Hello everyone, thank you for the invitation. Today I will share with you how to make braised mandarin fish, as well as some confusion about the best way to cook braised mandarin fish. If you are interested If you still don’t understand it, it doesn’t matter, because I will share it with you next. I hope it can help you and solve your problems. Let’s get started!
Contents of this article
- Recipe for Sichuan braised mandarin fish
- Authentic recipe for braised salmon
- Home recipe for braised mandarin fish, how to make authentic braised mandarin fish
- The best way to cook braised sweet-scented mandarin fish
- Jiangxi The best way to cook braised mandarin fish
- The best way to cook braised mandarin fish
1. How to make Sichuan braised mandarin fish
1 mandarin fish, Maggi umami sauce A few drops, a few drops of dark soy sauce, 2g of white sugar, salt according to personal taste, a little chopped green onion
2. Clean, remove scales, remove gills, and remove internal organs .
3. Wash the fish and make a few cuts on both sides of the fish body with a knife, not too deep.
10. Heat the pot. Rub the bottom of the pot with ginger first (this way the fish skin will not stick off easily when frying the fish.) Fry until both sides are golden brown, take it out and set aside.
11. Add the fried fish and pour in the cooking wine. Add salt. Add boiling water and bring to a boil over high heat. Turn to low heat and wait until the fish is cooked until the fish body can be stirred with a shovel. When the soup is slightly thick, use a ladle to pour the soup onto the fish. Repeat several times. Add a few more drops of Maggi umami juice and turn off the heat.
2. Authentic braised salmon
Mandarin fish, green pepper, Sesame seeds, aged vinegar, steamed fish soy sauce, oil, cornstarch, garlic, onion and ginger, cooking wine, sesame oil
1. Wash the mandarin fish and green pepper Clean cut circles for later use;
2. Pour oil into the pot, heat it, put the mandarin fish into the pot, fry both sides until slightly brown, take it out and set aside;
3. Pour oil into the pot, add garlic, onion, ginger and green pepper and stir-fry;
4. Put the mandarin fish into the pot together , add steamed fish soy sauce, cooking oil, cooking wine, add a little water, and reduce the juice over low heat;
3. Home-made recipe for braised mandarin fish, How to make authentic braised mandarin fish
1. One mandarin fish, appropriate amount of salt, four spoons of vinegar, five spoons of water, appropriate amount of cooking wine, a little pepper, one egg white, One spoon of starch, one spoon of flour, three spoons of tomato sauce, three spoons of sugar;
2. Wash the fish, remove the scales, remove the internal organs, remove the gills and wash , score Bagua knives on both sides of the fish to absorb the flavor, dry the water with kitchen paper, apply a layer of salt on the surface of the fish, an appropriate amount of cooking wine and a little pepper and marinate for a while,
3. Prepare one egg white, one spoonful of starch and one spoonful of flour and mix evenly into a batter, not too thin.
4. Heat oil in a pan and hold the fish in hand tail, pour hot oil on the fish with a spoon to set the shape of the fish,
5. Then put the fish into the oil pan along the edge of the pan, and fry while Pour hot oil on the fish and fry over medium heat until the golden fish skin becomes crispy;
6. Prepare the seasoning and prepare three spoons of tomato sauce; prepare a small bowl and add One teaspoon of salt, one tablespoon of cooking wine, 3 tablespoons of sugar, 4 tablespoons of vinegar, and 5 tablespoons of water. Mix evenly according to this ratio. If the amount of ingredients is large, you need to increase the amount of seasoning. Heat a pan with a little oil, pour in tomato sauce and stir-fry evenly, add sweet and sour sauce, pour in water starch to thicken, bring to a boil over medium heat and pour over the fish.
4. The most delicious way to braise small mandarin fish
1. Main ingredients: 1 mandarin fish, appropriate amount of shredded ginger, appropriate amount of shredded green onion, appropriate amount of light soy sauce, appropriate amount of peanut oil.
2. Remove the internal organs, scales and clean the sweet-scented osmanthus fish. Clean and shred the ginger and green onions. Cut green onions into sections.
3. Place some shredded ginger and scallions on the bottom of the plate, put the fish on top, and stuff some shredded ginger and scallions into the belly of the fish.part.
4. Spread shredded ginger on the fish and pour some peanut oil.
5. Add water to a clean pot and bring to a boil over high heat. Put the fish in the water and steam. Cover the pot and heat for 12-15 minutes. The time increases or decreases depending on the size of the fish.
6. You can use chopsticks to poke into the back of the fish. If you can poke it in, it will be cooked.
8. Pour out the steamed soup, remove the shredded ginger and green onion, lay on top of the shredded green onion, and top with an appropriate amount of light soy sauce.
9. Heat an appropriate amount of peanut oil in a clean pan, then pour on the fish body that has been covered with shredded green onions.
5. The best way to cook Jiangxi braised mandarin fish
The following This is the classic way to make Jiangxi braised mandarin fish:
1. Mandarin fish processing: clean the mandarin fish, remove scales, decapitate, disembowel, remove internal organs, and The gills and the black membrane behind the fish\’s gills are used to clean away blood stains. Then make a few cuts on both sides of the mandarin fish to enhance the flavor. Marinate with salt and cooking wine for 15 minutes and set aside.
2. Heat oil in the wok: Add an appropriate amount of vegetable oil to the wok, heat it up, add onion, ginger and garlic and stir-fry until fragrant.
3. Fried mandarin fish: Put the marinated mandarin fish into the pot, fry until golden brown on both sides, then cover the pot and simmer slowly for a few minutes .
4. Sauce: Take a small bowl, mix the appropriate amount of soy sauce, cooking wine, sugar, salt and chicken essence, and then add the appropriate amount of water. dilution.
5. Braised mandarin fish: Pour the prepared juice into the wok, bring to a boil, then turn to low heat and simmer slowly for about 15 minutes until the juice becomes When it thickens, sprinkle with chopped green onions to extinguish the fire.
6. Plate: Put the cooked mandarin fish on the plate, pour the thick braised sauce on it, and serve.
Jiangxi braised mandarin fish is a traditional delicacy made with mandarin fish as the main ingredient and cooked with special seasonings. It has a fresh and tender taste and rich soup. It is a popular Jiangxi dish.
6. Braised mandarin fishThe No. 1 French Chef
1. Ingredients: 1 mandarin fish (about 1000 grams), 50 grams of fresh asparagus, 50 grams of zucchini, 50 grams of carrots
2. Seasoning: 3 grams of refined salt, 1 gram of MSG, appropriate amounts of salad oil, water starch, and egg white.
3. First, kill and bleed the mandarin fish, remove the internal organs and clean them, remove the spine and abdominal bones, take the fish meat, rinse it with water until there is no blood stain, and then take out part of the meat. Cut into chrysanthemums, pat dry and make powder for later use. Cut the remaining fish into fillets, add refined salt, egg white, and water starch to marinate.
4. Wash and peel the asparagus, and cut the zucchini and carrots into olive-shaped dices.
5. Heat the wok and add salad oil. When it is 50% hot, add the chrysanthemum fish and fry until golden brown. Remove the oil and put it on one end of the plate. Then heat the sweet and sour sauce and pour it evenly on the chrysanthemum fish.
6. Heat the wok, add oil and salt water to boil, add asparagus, carrots, and zucchini until cooked and pour out the water.
7. Heat the wok, add salad oil, heat it to 40% heat, add fish fillets and pull the oil until cooked, pour it out, leaving the bottom oil in the pan. Add carrots, fresh asparagus, and fish fillets in sequence, and season with salt.
Okay, this is the end of the article, I hope it can help everyone.
