The method of cooking fish with authentic Sichuan cuisine. Fish has a high nutritional value. There are many ways to cook fish, such as braised fish, pickled fish, stewed fish and grilled fish. People like to eat fish because it has less fat and is not greasy. Let's take a look at the method of cooking fish with authentic Sichuan cuisine.
Authentic Sichuan cuisine 1 Cooking method of fish Ingredients:
Carp, pork, mushrooms, winter bamboo shoots, salt, soy sauce, ginger, onion, cooking wine, starch, coriander and pepper.
Practice steps:
1, wash the fish, then wipe off the water with kitchen paper, then apply a little pepper inside and outside the carp, and marinate for 15 minutes;
2. After the mushrooms are soaked, cut into pieces, the winter bamboo shoots are cooked with light salt water and cut into pieces, and the pork is washed and cut into pieces for use;
3. Use cooking wine, soy sauce and salt to make juice for later use;
4. After the fish is salted, coat a thin layer of starch on the surface of the fish;
5. Pour the oil into the pot. When the oil is hot, fry the fish in the pan. Fry one side, turn it over and fry the other side.
6. After the fish is fried, put it on a plate for later use; Then take another pan and saute ginger and onion, then add diced meat and stir-fry until it changes color, then add diced mushrooms and diced winter bamboo shoots and stir-fry until it is cooked, and then pour the prepared juice for later use;
7. Then add the fried fish and add enough water, not more than two-thirds of the fish. After the fire boils, simmer 10 minutes, turn the fish over and slowly stew the other side, so that both sides of the fish are fully flavored, and then sprinkle with coriander!
The raw materials of the authentic Sichuan dish griddle fish are not limited, and grass carp, yellow croaker, carp and crucian carp can all be used.
1: Take 750g of 1 fish, scrape the scales with a knife, gut, gut and gills, and wash. Cut a cross knife on both sides of the fish to the bone with a knife, and marinate it with a little salt and yellow wine.
2: Pour salad oil into the pot to drown the fish, and heat it to 70% heat. Slowly fry the fish along the edge of the pot until both sides are golden (the oil temperature should be high, otherwise it will easily fry the fish and affect the shape of the dish)
3: Take 150g oil, add 30g diced fat meat, stir-fry the oil until fragrant, and add 15g diced ginger and garlic to stir-fry until fragrant.
4: Add 25g fish-flavored pickled pepper and 25g bean paste in turn, stir-fry until crisp, spray cooking wine and broth to boil.
5: Put the fish (soup is not suitable for fish) and bring to a boil. Add15g of white sugar, salt and monosodium glutamate. At this time, move the pot to a low heat to keep the soup slightly boiling, otherwise the soup will be easy to boil dry, and the fish will be easy to burn and burn, and stew slowly until the fish is completely cooked.
6. Cook the fish soup slowly with a small fire, constantly stirring with a shovel, and let the juice fully blend into the fish. When the fish juice thickens, pour in red oil, vinegar, chopped green onion and millet pepper rings and pour them on the fish.
Authentic Sichuan dish dry-roasted fish method 3 dry-roasted mandarin fish
material
Ingredients: mandarin fish seasoning: cooking wine, chopped green onion, Jiang Mo, minced garlic, dried Chili powder, soy sauce, salt, chicken essence, sesame oil and edible oil.
working methods
1. Viscerate Siniperca chuatsi, cross knife on both sides, fry in a pan until the skin of the fish is brown, and take it out;
2. Heat the pan and pour the oil. Add cooking wine, soy sauce, salt, chicken essence, clear water and mandarin fish and cook for 3 minutes, then add chopped green onion, Jiang Mo, minced garlic and dried Chili powder and cook for 2 minutes. When the soup is thick, pour in sesame oil and serve.
skill
trait
Thick spicy taste, golden color.
Dry-Braised Mandarin Fish
Recipe introduction
This dish has no juice, bright red color, fresh and tender quality and sweet, salty and sour taste.
material
Material: 500g mandarin fish,
Accessories: lean pork 100g,
Seasoning: 5g salt, 20g sugar, vinegar 10g, 50g shallot, 40g soy sauce, pickled pepper 10g vegetable oil.
working methods
1, Siniperca chuatsi (Siniperca chuatsi) cut open the abdomen, remove scales, gills and internal organs, and then wash with clear water;
2. Cut a few knives on both sides of the fish with a knife and marinate with salt for 2 minutes;
3. Chop the lean pork into fine powder;
4, onion roots, washed, cut into 6 cm long sections;
5. soak the red pepper to remove seeds and chop it;
6. Add sugar, vinegar and monosodium glutamate and stir into sweet and sour juice;
7. Put the spoon on the fire and stir fry until it is 60% hot, and fry the fish into light yellow;
8. Put the casserole on the fire, pour in the oil and stir-fry the minced meat;
9, bright oil, when the meat is crisp, add onions, pickled peppers, and then simmer;
10, after opening, add vinegar and sugar juice, white sugar, soy sauce, soup and fish;
1 1, simmer for 5 minutes, turn over, and serve when the soup is dry and bright;
12. Mix everything in the pot and hang it on the fish.
Dry-roasted Shajian fish
material
Shajian fish, green pepper, ginger, garlic, cooking wine, soy sauce.
working methods
1, wash and marinate for 20 minutes to taste.
2. Add hot oil to the pot and carefully put the fish in the sand.
3. Fry slowly on low heat until golden brown on both sides.
4. Shred green and red peppers, sliced garlic, shredded ginger and shredded red peppers.
5. Fried fish for later use.
6. Leave the bottom oil in the pot and saute the ginger and garlic.
7. Add green peppers and stir-fry until broken.
8. Pour in fried fish.
9. Add wine, water and soy sauce and simmer into juice.
Dry roasted carp
material
Carp 1, onion, mushroom, bamboo shoot, dried red pepper and green pepper 25g each, and diced pork 50g. 2 kg of seasoning oil, 25 g of red pepper oil, 2 tablespoons of spicy bean paste, 3 tablespoons of sugar, 4 tablespoons of refined salt1,monosodium glutamate, and a little onion, ginger and garlic.
working methods
1, carp scales, gills, viscera, washing, scraping "bluegrass flower knives" on both sides of the fish, smearing a little Shaoxing wine, pickling with soy sauce, frying in 80% hot oil until the skin is slightly hard, and taking out the oil control; Dice scallions, mushrooms, bamboo shoots, dried red peppers and green peppers for later use.
2. Heat a wok, add base oil, stir-fry diced meat until it becomes discolored, add shallots, ginger, garlic, shallots and dried chilies to stir-fry until fragrant, stir-fry Shao wine and vinegar, stir-fry spicy bean paste, mushrooms and bamboo shoots, add sugar and salt, add soup to boil, add fried carp, and turn the heat to low heat.
Material replacement
When carp is replaced by crucian carp, it is called dry-roasted crucian carp.
Taste change
Seasoning with soy sauce, sugar and salt to thicken it is called braised carp.