Exercise:

1. Cook the fresh trotters in a boiling water pot, and then take them out in a salt water pot. When the fire boils, switch to a small fire. Take the brine out of the bone, cut it into pieces, put it in a buckle bowl, steam it in a cage until it is soft, take it out and turn it over.

2. Take a small bowl, put it in the ear root section, coriander section, garlic paste, pepper powder, chopped green onion, pickles, salt, red oil and sesame oil, and pour it on the pig's trotters.

Second, Chongqing lobster sauce grilled fish

Raw materials:

Carp 1250g (other kinds of fish are also acceptable), shredded onion 150g, celery festival and yellow melon festival 15g, coriander 5g, shredded red pepper and shredded chives.

Seasoning:

Marinade (30g of cooking wine, 5g of salt and 5g of monosodium glutamate), 20g of cumin powder, 200g of spicy oil, 50g of seasoning oil150g, 8g of material A, 8g of fresh and spicy chicken paste (the chicken is strong and thick, and cannot be used for more than10g), and 250g of fresh soup.

Formula and preparation method of spicy oil;

500g of chili noodles, spices (cinnamon10g, fragrant leaves 3g, cloves 2g, cardamom 2g, dried tangerine peel 5g, tsaoko, Arnebia euchroma 5g, and Fructus Siraitiae Grosvenorii 2g), carrot pieces120g, shallots 50g, coriander 50g, ginger slices 20g and garlic cloves 20g, and garlic.

Production method:

1. Slaughter the carp, scale it, cut it from the back (this can ensure the complete shape and even heating, and if it is cut from the abdomen, the abdomen will be burnt and the back will be unfamiliar), remove the internal organs, rinse it, make a flower knife, and add marinade 10 minute.

2. Put the fish on the grill and bake it with a charcoal stove for 0/0 minute until it is ripe, and brush the mixed oil twice, * * use100g spicy oil and 50g oil (the brushing frequency can be changed according to the actual operation, and it is generally best to master it twice, the first time when the fish is cooked to 56th and the second time when it is about to be cooked, so as to ensure it.

3. Put 50g of cooking oil on the wok. When it is 70% hot, add the remaining spicy oil, fresh spicy chicken paste, fresh soup, and simmer, and then add material B for seasoning. Finally, add celery festival and yellow melon festival, bring to a boil, and pour the pot into the fish dish.

4. Put 50g cooking oil in another pot. When heated to 50%, add dried Chili and Zanthoxylum bungeanum, stir-fry over medium heat, pour over the fish, sprinkle with shredded onion, shredded coriander and shredded red pepper, and then put the stainless steel plate on the baking tray.

Features:

The local flavor of lobster sauce, mixed with grilled fish, is salty and fragrant. With a long aftertaste and unique taste, it is widely accepted and loved by the public.

Main points of grilled fish production:

1, cooking grilled fish is a very important link, because grilled fish is more fishy than before. Therefore, the slaughtered fish can be brewed with clear water for about 20 minutes, which can remove the black film and coagulated blood clots in the fish. Be sure to add a small amount of lemon juice and salt turkey powder when curing, which can effectively alleviate the fishy smell. In addition, it is best to use wet pickling, that is, pickling with seasoning water, so that fish can absorb some of the flavor of seasoning water, which is more conducive to staying fragrant.

2. It is inevitable to lose water during baking. It is recommended that you brush oil (spicy oil, seasoning oil, etc. ) When roasting at regular intervals, it can lock the water in the fish. It is best to control the time interval at 1 minute and brush once.

3. If charcoal is used for roasting, it is best to operate from the back, because it is easier to control the firepower when roasting. As we all know, preserved fish ripens more easily than fish backs, so it often happens that preserved fish is burnt before the fish backs are cooked. If we operate from the back of the fish, then the belly of the fish is in the middle, and we can put charcoal on the back of the fish, which has a very good ripening effect. When using this method, you must make a flower knife on the back of the fish to taste and accelerate the maturity of the fish. If the belly is cut and grilled with charcoal, the maturity of the fish is difficult to achieve unity, but if it is fried, it will not be affected.

4. Before the fish is caught, the fish must be oiled; Secondly, the clip must be cold before you clip the fish. If possible, it is best to soak the clip in oil in advance.

5. Whether adding oil or soup, the amount of oil or soup should be kept at 1/3-2/3 of fish. Too much oil tastes too greasy; Too much soup affects the dryness and flavor of fish.