fish soy sauce and top with shredded green onions. Sometimes pour hot oil over the shredded green onions.

Stuff the fish belly with shredded ginger and green onion stems. The purpose of making slits on the fish is to allow the flavors of various ingredients to enter the fish. Add water to cover the fish, add light soy sauce, season with oil, and cook over low heat until the soup is thick. After marinating, dry the fish with kitchen paper, evenly coat it with flour, and pat it gently. Pat off excess flour from the fish body; then cut with a diagonal knife until the fish skin forms a diamond-shaped knife pattern. Use cooking wine and refined salt to rub the fish head and fish meat respectively.

Finally add some small green peppers and simmer over low heat. When the fish soup turns into goose yellow, it is ready and ready to eat. 5 grams of MSG, 12 grams of sugar, 3 grams of salt, 10 grams of starch, 1000 grams of old soup and 1000 grams of salad oil (actual oil consumption is about 100 grams). Put the fish into the pot and steam for 8-10 minutes before taking it out. Sprinkle green and red pepper shreds and onion shreds on the surface of the fish, and sprinkle with boiling oil. Finally, pour the steamed fish with soy sauce. Fry until golden brown, take it out, put the knife side up on the fish plate, and put the fish head on it. Or put green onion, ginger and salt together in a bucket and pickle it into a stinky mandarin fish. It has a great taste when burned. It is called stinky mandarin fish in Anhui and bucket fresh fish in Xinyang.