Steamed mandarin fish is a traditional folk dish and belongs to Jiangsu cuisine. Main raw materials: 1 fresh mandarin fish, 20g of diced pork oil,10g of cooked ham slices,10g of water-soaked mushroom slices,10g of bamboo shoots and 6 slices of shrimp skin. The production method is generally: wash pomfret, boil it with boiling water, and then wash both sides to form a willow knife. Put ham slices, bamboo shoots slices, mushrooms slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, diced meat oil and cooking wine on the fish, steam for 15 minutes, remove the onion slices and ginger slices, and pour sesame oil on the fish to serve.

manufacturing process

1. Wash pomfret, blanch it with water, and cut both sides into willow knives after washing. 2. Put ham slices, bamboo shoots slices, mushrooms slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, pork chop oil and cooking wine on the fish, steam for 15 minutes, take out the onion slices and ginger slices, and sprinkle with sesame oil.

Extended data:

Folding braised grass carp

Ingredients: grass carp

Accessories: pork tenderloin and mushrooms.

Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil, edible oil and wine.

Exercise:

1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;

3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.

Features: strong color and fragrance.

Remarks: In the process of cooking fish, try to minimize turning. In order to prevent the pot from being distorted, you can gently shake the lid of the pot, so that the fish is not easy to break.

Folding sweet and sour grass carp

Ingredients: one grass carp, egg 1 piece, 3 tbsps of cooking wine (45ml), 2 tbsps of dried starch (30g), 2 tbsps of tomato sauce (30ml), 50g of shredded ginger 15g, 50g of soft sugar, 3 tbsps of rice vinegar (45ml), and 5 g of salt 1 teaspoon.

Exercise:

1. Grass carp removes fish heads, scales and internal organs, cleans them, cuts them in the middle along the back bone, removes the fish on both sides, and then slants them into thin slices. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.

2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry until golden brown, and remove and drain the oil. Put it on the plate.

3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.