Kung Fu Fish is a dish, this dish has a senior chef, and Xianfang Catering Executive Chef Dou Yongtao comrades research and development, after the launch of the customers around the country by the unanimously high praise, to investigate and ask customers in an endless stream.

Chinese name: Kung Fu fish

Flavor: crispy.

Main ingredients: 700 grams of guppy fishAccessories: 10 grams of ginger, 15 grams of green onion, 50 grams of oil, 25 grams of red bell pepper, 25 grams of green bell pepper, 25 grams of green peppercorns.

Seasoning: 60 grams of steamed fish fresh dew juice, 5 grams of chicken powder, 15 grams of chili oil, 5 grams of cornstarch.

Practice:

1. Wash the fish, up the fish meat, bone chopping pieces (stay complete skull tail bone), fish bone add chicken powder, cornstarch, ginger mix well steamed plate.

2. Slice the fish, with a little chicken powder, salt, cornstarch, oil, marinate for 15 minutes, and then blanch with boiling water, on the fish bone.

3. Green and red bell peppers cut into rings, hot oil sautéed three peppers, add steamed fish fresh dew juice and chili oil cooked to a slight boil, pour on the fish can be.

Smothered bad fish, the first selection of fish weighing about 5,000 grams.

Main ingredients: 50 grams of green onion, ginger slices as ingredients;

Seasoning: 300 grams of sweet sauce, 200 grams of black sauce, 25 grams of refined salt, 500 grams of soy sauce, 600 grams of vinegar, 50 grams of peppercorns, 50 grams of fennel, 10 grams of cinnamon, 5 grams of spices, 10 grams of orange peel, 50 grams of sesame seed, 100 grams of cooking wine, 4000 grams of hair stock.

Practice:

1. Slaughter the fish, remove the gills, viscera, wash (retain the fish scales).

2. Put grates on the bottom of the pot, put the head and tail of the fish, layer by layer. Fish pot in the middle of a hole, put fine salt, cooking wine, ginger, onion slices, soy sauce, vinegar, pepper, fennel, dashi, cinnamon, orange peel, hair soup.

3. The bottom of the pot is heated on a high flame, boiled and then burned slowly, with a broom dipped in black noodle sauce, bad water, black sauce, every 1 hour in the circumference of the fish sprinkled 1 time (*** sprinkled 4 times).

4. Wait for 6 hours and then cease fire, let it cool.

Making bad fish is usually processed at night, slowly simmered overnight over a gentle fire, and then taken out of the pot in the early morning of the next day. Fuel wood is preferred. Eating bad fish is best eaten out of the pot, the flavor is very fresh and fragrant.