Wanzhou grilled fish is not picky fish, diners can choose freely, a meal of grilled fish is only two or three pounds, side dishes, generally in the grilled fish store will put side dishes are mushrooms, tomatoes, potatoes, celery, peanuts, lotus root slices, onions, cucumbers, konjac, bean sprouts, bean skins (the Northeast is called dry bean curd) and so on.
Roasted fish flavor must be will rely on spices, so Shaanxi Green Bird Catering to tell you about the recipe for roasted fish seasoning.
One, grilled fish sauce preparation:
50 grams of ginger, 50 grams of scallion, 80 grams of onion, 50 grams of tomato, 30 grams of tomato sauce, 30 grams of seafood sauce, 30 grams of pork chop sauce, 100 grams of chicken essence, 500 grams of salad oil, 20 grams of sugar, 20 grams of salt.
〖Practice〗Pickle pepper chopped fine, garlic, ginger, scallion, onion chopped fine.
(2)Mix all kinds of sauce and stir well.
(3) salad oil into the pot to heat up add chopped pepper, garlic, ginger, scallions, onions, then add a variety of mixed sauce, add special fresh 1, sugar, salt modulation.
Two, the preparation of fresh soup:
Fish head two (each 500 grams), add lard 30 grams of lard in the pot, 30 grams of salad oil, hot zoom. Ginger 50 grams, into the fish head fried into seven mature, into the green onion 50 grams, 10 grams of pepper, 5 grams of cooking oil, 10 pounds of water boiled and turned to a small fire to cook for half an hour, put salt, chicken can be.
Three, roasted fish special red oil:
Spices, anise 10 grams, wasabi 10 grams, cloves 5 grams, cinnamon 6 grams, 10 grams of fragrant leaves, 8 grams of grass berries, 8 grams of cumin, 15 grams of dry beauty ginger, hawthorn 6 grams, 6 grams of white soybean crowns, 20 grams of licorice, 20 grams of saxifrage, angelica dahuricae, 5 grams of camellia sinensis, comfrey 15 grams, 5 grams of grits, 5 grams of chenpei, 10 grams of Senkou, Guangmuchun 5g. Raw materials: salad oil 4500 grams, vegetable oil I000 grams, 250 grams of lard, and butter 250, 250 grams of chicken oil, 750 grams of chili peppers, 50 grams of red peppercorns, Pixian bean paste 750 grams of black beans 100 grams of chicken 250 grams of pork 250 grams.
〖Practice〗The spices in block form with hot water and wine soak for about 3 hours.
2. Dry chili pepper with water for 40 minutes, drain the water, with a machine into the end.
3. salad oil, vegetable oil, lard, butter, chicken fat, onion, ginger and garlic, together in a pot, simmer until the onion, ginger and garlic is browned is to fish out.
4. When the oil temperature drops to 40% hot, put into the end of the chili pepper, stir-fry over low heat for 1 hour, into the Pixian bean paste fried for 15 minutes, when the oil temperature drops to 40% oil temperature into the drained water spices, and at the same time put into the 500 grams of oil fried chicken grains, stirring for half an hour in the pot into the edamame beans and peppercorns in the stirring for 15 minutes, pouring out of the cover and sealing for two days and then re-heat, fish out of the oil in the residual material! The red oil is finished.