How to make delicious mandarin fish hotpot

Every region has its special dishes. The most famous in Chengdu are various hot pots, but the most distinctive in Zhejiang is mandarin fish hot pot. Mandarin fish is used as the raw material and some black fungus, shiitake mushrooms and other dishes are added to make hot pot. Mandarin fish hot pot is not very spicy, suitable for most people's taste, and is rich in nutrition. Mandarin fish contains fatty acids, which can prevent cardiovascular and cerebrovascular diseases. People with diabetes can also eat mandarin fish hot pot. The following is a detailed introduction to the method.

one,

1. Scrape the scales of the mandarin fish, remove the internal organs and clean it.

2. Cut green onion into sections, ginger and garlic into slices

3. Put the chopped onion, ginger and garlic into a bowl, add appropriate amount of soy sauce, sugar, salt and water to make juice

4. Add oil to the pot

5. Put the fish in when the oil is hot and fry until golden brown

6. Pour in white vinegar, cover the lid and simmer for about ten seconds, then pour in the prepared fish stew sauce. Add peppercorns and aniseed and simmer over low heat until the sauce is absorbed. Serve on a plate.

two,

1 mandarin fish

1 handful of golden mushrooms

2 to 3 pieces of southern tofu

Three foods that are incompatible with shiitake mushrooms

Ginger 3 slices incompatible foods

A little rice wine

A little coriander

Recipe method:

1. Remove the internal organs of the mandarin fish and cut it obliquely, pour cooking wine on it, and turn the fish over regularly while washing other ingredients.

2. Prepare various ingredients: golden mushrooms, shiitake mushrooms, coriander, southern tofu, and ginger slices.

3. Heat the pan with oil, add ginger slices and fry the fish until slightly golden.

Put the golden mushrooms into the pot without turning off the heat and sprinkle 3 to 4 bowls of water

4. Cover and cook over high heat for 10 minutes, then turn to low heat for 15 minutes, add tofu cubes, cover and cook for 3 minutes, then add a little salt, pepper, and coriander before serving

It is commonly called "flower crucian carp", which is mistakenly called "mandarin fish" by fishmongers and cooks. Mandarin fish is available in all seasons, but is the fattest in March. Zhang Zhihe's lyrics: "Peach blossoms, flowing water, fat mandarin fish" and Wu Wen's poem: "Ten thousand peach blossoms, half a foot long fish" show the praise of mandarin fish by literati from ancient times to now. Among boneless fish, mandarin fish is the most tender. The best way to cook it is by steaming it. The whole fish usually cooked in restaurants is mandarin fish, which can be cooked in vinegar, braised, sauced, or with pork loin. Odd dishes such as slippery, tile-shaped, glutinous rice, pot-fried fish, green onion and pepper fish, Korean fish strips, and fried fish are all prepared in the same way as yellow croaker. It is the most commonly used fish in Beijing.