Horseshoe Mandarin Fish

Horseshoe Mandarin Fish

　　Horseshoe Mandarin Fish

　　The middle part of the mandarin fish fillet is sliced into large, thin pieces and marinated for flavor.

　　The middle part of the mandarin fish fillet is sliced into large, thin pieces and marinated for flavor. Carrots are cut into long, thin strips and quickly deep-fried. The marinated fish slices are shaped into horseshoe forms, with a carrot strip inserted in the center. These are steamed in a steamer basket for 6 minutes. A hard object is placed inside the fish’s mouth, and both the mouth and tail are steamed together until cooked. The dish is then plated, and the original broth is seasoned with a little chicken stock, salt, and MSG, thickened with a starch slurry, and drizzled with salad oil. Red cherries are used to garnish the fish eyes and mouth to complete the presentation.

　　 Its characteristics are snow-white color, aromatic richness, and tender deliciousness.