Warm mandarin fish fillet Warm mandarin fish fillet is a Shandong cuisine delicacy, which is made of mandarin fish meat, sugar, wet starch and other raw materials. The main seasonings are mandarin fish, sugar, wet starch, soy sauce, Shao wine, vinegar, monosodium glutamate, chopped green onion, chopped ginger, cooked lard, and peanut oil.
The common practice of warm mandarin fish fillets
Method 1 of warm mandarin fish fillets
- Slice the mandarin fish into slices;
- Cut blue slices into like eye slices;
- Put the fish fillets and blue slices together in a boiling water pot to boil thoroughly, remove and cool, and control the water;
- Cut ginger slices into shreds;
- Cut coriander into sections;
- Put the fish slices and blue slices in a bowl, add salt, monosodium glutamate, cooking wine, pepper oil, and ginger, mix well, sprinkle with coriander and serve.
Method 2 of warm mandarin fish fillets
- Cut the mandarin fish into thin slices. Marinate with starch, cooking wine and ginger powder for more than two hours, or put it in the refrigerator overnight.
- Stir-fry the greens and spread on the bottom of the bowl. When I was excited, I was smashed.
- Put oil in the pot, sauté the shallots, ginger and garlic slices and pepper.
- Add the bean paste and fry the red oil.
- Add chicken broth and season with salt, soy sauce and sugar.
- After the chicken broth is boiled, add the marinated fish fillets and cut apart.
- In another pot, heat the oil, slowly fry the chopped dried chilies to make the red oil, and pour it on top of the coriander and green onion.
Method 3 of warm mandarin fish fillets
- Clean the mandarin fish, slice it into thin slices, cut the fish bones, head and tail into large pieces.
- Put the fish fillets and fish bones into a container, mix well with pepper powder, ginger powder, and salt, and marinate for half an hour.
- Cut green onion into sections, slice ginger, cut dried red pepper into sections, peel the garlic and pound it into garlic paste.
- Cut the tofu skin and fungus into wide strips, tear the oyster mushrooms into small strips, wash other vegetables and set aside.
- Heat oil in the pot, mix fish fillets and fish bones with dry starch, fry them in hot oil one by one, remove them and set aside.
- Leave a little oil in the pot and set it up again. After it is heated, add sliced ginger and green onion and fry for a fragrance.
- Add hot pot ingredients, stir fry, then add water, add salt according to personal taste.
- After the water is boiled, add various vegetables, put the oiled fish fillets and fish bones on it, and cook for 3-5 minutes on medium heat.
- After the fish fillets are cooked, put all the ingredients into a larger vessel, I use a medium pot.
- Sprinkle garlic mash on the fish fillets.
- Heat another oil, change the heat to a low heat after heating, fry the peppercorns and dried red pepper segments to get a fragrance (be careful not to fry them), and pour them on the garlic paste.
