Braised mandarin fish

One mandarin fish (weighing about 750g). A fresh lotus leaf, a hemp rope and a proper amount of jar mud; 75g of refined pork and 75g of pig net oil. 5g of shredded onion, 1g of shredded ginger, 25g of cooked lard, 0.1g of rhizoma kaempferiae, 2.5g of white sugar, 5g of soy sauce, 2.5g of monosodium glutamate, 2g of refined salt and 50g of coarse salt. [Production process] The mandarin fish is scaled, cut open from the back, and the spinal cord bones and internal organs are removed. After washing, it is dried with a clean cloth. With 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaoxing wine, shredded ginger and kaempferia kaempferia, it is evenly rubbed all over the fish and pickled for later use. Add lard to the hot pot, when the heat reaches 70% (about 154℃), stir-fry the shredded pork in the pot, add shredded onion, add 5g of soy sauce, 2g of Shaoxing wine, 0.5g of monosodium glutamate and 2.5g of sugar, stir-fry the shredded pork until it is mature, put it into a plate, cool it, put it into the belly of mandarin fish, and use a net oil (or a batch of thin ). Break the jar mud, mix it with water, add 50 grams of refined salt, and stir well to increase the toughness of the mud. Then put the mud on a cloth, smear it into a mud layer with a thickness of about 2 cm, put the fish bag on the mud, wrap it on all sides, and simmer it on a charcoal fire. Turn it every 5 minutes and turn it about 6 times to mature. When eating, break the mud, cut the rope, take out the mandarin fish from the lotus leaf and put it on the plate. The practice of braising mandarin fish in bad sauce is based on 1 fresh mandarin fish (about 750g). Ingredients: 15 grams of Celastrus sativus, 15 grams of water-borne mushrooms, 15 grams of water-borne magnolia tablets, and 10 grams of onion, ginger and garlic. . 100g of seasoning white oil, 60g of fragrant fermented grains juice, 2g of refined salt, 20g of cooking wine, 1g of monosodium glutamate, 500g of clear soup and 25g of water starch. Cooking technology 1. Cut a small mouth at the navel of the fish, remove the gills, take out the five internal organs from the gills, wash them and blanch them in boiling water, then scrape off the scales, put a flower knife every 2 cm, and cut the catfish, mushrooms and magnolia slices into pieces. 2. Put the white oil in the frying spoon, fry the fish on both sides, stir-fry the onion, ginger and garlic, then cook the fragrant sauce, add the clear soup, refined salt and cooking wine, and simmer with low fire. When one third of the soup is left, move it to high heat, add the slices of Celastrus sativus and Lentinus edodes, add monosodium glutamate, thicken it with water starch, and pour in bright oil to serve. Flavor characteristics: the juice is thick and tender, and the bad smell is mellow.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)