Overwater Mandarin Fish
by Cheongsam by the stove
Favorite
Difficulty
Easy
Time
30m
Serving
3
The Chinese New Year is almost coming, and there is more than enough to eat fish every year, so it is necessary to make a prosperous fish. To say that it is hot and bright, it is not the most famous river and lake dish in Chongqing.
The method of over-watering is a bit like Xihucuyu. It is made of grass carp and then boiled and poured in the juice. Over-watering is more aptly named. Choosing mandarin fish will improve the quality of the dishes. After all, the meat quality of mandarin fish will be better than grass carp. A lot, and it is more suitable for children to eat.
Buy the mandarin fish, wash it, cut it from the back with a straight knife at a finger width, and cut it across the bone. The cut fish is salted and marinated for ten minutes to give the fish an initial taste. The purpose of the cutting knife is also to heat the fish evenly, shorten the maturation time, and keep the fish fresh and tender.
Boil a large pot of water, sprinkle some salt, green onion, ginger, and cooking wine into the boil. Pour in the marinated fish, cook until it is dead, remove it and serve directly on the plate.
Add a little oil to the pan to heat up, pour in the pepper and stir-fry, then add a little more ground ginger, two spoons of Pixian bean paste, and three spoons of pickled pepper together to make the red oil. Pour in the garlic slices and stir fry the celery diced. Add light soy sauce, sugar, and salt to enhance the taste and flavor. The water starch thickens slightly, and the rice vinegar is topped, and the prepared juice is poured on the cooked mandarin fish.
Boil a pot of hot oil, sprinkle some peppers, put the cut green and red peppers on the mandarin fish, then put a few celery leaves or coriander leaves, a perfect water fish is completed.
The water fish is a very distinctive fish-scent type, and it is very simple to make. I hope everyone will like it.
The method of over-watering is a bit like Xihucuyu. It is made of grass carp and then boiled and poured in the juice. Over-watering is more aptly named. Choosing mandarin fish will improve the quality of the dishes. After all, the meat quality of mandarin fish will be better than grass carp. A lot, and it is more suitable for children to eat.
Buy the mandarin fish, wash it, cut it from the back with a straight knife at a finger width, and cut it across the bone. The cut fish is salted and marinated for ten minutes to give the fish an initial taste. The purpose of the cutting knife is also to heat the fish evenly, shorten the maturation time, and keep the fish fresh and tender.
Boil a large pot of water, sprinkle some salt, green onion, ginger, and cooking wine into the boil. Pour in the marinated fish, cook until it is dead, remove it and serve directly on the plate.
Add a little oil to the pan to heat up, pour in the pepper and stir-fry, then add a little more ground ginger, two spoons of Pixian bean paste, and three spoons of pickled pepper together to make the red oil. Pour in the garlic slices and stir fry the celery diced. Add light soy sauce, sugar, and salt to enhance the taste and flavor. The water starch thickens slightly, and the rice vinegar is topped, and the prepared juice is poured on the cooked mandarin fish.
Boil a pot of hot oil, sprinkle some peppers, put the cut green and red peppers on the mandarin fish, then put a few celery leaves or coriander leaves, a perfect water fish is completed.
The water fish is a very distinctive fish-scent type, and it is very simple to make. I hope everyone will like it.
