What should mandarin fish do to taste good?

Mandarin fish, also known as mandarin fish and seasonal flower fish, is a precious freshwater fish. Its meat is tender and delicious, with main bones and no muscle spurs, so it is deeply loved by people. There is a custom of "no fish to eat" in many places. Whether it is a wedding, a funeral or a holiday, fish is an indispensable dish on the table, not only because it tastes delicious, but also because it has a beautiful meaning. As a top-grade delicacy on the table, mandarin fish is often a hard dish.

Guide: What should mandarin fish do to be delicious? In addition to the Qinghai-Tibet Plateau, Siniperca chuatsi breeds in all major river systems and freshwater lakes in China. Because of the growth of shrimps and other meats in eat small fish, the meat is not only compact and delicious, but also very nutritious. It contains a lot of high-quality protein, vitamins and various minerals, and has the effects of enriching blood, benefiting qi and enhancing human immunity. Suitable for children, the elderly and people with poor digestive function.

Mandarin fish is not only loved by diners, but also one of the favorite ingredients of chefs. Mandarin fish, as a treasure in fish, has been steamed, roasted, stewed, boiled and fried by chefs to make various flavors. There are lifelike sweet and sour mandarin fish, sweet and sour mandarin fish in sour soup, and steamed mandarin fish in braised sauce is an enduring food.

First, the unique flavor of osmanthus fish burning method-dry burning osmanthus fish

There are many cooking methods for mandarin fish, but when it comes to cooking, there are generally two kinds of mandarin fish: braised and fried. How to make mandarin fish delicious? I think there is no uniform standard for taste, because everyone tastes different, but the skills of how to cook mandarin fish are the same.

Among the many cooking methods of osmanthus fish, I think dry-roasted osmanthus fish is the most distinctive. There are many smelly foods, such as stinky tofu and snail powder, and there are many loyal fans. Sweet-scented osmanthus fish, like other foods, is not only smelly but also fragrant. Its meat is firm and tasty, and it also has the delicate flavor of fish. Here, taking dry-cooked osmanthus fish as an example, the delicious points of dry-cooked osmanthus fish are explained in detail. Regardless of the cooking method of osmanthus fish, the processing skills in the front are the same, but the ingredients and seasonings used in the back are different, and the osmanthus fish made is relatively more complicated. So this cooking method is done, and other cooking methods will be popular.

Second, the main points of making dry-roasted osmanthus fish

Burning fish is a common and simple practice in life, but burning mandarin fish is less than burning other freshwater fish, and the practice of dry burning is even less. The biggest difference between dry cooking and braising is that braising has soup, dry cooking has no soup, and the finished dish should be shiny and smooth, without soup thickening, so dry cooking has higher technical requirements. Start with the selection of fish until the finished product is served, and introduce in detail the tips for making delicious mandarin fish.

① fresh fish

In many people's minds, the requirements for cooked fish are not too high. Indeed, many hotels also cook stale fish, because the fish they make are generally heavy in taste and covered with Chili, bean paste and condiments. As long as the fish doesn't stink, most people can't eat it fresh, because it will be covered with spices, so it is better to cook dried osmanthus fish.