Spicy mandarin fish(la shao gui yu )

Method of spicy mandarin fish:

Raw materials for spicy mandarin fish:

Fresh mandarin fish 1 (about 1 kg), red pepper 25 g, mushroom 25 g, chicken soup 100 ml, peanut oil 100 g, sesame 50 g (baked), sugar 50 g, garlic seedlings 25 g, sesame oil 25 g, vinegar 25 g, ginger 10 g, cooking wine 50 g, wet starch 25 g, soy sauce 25 g, scallion 10 g, refined salt 3 g.

Processing steps of spicy mandarin fish:

1. Keep the mandarin fish in about 2% salt water for about an hour, remove the fishy smell, wash, kill, remove the scales and viscera, wash; peel and wash the scallion and ginger, stir and pound the scallion and ginger juice, add wine and 2 g refined salt, mix well, wipe all over the fish, put them in the big fish plate, and marinate for about half an hour.

2. Wash red pepper and Tricholoma matsutake and cut them into 3cm long silk; peel garlic, wash and slice.

3. Steam the salted fish in the steamer, take it out, decant the soup from the plate, and use chopsticks to put the skin on the surface of the fish on the edge of the plate to keep warm.

4. Heat the frying pan, add 100g of peanut oil. When it is 50% hot, add shredded red pepper, shredded birch mushroom, onion and ginger juice to stir fry evenly. Then add soy sauce, vinegar and sugar to stir fry. In addition, mix 100 ml chicken soup, wet starch, 1 g refined salt and sesame oil

The characteristics of spicy mandarin fish are as follows

The fish is tender, delicious, juicy, salty and spicy.

Spicy mandarin fish

Spicy mandarin fish is a dish. The main ingredients are mandarin fish and Tricholoma matsutake. The ingredients are red pepper, chicken soup and wet starch. The seasonings are peanut oil, soy sauce and scallion. They are made by frying and boiling.

Raw materials

Fresh mandarin fish 1 (about 1 kg), red pepper 25 g, mushroom 25 g, chicken soup 100 ml, peanut oil 100 g, sesame 50 g (baked), sugar 50 g, garlic seedlings 25 g, sesame oil 25 g, vinegar 25 g, ginger 10 g, cooking wine 50 g, wet starch 25 g, soy sauce 25 g, scallion 10 g, refined salt 3 g

Production process

1. Fresh mandarin fish should be kept in about 2% salt water for about an hour to remove the fishy smell of mud, wash, slaughter, remove scales, fishy, viscera, and wash; scallion and ginger should be peeled, washed, stirred and mashed to produce scallion and ginger juice, mixed with wine and 2 g refined salt, spread all over the fish, put into the big fish plate and marinate for about half an hour. 2. Wash red pepper and Tricholoma matsutake and cut them into 3cm long silk. Peel garlic, wash and slice. 3. Steam the salted fish in the steamer, take it out, decant the soup from the plate, and use chopsticks to put the skin on the side of the plate to keep warm. 4. Heat the frying pan, add 100g of peanut oil. When it is 50% hot, add shredded red pepper, shredded birch mushroom, onion and ginger juice to stir fry evenly. Then add soy sauce, vinegar and sugar to stir fry. In addition, mix 100 ml chicken soup, wet starch, 1 g refined salt and sesame oil into a sauce, pour it into a frying pan, slowly push it with a hand spoon, enlarge the garlic slices, sprinkle with sesame seeds, then put it out of the pan and burn it on the big fish plate of steamed mandarin fish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Shao Gui Yu