Authentic Boiled Fish Practice (Chongqing)
Material: grass carp 1 (about 1000g).
Accessories: 1 egg.
Salad oil 1000- 1500g, soup 1250g, refined salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g, garlic cloves 7g, scallion 8g, pepper and dried pepper.
Production process:
1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.
2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin.
4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on.
5. Wash the pot, add salad oil and cook until it is 70% hot, then pour it into the soup basin and cook for one or two minutes.
The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.
The second generation "boiled live fish"
Detailed method of the second generation "boiled live fish";
Boiled fish is also called "boiling fish", but it is used to be called "boiled live fish" in most places in the north, especially in the northeast. This dish originated in Jiangbei area of Chongqing, Sichuan, and has been popular in northern China in recent years. Chefs in Sichuan have given it a vivid name "Boiling Fish", because the dishes are boiling when they are served, which is very popular with diners. Today, I will introduce a method for making the second-generation boiled live fish, which was originally created by Sichuan Baiweifang Company for your reference only.
Ingredients: whole bone of silver carp in Xipu is shaved, net material 1500g.
Ingredients: 300g cucumber strips, 250g fresh Luohan bamboo shoots and 250g fresh tribute in Jiuzhaigou.
Seasoning: special oil 1500g sesame oil 10g ginger 250g onion 250g garlic 500g coriander 100g onion 50g star anise 100g cinnamon 25g clove 25g nutmeg 50g Amomum fruit 50g fragrant leaves 50g fennel 60g.
Production: (1) Silver carp meat is cut into 8 cm sections with a horizontal knife, and thin fish slices of about 0.7 cm are sliced with a horizontal knife. Rinse and drain with water, add a little ethyl maltol, 1 cup of beer, three spoonfuls of salt and three spoonfuls of chicken powder, and season evenly. 1
(2) Core cucumber, peel off rough skin, cut into 5cm long sections, fresh bamboo shoots, cut the old man's head, tear into long strips, cut fresh tribute vegetables into 5cm long sections, add base flavor, stir-fry and serve as seasoning at the bottom.
(3) Add 2kg of clean water, three teaspoons of refined salt, three teaspoons of Swiss chicken powder, a proper amount of cooking wine and 50g of onion and ginger juice to the pot. After the fire comes to a boil, drain the fish fillets, put them into boiling soup and cook until they are almost done. Drain the fish fillets and put them into a pot with low ingredients for later use.
(4) The fire scooped 1.5 kg of secret oil into the pot. When the oil temperature in the pot reaches 60%, pour it into the pot evenly for three times and pour in sesame oil. The food delivery man needs to deliver it to the guests' table as quickly as possible when the pot is boiling, and the waiter can take out the fried peppers and peppers with a small colander and eat them.
The preparation method of the secret ingredient oil: (1) stir-fry Pixian watercress, Ciba pepper, coriander, onion and ginger with oil until fragrant, then add the above spices, stir-fry for about 2-3 hours, take out the residue, and add a little Lithospermum while it is hot to improve the color. Attention! Don't be too dark.
(2) Beer and maltol can help to remove fishy smell and increase the tenderness of dishes. -
(3) This method is also suitable for boiled bullfrog, boneless loach, eel and other raw materials which are easy to mature and have fine fibers.
Features: Warm atmosphere, red and green soup, fresh and tender fish. /
Cha Xiang kou shui fish
Features: common materials, simple operation, fresh, salty and spicy, rich in tea flavor, especially suitable for southerners' tastes.
This dish was originally the best-selling dish in Xinyang, Henan Province. Mr. Lu, a member of China Cuisine Association and a famous chef, brought it to Mankouxiang Restaurant and became a signature dish. 58 yuan made a considerable profit per share. In 2004, Mr. Lu co-founded the "Xiangwu" restaurant in Pingxiang, Jiangxi Province, which became a popular dish in the store, with an average daily sales volume of about 60 copies. Now Xiangjia has opened two branches in Pingxiang, and this dish is still enduring.
Raw materials: fresh grass carp 1 (1250g).
Seasoning: 50 grams of homemade tea sauce, 2 grams of salt, 5 grams of Le Tai chicken essence, 5 grams of monosodium glutamate, 3 grams of Bajin concentrated chicken juice, 3 grams of sugar, 50 grams of Chili powder, 30 grams of ginger, 50 grams of salad oil, 60 grams of chopped green onion, 30 grams of peeled cooked sesame seeds, 25 grams of Guangdong rice wine, 5 grams of white pepper soup and 2,000 grams of soy sauce.
How to make tea sauce in detail: (For details, please refer to this website's secret book)
Production method:
(1) Grass carp was slaughtered, cleaned, cut into corrugated flower knives from both sides of the fish along the spine from the back, and marinated with salt, rice wine, 2g white pepper and 2g monosodium glutamate for 2h.
(2) Put sesame seeds and chopped green onion in the bottom of the fish tank (so that the fish soup can be washed with sesame seeds and chopped green onion, and the taste is even).
(3) Add oil to the pot and stir-fry the ginger slices with low fire. Add Chili powder, homemade tea sauce, 3g white pepper powder, 5g chicken essence and white sugar, stir-fry for half a minute, add broth to boil, add grass carp, cover with medium fire, cook for 3 minutes until the fish is just cooked, add 3g monosodium glutamate, decorate with red pepper rings, take out the pan, pour into a fish bowl, and pour swallows on the table.
Technical key:
1. Because braised fish takes a short time, it must be marinated for enough time to make the fish delicious, otherwise the food will be unpalatable. 1250g fish should be marinated for 2 hours. The bigger the fish, the longer the curing time.
2. Grass carp had better choose 1250g, and the weight error should be between 1250- 1500. Fish of this size is fresh and tender, and there are almost no fishbones. If the fish is too small, it is sticky and has many small thorns, and it tastes bad. If the fish is too big, the fish will die, and it will not be tender and smooth, which will also affect the taste of the dish.
You can't cook the fish in medium heat for 3 minutes, otherwise the fish will get old, because the tea sauce is thick, so you can taste the fish after stewing.
4, the production of tea sauce is the key to this dish, it must be strictly in accordance with the ratio.
5. Grass carp should pay special attention to changing knives. First of all, it should be noted that when the fish breaks from the back along the spine, the thickness of the fish on both sides should be basically the same, otherwise the thin edge of the fish will spread out due to uneven stress during the swing. Secondly, when changing corrugated knives, we should pay attention to the same depth of the blade. Otherwise, when stewing fish, the fish will be slightly heated unevenly due to the different depths of the knife edge, and the deep knife edge will stew, which will affect the cooking effect.
6. Pay attention to the shape of fish when cooking. Bend the fish so that its back is down, its abdomen is up and its spine is up. If you bend in the opposite direction, the fish will break. If you make adjustments when you set the plate, the fish will be easily broken.
7. When the fish is served, use a larger colander to pick it up according to the shape of the fish when it enters the pot, put it in a fish dish and pour the soup a little.