Materials: one gui fish (1 catty 2 taels or so), Wang Zhihe stinky tofu 8 pieces, 200 grams of Huadiao, 15 peppercorns, half of the onion (julienne), a little star anise leaves, cilantro stalks 3, 20 grams of dried chili peppers, white wine, a little
Production Steps:
1, take a preserving box (can be sealed) into the Huadiao, anise, pepper, onion, dry chili peppers, cilantro stalks, white wine scratch rotten into, become material water. Fragrant leaves, peppercorns, onions, dried chili peppers, coriander stalks, white wine, stinky tofu scratch rotten into, become material water.
2, the salmon into the, sealed into the refrigerator marinated for about 5 days.
3, until the fish eyes become red, it is good.
Method:
1?Gui fish slaughtered and cleaned, chopped off the head, tail, the head and tail with refined salt, pepper, cooking wine, onion and ginger juice marinade for a few moments, and then into the cage with a strong fire steamed and kept warm for use.
2.fish body to remove the net bone spurs, the fish meat into a large piece, with fine salt, pepper, cooking wine, green onion and ginger juice marinade for a few moments, and then add the dry cornstarch to grasp the batter; stinky tofu cut into a word strip; wild peppercorns to the tip of the chopped fine.
3. frying pan on the fire, put salad oil to two or three hot, take a good slurry of fish slices, wrapped into a stinky tofu strips, that is, the stink of cinnamon fish roll billet, into the pan deep-fried until the color is golden and cooked, fish out of the oil.
4. pot to stay in the bottom oil, into the ginger, garlic, horse ear onions, wild peppers and chili sauce sautéed excellent, mixed with fresh broth, to be burned to taste after the slag without, into the deep-fried stinky cinnamon fish rolls, seasoned sugar, soy sauce and monosodium glutamate, burned into the taste of the wet cornstarch thickening, dripping into the red oil, from the pot to the middle of the plate neatly, and then put the steamed fish head, fish tails placed in the fish at the ends of the rolls, and finally with cilantro The final garnish with parsley is ready.