Dry roast mandarin fish
Ingredients: soy sauce,salt,Zizania,mushrooms,mandarin fish,white sugar,cooking wine,sesame oil,balsamic vinegar,onion,Jiang,Pi County bean paste
Recipe Recommendations
- mandarin fish appropriate amount
- Zizania appropriate amount
- mushrooms appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Dry roast mandarin fish
1
Ingredients: Mandarin fish, rice bamboo, mushroom seasoning: Pi County bean paste, soy sauce, balsamic vinegar, salt, white sugar, sesame oil, cooking wine, onion, ginger
2
The fish are slaughtered, cut off the gills and internal organs, and then washed. Use a knife to cut the thick meat part of the fish's back; remove the shells and dice; wash and dice the mushrooms.
3
Add shredded green onion, shredded ginger, cooking wine, and a little salt to taste the fish and set aside.
4
Put the mandarin fish in hot oil and fry until golden brown. Remove and set aside.
5
Blanch water bamboo with water to remove oxalic acid; also blanch mushrooms.
6
Put sesame oil on the pan on fire and heat it up. Add the aniseed, spring onion segments, and ginger slices to fry until fragrant.
7
Add watercress and spicy sauce and stir-fry, add balsamic vinegar, cooking wine, soy sauce, white soup, and white sugar and stir fry.
8
Pour in appropriate amount of boiling water, add in diced rice bamboo, diced mushrooms, and mandarin fish, and simmer over low heat.
9
Turn the fish over in the middle, pour in sesame oil, and lean through.
10
Change the heat to collect the juice, pick out the seasoning, pour in the sesame oil, and turn it over.
11
Characteristics: Rich taste