Common practices of Steamed Mandarin Fish

Steamed mandarin fish is a traditional famous dish of Han nationality in Fujian Province, belonging to Fujian cuisine. Its characteristics are light and tender color, taste like crab meat, fresh fragrance and fragrance. Let's take a look at the common practices of steamed mandarin fish.

Steamed mandarin fish practice 1

[Ingredients] 750g mandarin fish, 15g ham, 30g winter bamboo shoots, mushroom (fresh), 25g lard (suet oil) 10g, ginger 10g, shallot 15g, salt 4g, monosodium glutamate 3g, yellow wine 20g, vinegar 10g.

[Practice]

1. Kill the mandarin fish, remove the floating skin, remove the internal organs, wash them, put them into the boiling water pot, remove them, scrape them clean, put them on the plate with flowering knives on both sides.

2. Pour the mushroom slices, winter bamboo shoots slices, onions, ginger and lard (45g) on the fish, add salt, sugar, wine, soy sauce and clear soup, steam in the cage, and remove the onions and ginger.

Steamed mandarin fish 2

[Ingredients] 750g mandarin fish, cooked ham, winter bamboo shoots, mushrooms, pork plate oil, yellow wine, refined salt, ginger slices, onion knots, onion segments, monosodium glutamate, clear soup.

[Practice]

1. Wash the mandarin fish, blanch it in boiling water, and gently scrape off the mucus on the fish with a knife.

2. Place the fish with the mucus scraped flat on the cutting board, use a knife to stick the back spine from head to tail, turn over, and cut the cross flower knife (or deep oblique blade to bone) on the upward side of the body.

3. Slice cooked ham.

4. Peel winter bamboo shoots, wash them, blanch them in boiling water and slice them.

5. Remove the stems of mushrooms and wash them.

6. Wash and dice pork suet oil.

7. Put the mandarin fish knife face up into a large waist plate, put the bamboo shoots, mushrooms, diced suet oil and ham slices alternately on the fish body, add yellow wine, refined salt, ginger slices and onion knots, and steam them in the cage for 15 minutes until cooked.

8. Remove onions and ginger from the cage and pour the juice into a small bowl for other use.

9. Put 50ml of onion, monosodium glutamate and clear soup into the original juice soup, adjust the taste, pour it on the fish after boiling, and dip it in ginger vinegar.

Steamed mandarin fish three practices

[Ingredients] Mandarin fish, scallion, pepper, ginger, seafood sauce, salt, cooking wine.

[Practice]

1. Slice ginger, shred scallion, and cut pepper into small pieces for later use.

2. Scales and viscera of mandarin fish, wash them, dry the fish with kitchen paper, and cut several edges horizontally on the fish with a knife to facilitate flavor.

3. Put salt, cooking wine and ginger slices on the fish, put ginger pieces and onions into the belly of the fish to form a shape, marinate for ten minutes.

4. Steam in the steamer and put in the marinated fish. Steam over medium heat for about ten minutes.

5. After turning off the fire, the fish are not busy to take out and steam for another five minutes with waste heat.

6. Pour a little water into the seafood sauce and mix well. Pour it on the fish. Then put on the pepper section and finally put on the shredded onion.

7. Heat the wok until it smokes, pour the salad oil into the wok, and pour the hot oil over the fish.

History and Culture of Steamed Mandarin Fish

Mandarin fish is also known as mandarin fish, seasonal fish, fat mandarin fish. The meat is firm and tender, with few thorns. It is a kind of first-class edible freshwater fish. Steamed mandarin fish fresh mandarin fish, with ham, bamboo shoots, mushrooms and Shao wine seasoning.