〖Wenjiang Braised Fish〗
〖Materials〗
750g of fresh carp 1 tail, 20g of soy sauce, 150g of cooked vegetable oil, 4g of refined salt, 15g of dried red pepper, 150g of fresh soup, 25g of Pixian Douban , 40 grams of scallion, 15 grams each of ginger and garlic, 1 gram of MSG, 430 grams of Shaoxing wine.
〖Operation〗
1. Remove the scales of the fish and disembowel it, remove the gills and internal organs, wipe it clean with a clean handkerchief, make 6 to 7 diagonal cuts on both sides of the fish body, and apply 15 grams of Shaoxing wine and soy sauce evenly on both sides of the fish body and the inside and outside. Chop the watercress into fine pieces, cut the green onions into thick chopped green onions, cut the ginger and garlic into slices, remove the stems and seeds from the dried chili peppers and cut into long sections.
2. Heat the oil in the pot, add the dried chili peppers, stir-fry for a few times, remove and chop into fine pieces. Put the fish into the pot, fry on both sides and remove the skin. Use the remaining oil in the pot to add watercress, garlic, and ginger and stir-fry until fragrant. Add fresh soup and soy sauce. After boiling until the flavor is released, remove the bean paste and leave out the ginger and garlic. Put the fish in, switch to high heat, add Shaoxing wine and MSG, cook slowly until both sides are fragrant and the juice is dry and shiny, add chopped green onion and dried chili pepper, remove from the pot and put on a plate.
〖Caution〗
1. When fishing, do not cut off the fish bones to avoid affecting the integrity of the fish body.
2. In the process of cooking fish, you need to turn it twice to make it more flavorful.
[Efficacy]
This is a traditional famous dish in Wenjiang, Sichuan. It mainly highlights the flavor of fish cooked with dried chili pepper. The cooked fish is tender, salty and fragrant, bright red in color, with only red oil but no juice.
〖Fried fish balls〗
〖Materials〗
200 grams of fresh carp meat, 10 grams of horse ears and green onions, 4 egg whites, 5 grams of refined salt, 430 grams of winter bamboo shoots, 5 grams of cooking wine, 30 grams of mushrooms, and 0.5 grams of pepper. , 30g tomatoes, 1g MSG, 20g fresh vegetable leaves, 75g fresh soup, 500g lard, 125g consumption, 450g soybean flour.
〖Operation〗
1. Wash the fresh vegetable leaves and drain the water. Cut the mushrooms, tomatoes, and winter bamboo shoots into small pieces respectively. In a separate bowl, add 2 grams of salt, cooking wine, fresh soup, 20 grams of water bean powder, pepper, and MSG to make a sauce.
2. Choose 1 750g fresh carp, clean it, use a knife to slice it from the tail to the head, remove the fish meat; then slice it into pieces to remove the bones and skin, wash 200g of the fish meat, and use the rest for other purposes. Rinse twice with clean water, pick up the dried water, place on a clean cutting board, pound the meat repeatedly with the back of a knife, remove the remaining thorns, and chop several times until it is very pure. Put it into an enamel basin, add 125 grams of water in 3 batches, stir evenly with your hands, add 3 grams of salt and 50 grams of lard, stir vigorously with your hands, then add the egg whites in 3 batches, each time Stir vigorously for dozens of turns at a time, and finally add 0.5g of MSG and 30g of water bean powder. Stir vigorously to combine the above ingredients into fish grits.
3. Put the lard in the pot, put it on a low fire, and heat it until it is 30% hot. Use your hands to squeeze the fish grits into small balls and add them in. Fry until cooked and remove. When the oil reaches 50% and is hot, add fish balls and fry until light yellow in color. Pick up. Pour off the frying oil, leave 50 grams of oil in the pot, add mushrooms, winter bamboo shoots, fresh vegetable leaves, and tomatoes. Stir-fry until raw, then cook in the sauce. When the sauce is thick and oily, add the fried fish balls, and quickly Mix evenly, remove from pot and serve on a plate.
〖Caution〗
1. When stirring the fish paste, stir for dozens of times every time you add the raw materials to make the raw materials blend into one.
2. The oil temperature for frying fish should be lower for the first time and 50% for the second time.
〖Efficacy〗
This dish is juicy and bright, with tender texture, smooth and delicious, slightly yellow in color, and delicious in salty taste.
〖Pumpkin Porridge〗
〖Materials〗
100 grams of rice, 300 grams of pumpkin. Appropriate amounts of peanut oil, salt, and chopped green onion.
〖Operation〗
1. Wash the rice, wash and scrape the pumpkin, and cut it into small pieces.
2. Put the pot on the fire, heat the oil until it is 70% hot, add the chopped green onion to the pot, stir-fry until fragrant, add the pumpkin pieces, stir-fry for 1 to 2 minutes and remove.
3． Heat the pot, add water to boil, add rice and pumpkin pieces, bring to a boil over high heat, then simmer over low heat for about 50 minutes, until the rice grains bloom, the pumpkin becomes crispy, and the soup thickens, add salt and stir well. .
〖Efficacy〗
This porridge has the effects of replenishing energy and lowering fat and blood sugar.
