Piaoxiang Spicy fish
Features: This spicy fish is a signature dish. The secret of this dish lies in the cooking method of "greasy first and then boiling in soup", as well as homemade pickled fish ingredients and spicy sauce . The finished dish has tender fish meat, full flavor of sauce, and is not fishy at all, making it very popular among diners.
Ingredients: One silver carp from the reservoir (about 1000 grams).
Accessories: 350 grams of mung bean vermicelli, 35 grams of soybean sprouts, 30 grams each of garlic sprouts, chives, celery, and lettuce slices.
seasoning: 100 grams of homemade marinated fish seasoning, 100 grams each of rapeseed oil and lard, minced ginger , 10 grams each of minced garlic, 25 grams of homemade spicy sauce, 500 grams of water, 10 grams of fermented glutinous rice, 4 grams of Donggu Yipin fresh soy sauce, 2 grams of MSG, 5 grams each of pepper oil and sesame oil, 20 grams of chopped chili peppers, and chopped chives 15 grams, 7 grams of crushed Sichuan peppercorns.
Preparation method of homemade marinated fish ingredients: Pour 4 bottles of Shaoxing flavor cooking wine (440g/bottle) into a basin, add 700g of cornstarch, 120g of chicken essence, 100g of salt, 80g of white pepper, and 30g of tender fish crystals Gram (a kind of fish) The tenderizer is made of papain , salt, starch, glucose powder and other raw materials. It can remove the fishy smell and make the meat tender but not rotten.
Note: It should be noted that the cornstarch is used. Not directly into the basin, but First put the rice noodles in, then immerse the rice noodles in the cooking wine, stir in the cornstarch, and let it seep in little by little. In this way, the prepared cooking wine paste will not easily produce gnocchi, and even if it is left for a period of time, the starch will not sink to the bottom of the basin.
Homemade spicy sauce recipe: 1. Heat the oil in the pot When it is 50% hot, add 30 grams each of old ginger and sand ginger and saute until fragrant. Add 1500 grams each of Pixian Douban and Little Swan hot pot ingredients. Stir-fry the red oil over low heat.
2, then add sand tea sauce. 1000g of , 800g of hoisin sauce, 500g of fermented bean curd, 250g each of peanut butter and sesame sauce on low heat Stir-fry until fragrant, add 1000g of stock, 1000g of Maggi umami juice, 400g of sugar, 300g each of MSG and chicken powder, stir well, simmer over low heat until the sauce thickens, pour in 250g of sesame oil and serve .
Production method:
(1) Fish slaughtering treatment Clean and rinse away the blood, cut off the fish meat on both sides, peel it and cut it into slices, put it in a basin and add homemade pickled fish ingredients to mix well and taste; cut the fish head into pieces with a knife, cut the fish bones into sections, add the same Mix the homemade ingredients.
(2) Boil all the auxiliary ingredients until cooked, remove and drain, and put them in the bottom of the bowl.
( 3) Heat a wide pan of oil until it is 70% hot. Add the marinated fish bones, fish heads, and fish meat to the oil over low heat. When the fish bones change color and the fish meat curls, remove and drain the oil.
(4) Pot. Add 100 grams each of rapeseed oil and lard and heat until 50% hot. Add 10 grams each of minced ginger and minced garlic and saute until fragrant. Add 25 grams of homemade spicy sauce and stir-fry over low heat until fragrant. Add 500 grams of water. Bring to a boil over high heat, add fish bones, fish heads, and fish meat, add 10 grams of fermented glutinous rice, 4 grams of Donggu Yipin fresh soy sauce, and 2 grams of MSG. Cook over low heat for 2 minutes, and pour 5 grams each of pepper oil and sesame oil. ht. ml7
(5) Pour the soup and ingredients into a bowl lined with auxiliary ingredients, sprinkle 20 grams of chopped chili peppers, 15 grams of chopped chives, and 7 grams of chopped Sichuan peppercorns on the surface. Pour in 80% hot oil to stir the aroma and serve.
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