What should I do if the mouse fish in Chongqing can't do it? Don't worry, the shopkeeper of Fish and Rice House will teach you. After years of cooking experience, he has searched all over the fish eateries, searched all the major websites and rummaged through all the ancestral recipes. This time, the shopkeeper didn't hide anything and didn't keep everything to share.
Practice of boiling fish in Chongqing
Material: corydoras
Accessories: lettuce, celery, garlic sprout, onion, ginger, garlic, cooking wine, dried sea pepper, salt, sea pepper noodles, pepper noodles, monosodium glutamate and oil.
The practice of boiling fish in water;
1, cut the piranha into small pieces and sprinkle with cooking wine and salt.
2. Cut lettuce, celery and garlic into sections.
3. Slice ginger and garlic, and cut dried sea pepper into sections for later use.
4. After the pot is heated, oil it. When the oil is ripe, stir-fry the ginger, garlic and dried sea pepper in the pan, then stir-fry the watercress. After stir-frying, add a proper amount of water (subject to flooding in Caicai). Then pour the vegetables just cut into the pot until they are cooked.
5. After the dish is cooked, pick it up and put it in a big bowl.
6. Put the fish into the pot and cook on low heat. As the saying goes, "Tofu with a quick fire, fish with a slow fire", so you must cook it slowly with a small fire.
7. After the fish is cooked, pour it into the basin just now. It is not necessary to pour the soup in the pot, which is subject to drowning the fish. Sprinkle Shanghai pepper noodles, pepper noodles, monosodium glutamate and chopped green onion on the fish. (subject to personal taste. If it is very spicy, you can sprinkle a lot of sea pepper noodles and pepper noodles)
8. Wash the pot, heat it, add oil, cook it and pour it on the fish.
The Practice of Braised Fish in Chongqing
Ingredients: corydoras tofu
Accessories: garlic, green onion, ginger slices and watercress
Braised fish in brown sauce;
1, after washing the piranha, remove the tail, put the oil in the pot, put the ginger slices, pour the fish in and fry it for a while, and filter the oil to leave it for later use;
2. Leave oil in the pot, stir-fry watercress and garlic for a while;
3, pour the fish back into the pot, continue to stir fry, and then add onion, cooking wine, soy sauce, a little sugar, and then add a small bowl of water to a small fire and cover it for a while.
4. Pour the tofu into the pot and stir fry it gently with the fish. Then turn on a small fire to dry the water. Finally, add a little monosodium glutamate to the pan and sprinkle with chopped green onion.
Practice of dry-burning fish in Chongqing
Main and auxiliary materials: 600 grams of piranha, 50 grams of celery, 50 grams of meat and 50 grams of green and red pepper.
Practice of dry-burning fish;
Changing the salting code of piranha into a knife, powdering and frying in an oil pan to tighten the skin; Stir-fry minced meat, home-cooked juice and shredded fish in another pot, burn them until they taste raw, add celery and green pepper, thicken the juice and collect the bright oil, and serve.
Taste type: homely taste.
Features: salty and slightly spicy, tender meat.
The Practice of Pickling Pepper and Consuming Fish in Chongqing
Ingredients: 2 fresh porpoises (large), 1 green onion, 1 pickled pepper, 2 pieces of pickled ginger, 1 spoonful of bean paste, 3 cloves of garlic, 1 piece of ginger, salt, monosodium glutamate and cooking wine.
Pickled peppers consume fish;
Wash the piranha and subtract the fins and tail. Cut into pieces. The size depends on personal preference. Pour some cooking wine and salt. I poured more cooking wine, which almost drowned the fish. Then put it for about 10 more minutes and it will be OK.
You can cut pickled peppers and soak ginger while pickling fish. Soak ginger and cut into granules.
Shred scallion
Sliced ginger and garlic
Heat the oil in the pot and pour a little more oil. Add pickled peppers and soak ginger until fragrant.
You can smell it. Put a spoonful of bean paste in it. Add ginger and garlic, and a small amount of shredded onion will continue to saute.
Pour the cooking wine out of the bowl and put the fish in the pot. Put some water, and if you like soup, you will have more water. If you like dry cooking, you need less water. It's best to just drown the fish Cover the pot and simmer for about 5 minutes. See if it's okay. Put the remaining shredded onion in and turn it over twice. Well, you can taste it, add some salt and monosodium glutamate to the pot.
The practice of consuming fish in Chongqing cold pot
Main and auxiliary materials: 600 grams of piranha, 50 grams of celery, 50 grams of meat and 50 grams of green and red pepper.
The practice of consuming fish in cold pot: change the pickling code of the fish into a knife, powder it and fry it in oil pan to tighten the skin; Stir-fry minced meat, home-cooked juice and shredded fish in another pot, burn them until they taste raw, add celery and green pepper, thicken the juice and collect the bright oil, and serve.
Taste type: homely taste.
Features: salty and slightly spicy, tender meat.
The practice of consuming fish with sesame in Chongqing
Ingredients: 400 grams of corydoras.
Seasoning: 2g of pepper, 5g of pickled pepper15g, 5g of salt, 2g of monosodium glutamate, 0g of ginger10g, 5g of white sugar and 50g of salad oil.
How to consume fish with sesame;
1. Wash the piranha, taste it and oil it for later use;
2. Leave a little oil in the pot, add soaked green peppers and soaked ginger to stir-fry the taste;
3. Add water and taste. When the fried fish is juiced and tasted, it is served from the pan and packed in a single dish.
The key points of making fish with sesame sauce;
1. Fish should not be fried too dry, and the juice collection time should not be too long, otherwise it will rot.
2. This product has a frying process, and about 500 grams of salad oil should be prepared.
The practice of frying fish in Chongqing
Ingredients: corydoras 1 kg
Accessories: ginger10g garlic10g sharp red pepper, 20g light vegetable oil.
The practice of frying fish in pan-frying;
1. Wash the piranha bought from the market, wipe dry the water, put it on a plate, and put salt on it.
2. Chop the ginger and garlic and dice the pointed red pepper. Sprinkle minced ginger and garlic with 1/2 on the fish and submerge with the fish 15-20 minutes.
3. Fire, put 20 vegetable oil into the pot to heat it, put the fish into the pot one by one with chopsticks, slowly fry until both sides are golden, then put the remaining minced ginger and garlic and diced red pepper into the pot to stir fry with the fish a little, put some light soy sauce on it, put less monosodium glutamate, take out the pot and put it on the plate.