Dried mandarin fish

Method of dry roasting mandarin fish:

Raw materials for making dry roasted mandarin fish:

One mandarin fish (about 1000 grams), 100 grams of soy sauce, 150 grams of soybean oil, 50 grams of cooking wine, 2 grams of refined salt, 1 gram of soy sauce, 2 grams of vinegar, 5 grams of sugar, 2 grams of pepper noodles, 2 grams of chili noodles, 5 grams of chili oil, 5 grams of scallion, 5 grams of starch and 5 grams of ginger.

Processing steps of dry roasted mandarin fish:

1. Remove the scales, gills and viscera of the fish, wash them, and then make a few oblique cuts on both sides of the fish. Wipe 15g cooking wine, soy sauce, scallion and Yunpi evenly, and wash them; wash ginger, and cut them.

2. Heat up the frying pan, pour in 100g soybean oil, when it is 50% hot, put the fish into the pan, fry it yellow, turn over the other side, fry it out, add 50g soybean oil into the pan, stir fry the scallion slices and ginger slices, add soy sauce and stir fry a few times, cook 35g cooking wine, add salt, sugar, monosodium glutamate, pepper noodles and 50ml water, then put the fish into the pot, boil for another 25 minutes, and wait for the juice to dry Thicken with starch, add vinegar and chili oil.

The characteristics of dry roasted mandarin fish are as follows

Golden color, spicy taste, mandarin fish tender.

Dried mandarin fish

Dried mandarin fish is a kind of dish with golden color, spicy taste and tender mandarin fish.

raw material

One mandarin fish (about 1000 grams), 100 grams of soy sauce, 150 grams of soybean oil, 50 grams of cooking wine, 2 grams of refined salt, 1 gram of soy sauce, 2 grams of vinegar, 5 grams of sugar, 2 grams of pepper noodles, 2 grams of chili noodles, 5 grams of chili oil, 5 grams of scallion, 5 grams of starch and 5 grams of ginger.

Production process

1. Wash the scales, gills and viscera of the fish, then make a few oblique cuts on both sides of the fish, evenly spread 15g cooking wine, soy sauce and scallion skin, and wash them; wash the ginger skin, and cut them open.

2. Heat up the frying pan, pour in 100g soybean oil, when it is 50% hot, put the fish into the pan, fry it yellow, turn over the other side, fry it well and take it out. Add 50g soybean oil, add scallion slices and ginger slices, stir fry them with soy sauce, stir fry a few times, cook 35g cooking wine, add salt, sugar, monosodium glutamate, pepper noodles and 50ml water, then put the fish into the pot, boil for another 25 minutes, and wait for the juice to dry When using, thicken with starch, add vinegar, chili oil, then.

Longitude: 104.06573486

Latitude: 30.65946198