Chrysanthemum mandarin fish

Overview

The mandarin fish I made today was not very successful. The fish was not well sliced due to poor knife skills, but the taste was still very good. I will practice more next time! Mandarin fish is distributed in freshwater rivers and lakes all over the country. It is one of the four famous freshwater fish in my country. Mandarin fish has tender meat, less spines and more meat. Its meat is in the shape of a flap and tastes delicious!

Tags

• hot dishes
• home cooking
• cooking wine
• mandarin fish
• starch
• white sugar
• white vinegar
• ketchup
• salt

Ingredients

Steps

1. 1 Wash the fish and handle it well

   

2. 2 Separate the fish head, body and tail, then slice the fish body and marinate it with cooking wine

   

3. 3 Spread a layer of dry starch on the fish

   

4. 4 After adding an appropriate amount of oil to the pot and heating it, put the fish body into it and fry it, then put the fish head and tail into it and fry it until cooked

   

5. 5 After frying, place on a plate

   

6. 6 Leave a small amount of oil in the pan, add tomato paste and stir-fry

   

7. 7 Then add salt, sugar, white vinegar, salt and stir-fry together

   

8. 8 Finally add water starch and cook

   

9. 9 When the sauce becomes thick, turn off the heat

   

10. 10 Pour the juice onto the fish and it’s ready!