Ingredients: mandarin fish 1 tail, about 600g stinky tofu, 2 slices of ginger 10g of garlic, 20g of Huizhou bamboo shoots, 30g of diced black pork, 30g of scallion, 30g of pepper, 15g of Chili sauce, cooking wine, sugar, monosodium glutamate, soy sauce, wet and dry raw powder and fresh soup.
Salad oil 10000 consumes about100g.
Method:
1 Chinese mandarin fish is cleaned after slaughter, the head and tail are marinated with refined salt for a while, and then pressed in wooden barrels to make the Chinese mandarin fish naturally ferment and stink, usually for three days in summer and one week in winter.
2 Stinky tofu cut into paper strips; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.
3 Set the wok on fire, add salad oil and heat it to 70%. Put the mandarin fish soaked in water into a wok and fry until golden and cooked, then take out and drain the oil.
Leave the bottom oil in 4 pots, add ginger slices, garlic slices, green onions, diced black cats and pigs, diced Huizhou bamboo shoots, wild peppers and Chili sauce, stir-fry evenly, add fresh soup, remove the residue when it is cooked, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, stir-fry with wet raw flour, put it neatly in the middle of the plate and stir-fry.
Features: Full color, mellow taste, unique aroma, fresh and slightly spicy.
special technology
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1 When cooking osmanthus fish, use fresh live osmanthus fish to remove stains, not stale osmanthus fish to avoid affecting the taste.
When drowning, you must press a big stone on it to make the skin and meat of mandarin fish firm.
When cooking osmanthus fish, you must not put salt, because osmanthus fish itself is salty enough.