Grilled mandarin fish

Grilled mandarin fish:

Raw materials for barbecued mandarin fish:

There are 750 grams of live mandarin fish, 15 grams of jingdongcai, 15 grams of shredded bamboo shoots, 30 grams of shredded pork, one egg (about 50 grams), 250 grams of pork net oil, 10 grams of ginger, 6 grams of scallion, 40 grams of Shaojiu, 10 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of fragrant vinegar, 15 grams of sesame oil and 40 grams of cooked lard.

Processing steps of grilled mandarin fish:

After being slaughtered, the live mandarin fish is put on the cutting board, the scales are scraped off, the gills are removed, and the viscera are twisted out from the gills with chopsticks to keep the abdomen intact, and the water is dried after being washed. Wash with lard oil and soak with onion and ginger juice. Beijing winter vegetables to choose to clean debris. Egg knock bowl, add onion, salt and pepper, dry starch, transfer into egg paste. Heat the frying pan over medium heat, add the cooked lard, stir fry the shredded ginger and green onion, stir fry the shredded pork, add the Beijing winter vegetables and bamboo shoots, add the Shaojiu, refined salt and monosodium glutamate, and stir fry until the stuffing is done. Put the washed fish on the chopping board, use a knife on both sides of the fish (the knife is deep to the inside, and can't cut the belly), then wipe the fish with green onion, ginger juice, Shaoxing wine and refined salt, marinate for 2 hours, and fill the stuffing into the belly from the mouth of the fish. Spread the pig net oil, spread the egg paste on it, and wrap it with mandarin fish. Take a piece of iron wire, put mandarin fish, fish

The characteristics of grilled mandarin fish are as follows

Crisp outside and tender inside, golden color, delicious meat, soft and waxy stuffing, with ginger vinegar, endless aftertaste.

Grilled mandarin fish

Grilled mandarin fish is a famous traditional dish in Jiangsu Province. This dish is crisp on the outside and tender in the inside, with golden color, delicious meat, soft and glutinous stuffing, and ginger vinegar. After being slaughtered, the live mandarin fish is put on the cutting board, the scales are scraped off, the gills are removed, and the meat is twisted out from the gills with chopsticks to keep the abdomen intact. After being washed, it is cooled and dried.

essential information

Grilled mandarin fish

Jiangsu cuisine

[taste characteristics] crisp outside and tender inside, golden color, delicious meat, soft and waxy filling, with ginger vinegar, endless aftertaste.

Raw materials

There are 750 grams of live mandarin fish, 15 grams of Beijing winter vegetables, 15 grams of shredded bamboo shoots, 30 grams of shredded pork and one egg (about 50 grams). Pig net oil 250 g, ginger 10 g, onion 6 g, Shaojiu 40 g, salt 10 g, monosodium glutamate 1 g, vinegar 50 g, sesame oil 15 g, cooked lard 40 G.

Production process

After being slaughtered, the live mandarin fish is put on the cutting board, the scales are scraped off, the gills are removed, and the meat is twisted out from the gills with chopsticks to keep the abdomen intact. After being washed, it is cooled and dried. Wash with lard oil and soak with onion and ginger juice. Beijing winter vegetables to choose to clean debris. Egg knock bowl, add onion, salt and pepper, dry starch, transfer into egg paste. Heat the frying pan over medium heat, add the cooked lard, stir fry the shredded ginger and green onion, then stir fry the shredded meat, add the Beijing winter vegetables, bamboo shoots, Shaojiu, refined salt and monosodium glutamate, and fry until the stuffing is done. Put the cleaned fish on the chopping board, and use a knife to cut the fish's belly on both sides (the knife is deep to the inside, and can't cut the fish's belly). Then wipe the fish with onion and ginger juice, Shaoxing wine and refined salt, marinate for 2 hours, and fill the stuffing into the fish's belly from the fish's mouth. Spread the pig net oil, spread the egg paste on it, and wrap it with mandarin fish. Take a piece of wire and put mandarin fish on it. Put scallion and ginger slices on both sides of the fish and fork them into the oven to bake. When the two sides are roasted to golden color, remove the scallion and ginger, put them on the plate, and then cut the fish with a knife to reveal the filling. Pour sesame oil on the fish and serve with ginger vinegar.

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