How to Make Steamed Mandarin Fish with Rice Wine Gruel Video

Congee Wine Braise Carp The ingredients: One 500-gram mandarin fish, wine rice,ginger, and green onions,red and green peppers, minced,fermented bean paste, rice wine, soy sauce,light soy sauce,（dark soy sauce), vinegar,sugar, salt, water, and a little sesame oil (optional) Congee Wine Braised Carp:

1. Score the mandarin fish on both sides with several diagonal cuts, then season it with a bit of salt; slice the ginger, chop the green onions, and cut the red and green peppers into oblique slices.

2. Heat oil in a wok, fry the mandarin fish until both sides are golden brown, remove and drain the excess oil, set aside for later use;

3. Leave some oil in the wok, add the fermented bean paste to stir-fry until reddish-brown, then add minced ginger and white parts of green onions, as well as the chopped red and green peppers; afterward, pour two tablespoons of wine rice, stir evenly, set aside half of the ingredients (to preserve pepper color), place the mandarin fish in the wok along with a bowl of water, yellow rice wine, soy sauce,

sugar and salt. Cover and cook over high heat until the fish is cooked through and the broth has nearly evaporated. Braise Open the lid when the fire is reduced to medium, simmer for a while till the sauce thickens significantly; add back the reserved ingredients, continue cooking until the sauce almost dries up. Sprinkle green onions on top, drizzle with vinegar and sesame oil, then serve immediately. Food Network

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