Braised mandarin fish
Siniperca chuatsi is a traditional famous dish of the Han nationality in Huizhou, Anhui Province, and one of the representatives of Huizhou cuisine. It is popular in one Prefecture and six counties of Huizhou.Mandarin fish is as famous as Yellow River carp, Songhua River four gill bass and Xingkai Lake white fish, and is also known as China's "four famous freshwater fish". Its meat is white, tender, garlic shaped, solid and delicious. It is the best food fish in freshwater fish. Lishizhen, a medical scientist in the Ming Dynasty, praised mandarin fish as "capybara", which means that it tastes as delicious as a puffer fish. Others compare it to dragon meat in the sky, which shows that the flavor of mandarin fish is indeed extraordinary.nutritive value1. Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutritional elements. Its meat is tender and easy to digest. For children, the elderly, and people with weak digestive function of the spleen and stomach, eating mandarin fish can not only fill the deficiency, but also do not have to worry about digestive difficulties;2. Eating mandarin fish has the effect of "tuberculosis", that is to say, it is conducive to the rehabilitation of tuberculosis patients;3. Mandarin fish meat is low in calories and rich in antioxidants. It is an excellent choice for women who are greedy for delicious food, want beauty and are afraid of obesity.intended forIt is suitable for people with weak physique, asthenia and fatigue, deficiency of spleen and stomach qi, poor diet and malnutrition; It is especially suitable for the old, young, women and those with weak spleen and stomach; Patients with asthma and hemoptysis should not eat it; It is not suitable for people with excessive cold and humidity.
Step 1 . Fresh mandarinfish cut from the back of the fish, remove the gills and internal organs, and do not scale. Spread the rotten milk curd and pepper evenly on the inside and outside of the fish, then wrap the fish with fresh-keeping film, and put it in the refrigerator for at least 3 days. The fish in this picture is fresh after I left it in the refrigerator for more than 10 days and forgot to cook it! Not bad!
Step 2 . Fire, heat the pot, pour oil, and then stir the cut ginger, red and green pepper, garlic and dry pepper to taste.
Step 3 . Add mandarinfish and fry until both sides are burnt yellow.
Step 4 . Add raw, soy sauce, sugar, and beer, cover the pot, stew for 10 minutes, collect the juice, sprinkle with scallions, and serve on a plate.
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