Mandarin fish in net(wang bao gui yu )

Practice of netting mandarin fish:

Raw materials for making mandarin fish in net bag:

750 grams of fresh mandarin fish, 15 grams of mushrooms, 175 grams of net oil, 10 grams of cooked ham, 35 grams of Shaojiu, 2.5 grams of refined salt, 15 grams of ginger juice, 10 grams of green onion, 1.75 grams of monosodium glutamate, and 25 grams of Lake powder.

The process of making mandarin fish in net package is as follows:

Clean the mandarin fish, cut the fish meat into 12 round pieces with a blade, and then cut them into oblique and straight knife patterns, then put them in a bowl together with the fish head and tail, and marinate them with Shaoxing wine, refined salt, onion and ginger juice. Wash and drain the net oil, cut it into cubes, put a piece of fish in the middle of each piece of net oil, and then put a mushroom on the surface, and wrap it into a circle. Put the head and tail of the fish on the two ends of the long waist plate, put the wrapped fish pieces in the middle, steam them in the cage, remove them, decant the soup into the frying pan, boil them on the fire, add monosodium glutamate, and thicken them with starch. Cook the fish and sprinkle with the ham.

The characteristics of Siniperca chuatsi are as follows

The fish is tender and delicious, and the ham is fragrant. The color is pleasing to the eye.

Mandarin fish in net

Siniperca chuatsi is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The fish is tender and plump, the ham is fragrant and the color is pleasant.

Food materials

750 grams of fresh mandarin fish and 15 grams of mushrooms. 175 grams of net oil, 10 grams of cooked ham, 35 grams of Shaojiu, 2.5 grams of refined salt, 15 grams of ginger juice, 10 grams of green onion, 1.75 grams of monosodium glutamate.

Production process

Clean the mandarin fish, cut the fish meat into 12 round pieces with a blade, and then cut them into oblique and straight knife patterns, then put them in a bowl together with the fish head and tail, and marinate them with Shaoxing wine, refined salt, onion and ginger juice. Wash and drain the net oil, cut it into cubes, put a piece of fish in the middle of each piece of net oil, and then put a mushroom on the surface, and wrap it into a circle. Put the head and tail of the fish on the two ends of the long waist plate, place the wrapped fish pieces in the middle, steam them in the cage and remove them. Decant the soup into a frying pan, bring it to a boil on the fire, add monosodium glutamate and thicken with starch. Heat on the fish, remove the cooked ham and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wang Bao Gui Yu