Fresh fish 1 tail .. 1250g
Pickle ... 200 grams
Energy ... 15g
Monosodium glutamate ... 1g
Garlic ... 10g
Egg white ... 2
Pickled red pepper ... 15g
Fresh soup ... 1500g
Sichuan salt ... 5g
Mixed oil ... 50 grams
Pepper ... 3 grams.
Cooking wine ... 15g
Zanthoxylum bungeanum ... 1g
Cooking method
1. Slaughter the fresh fish, clean the scales, fins, gills and internal organs, cut the two fish with a blade, split the fish heads, and cut the fish bones into pieces.
1.5 cm block; Wash the soaked vegetables slightly and cut them into small pieces; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder.
2. Put the pot on fire, heat the oil to 50%, add garlic cloves, ginger slices and pepper granules to saute until fragrant, then soak and stir-fry the vegetables, add fresh soup to boil, cook the fish head and bones with strong fire, skim the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook.
3. Cut the fish into skin fillets with a thickness of 3 mm, put them in a bowl, season them with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fillets with a layer of egg white, then shake the fillets gradually and put them in a boiled fish soup pot.
4. Put the oil in another pot with a big fire. When the oil is heated to 50%, stir-fry the chopped peppers to give a fragrance, immediately pour them into the soup pot and cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to improve the taste and umami flavor, and then pour it into the soup bowl.
Process key
1. Only fresh grass carp can be used for soup dishes, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl.
Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor.
Flavor characteristics
1. There are different opinions about the origin of pickled fish. Some people say that in the mid-1980s, Zhouyu Hotel in Jinfu Town, Jiangjin County, Chongqing operated fish with pickled vegetables, which was very popular among diners. After the completion of the business, it will leave the store to start a business, and the fist varieties will also extend in all directions. Others say that Frye Town, Bishan County, Chongqing is located on the edge of Chengdu-Chongqing Highway, and the Nanqiang River crosses the street. There are many fresh fish, and there are many experts in cooking fish, which has the reputation of "the beauty of fresh fish in Frye Town". A snack bar at Qiaotou simply uses the word "the beauty of fresh fish" written by Yang Xuanting, a famous calligrapher in China, as a marketing trick. Unique flavor, reputation, all parts of the province have followed suit. In addition, it is said that there was a good fisherman in Bishan County. One day, he caught some fish and went home. His wife mistakenly put the fish in the pot where the sauerkraut soup was cooked. Later, he tasted it, and it was delicious. Everyone praised the fisherman and the pickled fish became famous.
2. "Pickled fish" is a soup made of fresh fish and kimchi, named after the sour taste of kimchi. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. "Fish with Chinese sauerkraut" is a famous dish in Sichuan home cooking. It was a hit in the 1990s. All restaurants in Sichuan prepare this dish, which is very famous in the province. With the sales of soft pickled vegetables all over the country, "pickled fish" also swept the whole of China. In Beijing, it is as famous as "kung pao chicken" and a household name.
The practice of braising fish in soy sauce
Material: one grass carp (about 3.2kg).
Marinade: 2 cups of soy sauce 1/,onion1root, 5 slices of ginger, and 4 tablespoons of spiced powder1/.
Marinade: 4 star anise, cinnamon 1 piece, 4 tsps of sugar, 1/2 cups of soy sauce, 2 cups of water.
Production process:
1) grass carp is washed, cut into small pieces and marinated with wine and marinade for more than 2 hours.
2) Heat the oil to 80% heat and fry the fish pieces until crisp and yellow.
3) Bring the marinade to a boil, simmer until it is thick, take out the anise cinnamon, and add 1 tbsp tomato sauce to boil.
4) Put the fish section 2 into the marinade, add a little Bailey liqueur, and collect the juice with low heat.