Mandarin fish with vinegar and pepper

How to make mandarin fish with vinegar and pepper

Raw materials for making mandarin fish with vinegar pepper:

There are 1000g mandarin fish, 25g coriander, 25g scallion, 10g shredded scallion, 5g prickly ash, 5g white pepper, 100g clear soup, 20g Shaojiu, 4G refined salt, 40g vinegar, 10g ginger and 100g cooked lard.

Processing steps of mandarin fish with vinegar pepper:

Clean the scales, dig out the gills, take out the internal organs from the gills, rinse them, scald them with boiling water, then put them into cold water, scrape the black skin, cut the cross knife every 2 cm on both sides of the fish with a knife, and put them into boiling water for a while. In a frying pan, add cooked lard and medium heat until it is 50% hot. Add scallion, ginger slices, Chinese prickly ash and white pepper. After frying, add clear soup, Shaoxing wine and refined salt. After boiling, add mandarin fish and simmer for 15 minutes. Add vinegar to the edge of the knife. Remove scallion, ginger, Chinese prickly ash and pepper. Serve in a large soup bowl, sprinkle with parsley, shredded green onion and pepper.

Characteristics of mandarin fish with vinegar pepper

The soup is fresh and tender, salty and spicy, light and appetizing.

Mandarin fish with vinegar and pepper

Mandarin fish with vinegar pepper is a famous traditional dish in Shandong Province. This vegetable soup is fresh and tender, salty and spicy, light and appetizing. The soup is milky white. The fish is fresh and tender. It tastes fresh, salty, sour, spicy and fragrant. First, clean the scales of the mandarin fish, dig out the gills, take out the internal organs from the gills, wash them clean, scald them with boiling water, then put them into cold water, scrape the black skin, cut the cross knife every 2 cm on both sides of the fish with a knife, and put them into boiling water for a while. In a frying pan, add cooked lard and medium heat until it is 50% hot. Add scallion, ginger slices, Chinese prickly ash and white pepper. After frying, add clear soup, Shaoxing wine and refined salt. After boiling, add mandarin fish and simmer for 15 minutes. Add vinegar into the mouth. Remove scallion, ginger, Chinese prickly ash and pepper. Serve in a large soup bowl, sprinkle with parsley, shredded green onion and pepper.

Introduction of dish name

Raw material: 1000 grams of mandarin fish. Parsley section 25g, onion section 25g. 10 grams of onion, 5 grams of pepper, 5 grams of white pepper, 100 grams of clear soup, 20 grams of Shaojiu, 4 grams of refined salt, 40 grams of vinegar, 10 grams of ginger, 100 grams of cooked lard.

[production process]

Clean the scales, dig out the gills, take out the internal organs from the gills, rinse them, scald them with boiling water, then put them into cold water, scrape the black skin, cut the cross knife every 2 cm on both sides of the fish with a knife, and put them into boiling water for a while. In a frying pan, add cooked lard and medium heat to 50% heat (about 110 ℃), add scallion, ginger, pepper and white pepper. After frying, add clear soup, Shaoxing wine and refined salt. After boiling, add mandarin fish and simmer for 15 minutes. Add vinegar and remove onion, ginger, pepper and pepper. Serve in a large soup bowl, sprinkle with parsley, shredded green onion and pepper.

Production technology

1. Remove the garlic coat and wash it;

2. Wash leek and cut into sections;

3. Remove the root of scallion, wash and cut into sections;

4. Wash and slice ginger;

5. Remove the scales, gills and fins of Siniperca chuatsi, cut the abdomen, remove the viscera and wash it;

6. Cut a peony knife on both sides of the fish body and tie the fish's mouth tightly with thread;

7. Loosen the head and body with a knife;

8. Put the pan on a high heat, ladle in the peanut oil and heat it to 50%;

9. Hang a layer of paste evenly on the fish in the lake flour, hold the fish tail in one hand, hold the fish head in the other hand, gently put the fish into the oil pan, and fry it until it is light yellow;

10. Remove the thread from the fish's mouth, cool it slightly, and then deep fry the fish in a 70% hot oil pan until golden;

11. When it is slightly cool, fry it in 80% hot oil pan until it is scorched yellow. When the fish floats on the oil surface, take it out and put it on a plate. Press the fish loose with a clean cloth;

14. While frying the fish for the second time, heat up another frying pan, ladle in 100g peanut oil, heat it up, fry onion and ginger, add 500ml soy sauce, Shaoxing wine, sugar and water, and cook at the same time;

15. After boiling, thicken with starch, and then pour in 50 grams of sesame oil, vinegar, leek and cooked peanut oil to make sweet and sour sauce;

16. At the same time of making brine, take another wok and heat it. When the bottom of the wok is hot, ladle in 100g of cooked peanut oil and pour in the marinade in another wok in time;

17. Quickly bring the fish and marinade to the mat, and pour the marinade on the fish while it is hot, then it will make a "squeak" sound;

18. Use chopsticks to loosen the fish, so that the marinade can fully penetrate into the fish.

Process tips

1. It is better to choose about 1000g mandarin fish.

2. When cutting peony flower knife, the knife distance is 2.4cm, the depth is as deep as the fish bone blade, and then 1.5cm along the fish bone.

3. To make this dish, the procedure should be clear, three times of frying, each time the oil temperature is different; each time of frying needs to "wake up" once. The key lies in the proper use of the three frying pans, that is, after the fish is fried, the juice is also poured, otherwise it will not make a "squeak" sound.

4. Carp and yellow croaker are also used in this method.

5. Due to the frying process, we need to prepare 2000 grams of peanut oil.

Taste of dishes

This dish is crisp on the outside, fresh and tender on the inside. It makes a "squeaking" sound when poured with boiling marinade. It smells sweet and sour.

dietary nutrition

Siniperca chuatsi: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and those who are weak and have poor digestion function of spleen and stomach. It also has the nourishing effect of Tonifying Qi and spleen.

Production method 2

Ingredients: 1 mandarin fish (about 650 g), 10 g coriander.

Seasoning: 1000g broth (milk soup), 5g green onion and ginger, 4tsp white vinegar, 2tsp yellow rice wine, 0.3tsp fine salt, 1tsp sesame oil, 100g lard (about 3tsp), a little white pepper and monosodium glutamate.

Methods: 1. Scrape the scales of mandarin fish, remove the gills, cut open the abdomen to remove the internal organs, wash it, put it into a large amount of boiling water pot, then scrape off the black coat and mucus on the body surface, then wash it, finally put it on the anvil pier, turn the flower knife on one side of the fish body (that is, the knife slightly slants to the bone, then cut the adhesion between the fish meat and the spine along the bone to the head, about three or four knives on one side of the fish body) On the other side of the fish, use a straight knife to the spine, about five or six.

2. Heat up the pan, pour it out with cold oil, and then release the oil. When the oil is 80% hot, fry the fish slightly (volatilize the fishy smell) and take it out.

3. Leave lard (about 2 tbsp) in the original pot, heat it with high heat, add onion and ginger slices, stir fry until fragrant, cook yellow rice wine, add milk soup and appropriate amount of salt, bring to a boil, put the fried mandarin fish (turning flower knife side up), then bring to a boil, turn to low heat, simmer for about 15 minutes, then take out the fish, put it into the soup bowl, sprinkle coriander section and shredded green onion. Add fine salt, white vinegar, monosodium glutamate, sesame oil and pepper to the fish soup in the original pot, mix well, remove the onion and ginger, and then slowly pour the fish soup into the soup bowl.

Features: the soup is milky white, the fish is fresh and tender, and tastes fresh, salty, sour, spicy and fragrant.

Key points: 1. The purpose of frying the fish is to remove the fishy smell. Do not fry the fish yellow or scorched, and prevent it from breaking the skin.

2. When cooking fish, put the fish body on one side of the turning knife (also known as peony knife) upward to prevent the fish from rolling and crushing. At the same time, the use of medium heat stew, should not make the soup violent churn.

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