Attachment:
Cooking dry-roasted fish need to prepare a yellowtail, minced pork, sprouts, pickled peppers; in addition to onions, ginger, garlic, salt, monosodium glutamate (MSG), sugar, pepper, cooking wine, these seasonings.
How to do it: cut the scallion segments on the knife, which will make the scallion better flavor. Cut the pickled peppers into segments of the same length as the scallions, mince the garlic, and mince the ginger. Remove the fins from the yellowtail and slash the sides of the fish with a knife a few times so that the fish will not only be easy to flavor but also easy to cook when cooking, but be especially careful not to slash too deeply, otherwise the fish will fall apart when frying. Sprinkle salt, MSG, pepper and cooking wine evenly on both sides of the fish and marinate for 10 minutes. Put a frying pan on the heat and pour in the oil when the pan is hot. Searing the pan first and then pouring in the cool oil will ensure that the fish doesn't stick to the pan when frying. Use high heat when frying the fish so that the shape of the fish can be maintained. Remove the fish when it is lightly browned. Pour oil into the frying pan, when the oil is hot, pour in the minced meat, when the minced meat is cooked, pour in the sprouts, stir fry for a few moments and pour in the pickled peppers. Pour the minced garlic, minced ginger and scallions into the pot, stir fry and pour the appropriate amount of water into the pot, and fry the fish in the pot. Pour a spoonful of salt, a spoonful of monosodium glutamate, five spoons of sugar into the pot. Pour a moderate amount of soy sauce into the pan. Use a spoon to pour the sauce evenly over the top side of the fish, so that the fish taste. 10 minutes later, the fish into the plate, with high heat to reduce the sauce, the juice on the plate, so a plate of dry roasted fish on the road is ready.
Dry roasted whole fish
Materials:
Grass carp 1 (about 1,000 grams), pork 50 grams of fat and lean meat, ginger and garlic 30 grams each, Pixian 100 grams of bean curd, green onion 20 grams, mash juice 100 grams of wine 50 grams of salt 5 grams of vinegar 2 grams of sugar 3 grams of MSG 3 grams of broth 700 grams of cooked vegetable oil 1,000 grams (consumed about 200 grams).
Making:
1, fish disemboweled to remove viscera, gill picking, scale removal, cleaned in the fish body on both sides with a straight knife graved 5 large knife (knife distance 3 cm, 0.7 cm deep). With fine salt, cooking wine wipe all over the fish, marinated in flavor; pork fat and lean meat cut into mung bean-sized particles.
2, frying pan on a high flame, the oil burned to 80% hot, into the fish fried until the color golden, fish skin shrinkage was wrinkled when fishing. 100 grams of oil in the pot, with medium heat will be chopped Pixian bean paste fried until the oil was red, fragrance overflow, add fresh soup boil, fish out the bean dregs do not use, into the fish and meat particles, ginger and garlic particles, mash juice and sugar, moved to a small fire on the burn. When the fish side burned through the flavor, gently turn the fish. Burn until the fish cooked juice thick when adding monosodium glutamate and vinegar, the pot gently rotate, so that the fish does not pan; at the same time, the pot of soup constantly scooped up and poured on the fish, until the bright oil not see the juice, sprinkled into the green onions to push the uniform, out of the pot on a plate that is completed.
Dry roasted fish
Raw materials: river carp 1 (about 750 grams) 150 grams of pork tenderloin crushed rice sprouts 20 grams of pickled chili pepper 20 grams of scallions 15 grams of shallots 10 grams of sugar, monosodium glutamate, pepper, sesame oil, dry-roasted fish old oil [Note] appropriate amount of Salad oil 1,000 grams (about 100 grams) dry-roasted fish broth [Note] 3,000 grams
The system:
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1?river carp slaughtered and cleaned, in the fish body on both sides of each graver several knives, and then into the boiling dry roasted fish soup juice, with a small fire soft burn about 8 minutes to cook, drain; tenderloin cut into 0.5 cm square small dices.
2. frying pan on the fire, injected salad oil to 70% heat, under the cooked river carp deep-fried until the skin is crispy and hard to fish out, drain the oil into the plate.
3? pot to stay in the bottom of the oil, under the diced meat? Fragrance, into the pickled pepper section, scallion stir-fried excellent, seasoned sugar, monosodium glutamate, pepper, dripping a little dry roasted fish old oil and sesame oil, pan poured on the fish in the pan, and finally sprinkled with scallions that is completed.
Features: complete fish shape, crispy outside and tender inside, salty and slightly spicy, mellow flavor.
Innovative dry-roasted fish system, not only to save time, but also to maintain the integrity of the fish shape, and so that it is not burnt and not burnt. Because the fish first in the dry-roasted fish broth in the soft roasted until cooked, and then deep-fried, dripping juice into the dish, so the fish is easier to taste. The texture of the fish is crispy on the outside and tender on the inside, and the use of small diced meat instead of minced meat makes the dish more refreshing. This innovative dry-roasting technique is particularly suitable for large batches.
The ginger rice stir-frying incense is excellent, and then mixed into the fresh soup, simmering for about 15 minutes, with salt, monosodium glutamate, chicken essence, pepper
Dry-roasted fish
Raw materials: fresh fish (remove the head in addition to the tail, take the middle part of the) 200 grams, lean pork (chopped into lean minced meat) 30 grams of vegetable oil 40 grams of lard 3 grams of soy sauce 7 milliliters of soy sauce, vinegar 7 milliliters of sugar 8 grams of MSG 2 grams of pepper 0.5 grams of scallions. 0.5 grams, 8 grams of green onion, 4 grams of ginger rice, 8 grams of green garlic knots, 25 grams of Pixian hot sauce, pickled chili 8 grams.
Procedure:
1. Fresh fish in the middle of both sides into a word knife.
2. Marinate the fish with salt, cooking wine and pepper for 20 minutes to taste.
3. Fry the fish in oil until golden brown on both sides.
4. pot on the fire add lard and vegetable oil, minced meat in the pan fried crisp, add Pixian hot sauce, pickled chili peppers, green onions, ginger fire, stir out the flavor, cooking wine.
5. Fish into the pot with water, soy sauce, pepper, monosodium glutamate, sugar, to be open to the juice and then switch to a small fire for about 20 minutes, the fish cooked to taste and hit the fish plate.
6. With a large fire will be dry juice, under the remaining green onions and green garlic section, point of vinegar to push well, poured on the fish in the dish that is completed.
Flavor characteristics: golden red, spicy, tender and salty, mellow flavor.
Dry roasted fish
[Ingredients/Seasoning]
Raw materials: live fish
Applications: fat and thin pork diced, hairy mushroom diced
Seasoning: salad oil, soybean paste, green onion, ginger and garlic minced soy sauce, sugar, vinegar, cooking wine, broth, water starch, monosodium glutamate
[Production process]
Production: 1. Fish rinse blood, control dry, fish body on both sides of a few cuts. Heat the pan and pour salad oil. Boil the oil and deep fry the fish, see the fish meat rolled edges, fish out.
2. pot to leave some oil, under the diced meat fried, add bean paste stir-fry, see the oil turned red when adding mushrooms and some onions, ginger, garlic fried, the broth poured in. Put some soy sauce, vinegar, cooking wine, put in the fried fish, taste and fish out of the plate
3. Add monosodium glutamate to the pot. Thicken the sauce with water starch and pour it over the fish, sprinkle the rest of the scallions on it
Special care: rub the bottom of the pot once with ginger slices to make the fish less likely to stick to the pot when frying.