Detailed Explanation of the Recipe and Cooking Techniques for Red Pine Mandarin Fish

Cooking category: Pan-fried; Cuisine: Anhui cuisine

Ingredient category: Fish; Flavor: Savory sauce

Suitable season: Any

Color, aroma and taste: The fish flesh is white, salty and fresh, the minced pork is red and fluffy, one dish with two flavors.

Main ingredients: one fresh live mandarin fish, 50 of leg meat, egg white, cilantro leaves

Auxiliary ingredients: Shaoxing wine, refined salt, MSG, white sugar 1, chicken broth, tomato paste, dry starch, water starch, peanut oil

Preparation:

1) Clean the mandarin fish, cut off the fish head, then use a knife along both sides of the spine to cut flat to the tail, chop off the spine, remove the chest bones, then score the fish flesh with a pomegranate-seed cross-hatch pattern. Put the egg white in a bowl, add Shaoxing wine, refined salt, MSG, and dry starch, and mix into an egg white batter;

2) Mince the pork leg meat into grains about the size of rice grains. Heat a wok over the fire, add oil and heat to 50% hot (about 125°C), evenly coat the fish flesh with the egg white batter, roll it up with the skin facing inward, place it in a strainer and lower it into the oil, remove once the fish is just cooked, and lay it flat on a plate;

3) Keep the wok on the fire, ladle in chicken broth, add Shaoxing wine, refined salt, and MSG and bring to a boil, thicken with water starch, drizzle with oil and remove from the heat and pour over the fish flesh. Then place the wok over medium heat, add oil, add the minced meat and stir-fry until separated, add Shaoxing wine and tomato paste and stir-fry briefly, add clear chicken broth, refined salt, and white sugar, bring to a boil and then thicken, remove from the heat and arrange around the fish flesh, garnish with cilantro leaves, and it is done.