How to make mandarin fish delicious?

Pine nut mandarin fish

Raw materials: mandarin fish 1 strip, starch 10g, chicken powder 3g, white vinegar 25g, pine nuts 3g, tomato sauce 30g and sugar 20g.

Exercise:

1. Remove the fish head and bones and pick up the fish knife (don't cut the skin).

2. Add 1/3 teaspoons of salt, 1/5 teaspoons of chicken powder and 1 teaspoon of cooking wine to the processed fish, and cover the fish with starch.

3. After the oil is hot, fry the salted fish in a pot until golden brown, and fry it twice or put it in hot oil again to make it more colorful.

4.30 grams of water and tomato sauce are mixed into thick tomato juice. Add 7 tablespoons of sugar, 8 tablespoons of white vinegar, 65,438+0/3 tablespoons of chicken powder and 65,438+0/3 tablespoons of salt, stir, add some starch water to thicken, and finally add some hot oil to make the taste stronger.

5. Pour the prepared sauce on the fried fish and sprinkle pine nuts on the fish.

Braised mandarin fish in yellow sauce

Materials: 4 wild mandarin fish larvae (about 750g).

Accessories: 20g green pepper, 10g ginger slices, 5g fresh perilla.

Seasoning: tea oil 30g, chicken soup 1000g, salt 12g, monosodium glutamate 5g, Bajin chicken juice 20g and sugar 5g.

Making:

1. Slaughter osmanthus fish and slice green pepper for later use.

2. Add tea oil to the pot and burn incense. Fry mandarin fish, add stock, cook for 8- 10 minutes, add green pepper slices and the above seasoning.

3. Put the prepared seasoning and perilla together in a vessel for heating and eating.