How to make mandarin fish to taste delicious? The casserole is delicious and delicious. The sauce flavor is satisfying. It is tender and sweet. It is
Mandarin fish is widely used in the field of home-cooked dishes. It can show its strengths such as steaming, braising, soup making and other cooking techniques. Moreover, the fish meat of mandarin fish is more tender and fresh than ordinary fish meat and has fewer fish bones. When many parents prepare their common fish, whenever they have children present, this fish is a well-deserved first choice.
In my impression, the best way to cook mandarin fish is to be stewed in a casserole, supplemented by the sauce-flavored seasoning method. This method was learned from my cousin-law. He was originally a hotel chef. Although he is no longer a chef, he is in the background. I usually prepare some good wine and go to his place to eat from time to time. One is to connect with his relationships, and the other is to learn a few things.
In fact, the method of making this casserole mandarin fish pot is very simple. If you are also very interested in casserole food, you might as well take a look at the introduction below.
[Food Name]: Mandarin Fish Casserole
[Preparation Ingredients] : No less than 1.5 jin of mandarin Fish, a little more ginger, garlic, and coriander, Shaoxing wine 50-80 ml, 2 spoons of sauce-flavored white wine, half a spoon of oyster sauce, light soy sauce, and dark soy sauce, one spoon of sweet noodle sauce and soy sauce, 5 grams of white sugar, appropriate amount of salt, chicken essence, and pepper.
The reason why you need to use sauce-flavored liquor is mainly to increase the aroma of in casserole. Of course, fresh-flavored liquor and strong-flavored liquor can also be used for cooking this dish. This depends on your personal preference for wine.
[Cooking Step 1] : Clean the mandarin fish inside and outside, then chop it into blocks with a side length of no less than 2.5 cm, wash off the blood and pour it into a bowl, add all seasonings except sweet noodle sauce, bean paste, and Shaoxing wine, and pickle for 15-20 minutes to make it taste.
Compared with this step, because the texture of the fish meat itself is very tender, the marinated time should not be too long, otherwise the fish meat will age and affect the taste of the whole dish; of course, the refrigerated marination effect is better.
[Cooking Step 2] : Prepare a casserole, pour a little oil on the bottom, pour ginger and garlic slices into it and stir-fry it first; then put the coriander leaves on the bottom of the pot for later use.
[Cooking Step 3] : Spread the marinated fish pieces on the surface of the casserole, pour the excess marinated sauce on the upper layer, without adding water, cover first and simmer over medium-low heat for 8 minutes.
[Cooking Step 4] : Drop Shaoxing wine along the edge of the pot, add about 50 ml of warm water and boil, then add sweet noodle sauce and bean paste to the pot, stir for a few times, continue to simmer over low heat for 8 minutes, and then serve it on the table and taste it. The addition of
rice wine can make the aroma of fish stronger, and the production process of Shaoxing wine is already top in the world. Both the raw materials and the aroma of wine are the best in the industry, and it is suitable for cooking fish.
delicious food is all for today. If you want to know more delicious dishes, you might as well follow me more. This is the passing year of food, and we will see you tomorrow.
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