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Red-Braised Mandarin Fish (红烧鳜鱼)

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Notes

Ingredients:
  • 1 Mandarin fish
  • Ginger, garlic, Sichuan peppercorns - to taste
  • 1 Xiaomila chili pepper
  • 10g vegetable oil
  • 10g Tai Tai Le Banquet Cooking Wine
  • 15g Tai Tai Le Original Fresh Soy Sauce
  • 8g Tai Tai Le Abalone Sauce (Oyster Sauce)
  • 5g Tai Tai Le Red-Braised Soy Sauce
  • Sugar, white pepper powder - to taste
  • Salt - to taste
Instructions:
  1. Prepare the ingredients: ginger, garlic, Sichuan peppercorns, and Xiaomila chili.
  2. Dry the mandarin fish with kitchen paper and make several cuts on it.
  3. Heat a pan and add vegetable oil.
  4. Add ginger, garlic, Sichuan peppercorns, and Xiaomila chili to the hot oil and stir-fry until aromatic.
  5. Gently place the mandarin fish in the pan and pan-fry slowly.
  6. Turn the fish over, continue to pan-fry, then add Tai Tai Le Banquet Cooking Wine.
  7. Add Tai Tai Le Original Fresh Soy Sauce and enough water to cover the fish, followed by sugar, white pepper powder, and a small amount of Tai Tai Le Red-Braised Soy Sauce. Bring to a boil over high heat.
  8. Cook for about 30 minutes until the fish is done (test with a chopstick). Do not cover with a lid. Boil off the excess liquid to reduce the sauce.
  9. Remove the fish and continue reducing the sauce.
  10. Add a little Tai Tai Le Chicken Essence and adjust the seasoning with a bit of salt. Turn off the heat and pour the sauce over the fish.
  11. Garnish with chopped green onions and serve.
Nutrition:
  • High in protein.
  • Contains beneficial omega-3 fatty acids.
  • Rich in vitamins and minerals from the fish and seasoning ingredients.
  • Note: Nutritional value may vary based on the size of the fish and the exact amount of ingredients used.