Mandarin fish
The mandarin fish is also called the perch, the famous aquatic products in Shaoxing. The mandarin fish of season cooks to Sauted mandarin fish and select for use in early spring. This dish fish is plump, soft in the color and luster is yellow, fragile outside, delicious and have sweet acid, the traditional properties of Shaoxing.
Adopts lifelike mandarin fish and ham, etc. to formulate. Slaughter the living fish first, scaling, gill, viscera, clean, put into boiling kettle and float and pull out, shave the mucus, row obliquly for several times on both sides, put in big waist basin, add to Shaoxing wine, ginger stretch, ham block, spring onions form etc., have food steamer steam, come out of steamer 15 minute, choose go ginger, spring onions, strain, produce original juice for use; Send water mushroom, bamboo shoot slice blanch, familiar with in boiling kettle, the interval is discharged on fish together with ham one and then; On fetching the frying pan and putting the very hot oven, add original juice soup, fresh water, refined salt, gourmet powder , well done chicken oil, boil, water it in the basin. The color and luster is simple and elegant and pleasing, tender and delicious.
Source: travelchinaguide.com
Editor: Wang Moyan
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