Famous Lu dish dry roasted pomfret, you know how to do the flavor is absolutely beautiful?

Dry roasted pomfret is a traditional famous Hui cuisine, in the past Chinese feudal society, these "princes and nobles" night to play, play cards, games and entertainment after the inevitable stomach hungry. Dry roasted pomfret will be done as a fragrant and delicious snacks, came into being at the right time, into the official ministers of the family's main late snacks. This dish uses silver pomfret as the main raw material, also known as flatfish, so this dish is also called "air-roasted flatfish". Stir-fried shredded chicken is moderately sweet and salty, fresh and spicy, a redeeming sweet, salty and spicy three-dimensional flavor. The seasonings used in this dish are also very rich, in addition to the traditional green onion and garlic, but also the use of diced pork, diced pickled vegetables, diced hair made mushrooms, soaked open diced bamboo shoots, fresh green beans, dried red pepper segments, commonly used seasonings up to 9 kinds of people.

Traditional must skill

Famous Huizhou dish dry roasted pomfret authentic method, watch the 1 point, fried fried sugar color cooked degree just to ten. This a famous Hui dish dry roasted pomfret, only so traditional, must have the burning skills: 1, sugar color. This dish does not need soy sauce hue, the authentic way to use the traditional "sugar color", which is definitely a technology. May be in the eyes of small friends, sugar color is not easy to grasp the degree of ripeness; in fact, just look at this point, it is not very difficult. That is, the old rock sugar or white granulated sugar boiled until how much large bubbles rise, the tone becomes "chicken blood red" color, immediately XuanHuo, poured into the boiling water, is the degree of ripeness is just right, "fried sugar color tender juice". Not only sugar greatly reduced, will not have a bitter taste.

dry roasted pomfret production process

1, do this dry roasted pomfret to choose silver pomfret, meat texture is very delicate, this time and did not buy especially fresh silver pomfret, can only be commissioned, the choice of the golden pomfret, which is not too recommended. The silver pomfret cleaned up, the dorsal fin, pectoral fins, fins refurbishment, burned silver pomfret modeling design is very beautiful. Choose the form of straight and then diagonal knife, in the silver pomfret on both sides of the "grid-like" or "prismatic" knife flower, deep into the fish bone. 2 grams of dark soy sauce or 15 grams of delicious fresh soy sauce, 15 grams of rice wine, mixed and coated in silver pomfret surface, marinated for 15min, coloring, deodorization, taste, taste.

2, silver pomfret own fat rate is very low, add panko, skillfully borrowed a little animal fat, burned out of the silver pomfret, meat texture is particularly meticulous. The use of 50 grams of pork, cut into 0.3cm size of small pork dices, savory 30 grams, hair system mushroom 30 grams, hair system hair bamboo shoots 30 grams, also cut into 0.3cm size of small dices. Prepare 20g fresh green beans in advance, or substitute with equal diced cucumber. Cut 5g of diced green onion, 5g of diced ginger, 5g of diced garlic, and 5g of dried red chili pepper.

3, pour a certain amount of cooking oil in the pot, be sure to boil high temperature, similar to eighty percent hot, put a good bit of marinated silver pomfret, fried to golden surface golden, fish up and drain the oil, be sure to silver pomfret fried through only.

4, traditional dry roasted pomfret, no soy sauce tone, instead of using the classic "sugar color" to melt the color of the dishes. The pot to stay a little oil, into the old rock candy or sugar 75 grams, stir fry, continue to use a hand spoon circle stirring, in order to heat the proportionality, the degree of ripeness to master: cook to the old rock candy appeared to be more big big bubbles, the tone shows a good-looking attractive "chicken blood red" color, the pot body XuanHuo, immediately poured into the 1000 grams of boiled water, which is the degree of ripeness is just right to the very! This is the "fried sugar color tender juice". Stir fry the good fried sugar color sheng out, or another pot, prepared in advance to burn silver pomfret.

5, the pan dripping into the fried fish 15 grams of oil, into the cut into small pieces of diced pork, stir fry flavor stirred through the fire. Put in the dry red pepper segments, onion and garlic grains, stir-fry aroma. Pour into the fried fried sugar color, put cooking a little bit of silver pomfret, hairy shiitake mushrooms diced, soaked open hairy bamboo shoots diced, salted vegetables diced, add salt 2 grams, 3 grams of old rock sugar, chicken essence or chicken powder 2 grams (optional), 20 grams of rice wine, go to the red burn boiling, WenHuo to carry out the firing of the manufacturing.

6, to the material juice thick, dripping oil chili 15 grams, 5 grams of pepper oil (optional), into the fresh green beans, a little boil about 3min. big turn the spoon so that the silver pomfret turned over, once again boiled broth juice bright, red color white, produce "tap water gravy".