Compared with traditional boiled fish, this dish has the following two highlights:

1, choose Longli fish as the dish, the taste is tender, no thorns, and the cost is low.

2. Combine the tastes of pickled fish with boiled fish, stir-fry the pickled fish at the bottom, and finally pour a lot of oil peppers. The dish is both sour and fresh with pickled fish and spicy with boiled fish, which is very delicious.

1, 500g of Longli fish meat is changed into spatula, washed and put into the basin.

2. Add a proper amount of salt, monosodium glutamate, cooking wine, pepper, egg white and raw flour to Longli fish, grab it evenly, marinate and size it, slip it in 30% hot oil, and take out the oil.

3. Heat 50 grams of lard and salad oil in the pot, add 8 grams of pepper, ginger, garlic slices, wild pepper, pickled ginger slices and Ciba pepper each 1 0g, Pixian bean paste, Chili sauce and pickled pepper each15g, stir-fry and add sauerkraut.

4. Add Longli fish fillets into the original soup and cook until slightly boiling, and adjust appropriate amount of chicken essence and sugar.

5. Pour Longli fish into the container and pour pepper oil15g.

6. Heat 80 grams of salad oil under the pot, add 30 grams of pepper 10 and dried Chili rings to fry, pour the dragon fish on the pot, and sprinkle with cooked sesame seeds to serve.

Production key: Longli fish should be bigger when changing slices, otherwise the fillets are too tender and easy to break when cooking.

Double-flavored catfish

Sales features: There is a catfish dish in our store that sells very well, but its method is not complicated. It only takes about 6 minutes from the time guests order food to the time when the dish is served. It serves quickly and tastes good, and it is almost necessary to order it.

Ingredients: a fresh catfish, 250g of green onion leaves, 5g of white sesame seeds, and 0/0g of chopped green onion/kloc.

Seasoning: Material A (200g cooking wine and honey, 500g tomato sauce and Lee Kum Kee seafood sauce, 250g Lee Kum Kee ribs sauce and 750g Lee Kum Kee barbecued pork sauce) and 40g salad oil.

Making:

1, the catfish is slaughtered and cleaned, and cut into pieces with a thickness of 0.4 cm with a straight knife.

2. Wash the green onion leaves and cut them into 2-3 cm segments.

3. Mix the material A evenly into catfish material for later use.

4. When the guest orders, take 350g of catfish slices, add 30g of catfish material and mix well.

5. Take an iron plate or a clay pot, put it on the clay pot stove, sprinkle the chopped green onion leaves to smooth it, pour in salad oil, then spread the catfish slices with mixed sauce on the green onion leaves, cover it, and heat it for 3 minutes on medium heat.

6. After 3 minutes, remove the cover, take 20 grams of prepared catfish material, brush it on the surface of catfish, cover it, and continue heating for 2 minutes on medium heat.

7. After 2 minutes, uncover again, brush 20g of catfish material on the surface of catfish, cover and heat for 30 seconds, uncover, sprinkle with white sesame seeds and chopped green onion, and cover to serve.

Key: When choosing catfish, you must not choose too fat. The weight of each catfish should be controlled at about 800g. Don't choose too big catfish. If the fish is too big, the fat content in the fish will be high, and the dishes will be very greasy.

Tip: In addition, you can also make this dish into a double-flavored catfish:

1, take 7 grams of chicken essence, dissolve it in a little water, add 3 grams of self-ground white pepper, 5 grams of honey and 35 grams of perilla hot sauce, and mix them evenly to form a hot sauce.

2. Add catfish slices175g to the prepared spicy sauce and mix well, put it on one side of the iron plate, sprinkle with 20g of green pepper and 5g of red pepper, put catfish pieces175g mixed with catfish materials on the other side of the iron plate, and then heat it until the fish is ripe according to the method described above.

Palace signature fish

Ingredients: grass carp, dried Chili festival, pepper

Seasoning:

Material A (salt, cooking wine, ginger and onion juice and raw flour)

Material B (ginger rice, garlic rice, chopped green onion, watercress and Ciba pepper)

Material C (salt, cooking wine, monosodium glutamate, chicken essence, pepper and sugar)

Method:

1, clean the grass carp, cut it into two halves from the back, taste it with material A, put it on a plate, steam it in a cage for 8 minutes, and take it out for later use.

2, the net pot into the spice red oil to heat up, add B material to stir-fry well, mix a small amount of fresh soup to boil, transfer C material to taste, and pour it on the fish in the plate.

3. Finally, sprinkle with dried Chili festival and pepper stir-fried with hot oil, and sprinkle with cooked sesame seeds and chopped green onion.

Signature bovine carpal bone

Raw materials: bovine carpal bone 10 kg.

Seasoning: material A (star anise, dried pepper15g each, cinnamon and tsaoko10g each, pepper 8g, cardamom and fragrant leaves 5g each).

Material B (onion, carrot, celery and pepper 1 kg each, 300g ginger and 250g scallion)

Material C (500g of light soy sauce, 250g of cooking wine, 0/20g of salt, 0/00g of chicken powder and crystal sugar, 300g of wrapped red rice), 300g of cumin and 300g of Lee Kum Kee garlic sauce.

Making:

1, naturally thaw the bovine carpal bones, blanch them in boiling water, skim off the floating foam, remove them and wash them.

2. Set a stainless steel barrel on fire, put it into the bovine carpal bone, inject clear water (without the bovine carpal bone), add material A, material B, and material C, bring it to a boil with high fire, heat it with low fire until the bovine carpal bone becomes the required red color, take out the red rice bag, continue to cook with low fire for about 40 minutes, turn off the fire and soak it 1 hour after the bovine carpal bone is broken, and take out the soup.

3. Bake the cooked bovine wrist bone in the oven (front fire 230℃, bottom fire 200℃) for about 15 minutes. When the surface turns golden yellow, take it out and put it on a plate with cumin and Lee Kum Kee garlic sauce.

Cumin ingredients: Chili powder and cumin powder1500g each, stir-fry in a hot dry pot, and then add 250g of salt, 220g of chicken powder and 500g of sesame seeds and mix well.

Jin pai Cui Cui Cui

Raw materials: duck intestines100g, fresh yellow throat150g, duck gizzard100g, green bamboo shoots 200g, parsley segments10g.

Seasoning:

Material A (0.5g of white pepper, 5g of salt 1 g, 5g of cooking wine, 0g of starch10g, and 0g of white vinegar15g).

Material b (cooking wine10g, salt 3g, ginger 5g, scallion 4g)

Material c (red bean paste15g, 3g of salt, 5g of chicken powder)

Material D (6g of mountain pepper oil, 3g of Zanthoxylum bungeanum oil and 2g of white sesame).

400g of red soup

Production: 1, wash the duck intestines, add material A, stir evenly, marinate for 3 minutes, scald in boiling water, pay attention to stir it with chopsticks when scalding, take it out for 5-8 seconds, soak it in ice water for 20 minutes, cut it into pieces about 14 cm with scissors, and put it in a big bowl.

2. Change the fresh yellow throat into pieces, put a broom knife on each piece of yellow throat, quickly blanch it in hot water at 85℃, remove it when it curls, and put it in a big bowl.

3. Tear off the grease and yellow skin on the surface of the duck gizzard, wash it with clear water for several times, rinse it thoroughly, make a cross knife on the bulging side of the duck gizzard, and don't cut the bottom. Add cooking wine in material B for curing 10 minute, then put it in a boiling pot with material B for scalding until the duck gizzard becomes discolored, and take it out and put it away.

4. Cut the green bamboo shoots into pieces, put them into a big bowl after cooking, and put the scalded yellow throat, duck intestines and duck gizzards on the green bamboo shoots.

5, the pot is on fire, after the red soup is heated, add the C material to taste, then pour the D material, take the pot and put it on the three crisps with green bamboo shoots, and sprinkle some coriander segments when you go.

Technical key:

First, the blanching time of the main ingredients. All three main ingredients are crisp and tender raw materials. In the initial processing, besides removing the odor, we should also pay attention to the fact that the blanching time of the raw materials should not be too long, which is about 8 seconds, otherwise it will not be crisp.

Second, it is necessary to cook the red soup in advance. The method is to put 500 grams of mixed oil (salad oil and cooked lard are mixed according to the ratio of 2:1) in the pot. When it is heated to 40% to 50%, add 50 grams of old ginger slices and red millet pepper segments, 50 grams of garlic seeds 100 grams, 25 grams of dried two-wattle pepper, dried green pepper and dried red pepper.

Jianghu yiwangxian

Sales features: This dish has changed the single taste of braised fish head in the past. Five raw materials in Taihu Lake, such as silver carp head, white shrimp, snail, stickleback and eel, are burned together, and all kinds of ingredients attract each other's taste and are delicious.

Chopping board:

1, fresh silver carp head1500g, cut in two, cut two knives at the thick part of the fish head and clean it.

2, 500 grams of snails after resting with clear water, pick out impurities, foreign bodies, to wash the tail dirty things, flying water.

3. Clean 4 stickleback fish (weighing about 200g), add 3g of salt and monosodium glutamate, 5g of onion and 5g of ginger slices to taste.

4. Blanch 300 grams of white shrimp, and control the water; Slaughter and wash 2 pieces of Monopterus albus, and cut into sections.

Stove head: Heat a wok, add soybean oil and cooked lard100g to heat it, add ginger slices and garlic seeds, stir-fry scallions, add fish head, stickleback, eel, yellow rice wine, oyster sauce, sugar, chicken powder and monosodium glutamate.

Key points: Snails and white shrimp should be put in two or three minutes before coming out of the pot. If the firing time is too long, the meat of snails will be old and can't be sucked out, while the firing time is insufficient, and the meat of snails and shells are not fully separated and can't be sucked out. Therefore, it is extremely important to grasp the heat.

Zigong poached beef

This dish is improved on the basis of boiled meat slices. Pork is replaced by beef, and it is delicious, soft and tender, and very delicious after being patted loose with the back of a knife. In Zhejiang Satellite TV's "Twelve Flavors" program, Nicholas Tse, a big star, couldn't help learning this dish carefully from the famous Sichuan chef Meilin, so that she could make it for her family and friends to taste after returning to Hong Kong.

Production method:

1, 350g beef tenderloin is cut into 0.5cm thick slices with a top knife, flaked with the back of the knife one by one, put into a pot, and then added with appropriate amount of salt, monosodium glutamate, egg white and cornflour for sizing.

2. Lettuce slices and parsley slices are each100g, and they are put into the bottom of the container together with 50g of garlic sprouts.

3. Heat 80g of red oil in the pot, add ginger and garlic15g for frying, add chafing dish bottom material, Ciba pepper10g, Pixian bean paste and pickled pepper powder15g for frying, and add 800g of two soups for boiling.

4. Thin the skin, pour it into a container, sprinkle with 8 grams of pepper noodles, minced garlic 10 grams, 30 grams of homemade pepper noodles, stir with 50 grams of red oil heated to 40%, and sprinkle with sesame seeds and chopped green onion.

Features: salty and spicy.

Production key:

1 Don't add too thick raw flour when sizing beef, otherwise it will taste too "smooth" and not tender enough.

2, when the pot is fried, the heat should not be too big, otherwise the watercress and pepper will be fried bitter.

3. The temperature of the hot oil finally poured is 40%, otherwise it is easy to burn the Chili noodles.

Homemade Chili noodles: dry red peppers are baked in a clean pot, cooled and rolled into coarse pieces.

Lian tan zi Wei fish head

When cooked in a special high-pressure steam oven, the steaming time is shortened by 6 minutes compared with that in an ordinary steamer (the ordinary steamer needs to be heated for 17 minutes, while the high-pressure steaming only needs 1 1 minute), the fish head is evenly heated, the time is shorter, and the meat after cooking is tender and tasty.

In addition to high-pressure steaming, another difference of this fish head is seasoning: the fish head is put into a plate, and less than half of the juice made from steamed fish soy sauce, Weidamei, sugar and vegetable juice is poured. After curing for 2 hours, a layer of Jiang Mo is sprinkled, a layer of perilla is spread, and finally a layer of chopped pepper (fried with peanut oil and chicken oil in advance) is poured, under the double "attack" of the top three layers of materials and the bottom marinade.

1, pour the marinade.

2. Cover with Jiang Mo, perilla and chopped pepper sauce.

This fish head is made of silver carp weighing about 3 kg 82 to 4.5 kg each, and the rest of the fish body is used to make "spicy fish fillets", while spicy sauce and beer are added to the fish tail. Cooked, it has become a favorite cold dish for diners.

Braised chicken box

A new weapon for removing fishy smell from chicken gizzards: turmeric juice

The most common method of chicken gizzards is stir-frying or marinating, but this dish is braised with quail eggs. The chicken gizzards are oily and the quail eggs are very tasty from the inside out. In addition, the homemade turmeric juice was added during stewing, which not only removed the fishy smell of chicken gizzards, but also made the dishes have a hot and spicy flavor of fresh ginger. At present, the daily sales volume of this dish in a single store reaches 30 copies.

Batch prefabrication:

1, 3,000g of fresh chicken gizzards, washed and cut into pieces, added with appropriate amount of cooking wine, onion and ginger, mixed well to remove fishy smell, then blanched in boiling water, and fished out for later use; Cooked quail eggs 1000 in water, removed and peeled for later use.

2. Heat the bottom oil in the pan to 50% heat, add 40g of ginger slices, 40g of shallots, 40g of pepper granules10g to saute until fragrant, add chicken gizzards and stir-fry to dry the steam, add spicy sauce120g (see "Love to spread spicy fishtail" for details) to stir-fry until fragrant, and add 60g of fresh braised soy sauce in June.

Dish-taking process: scoop out 300 grams of chicken gizzard and quail egg 100 grams, add 200 grams of original soup into the pot, put it into a bowl after the fire is reheated, and garnish with coriander leaves to serve.

Production of turmeric juice: turmeric1000g (produced in Renshou County, Meishan City, Sichuan Province, with pure yellow section, spicy taste and strong ginger flavor), celery and green pepper, 300g each, and fresh galangal, 250g, washed and chopped, put into a blender and added with purified water1500g to make juice, and then add 350g of wild pepper juice after filtering residue.

Hot sauce beer? fish tail

Batch prefabrication:

1, silver carp tail 10 (weighing about 600g/piece) are scraped clean, washed away with blood, evenly punched with a knife on both sides, flavored with cooking wine, salt, onion and ginger, fried in 60% hot oil until golden, and drained.

2. Add 500 grams of salad oil to the pot and heat it to 50%. Add onion and ginger slices100g to saute until fragrant. Put 30g of dried pepper, nutmeg10g, fragrant leaves (8g) and star anise, add spicy sauce120g to saute until fragrant, and pour in beer/kloc. For 40 minutes, take the pan and put it into a fresh-keeping box.

Dish-taking process: Take a fishtail and put it in a dish, sprinkle 20g of white sesame seeds to serve.

Spicy sauce production:

Add 2,500g of rapeseed oil, 500g of salad oil 1 500g of chicken oil and 500g of lard into the pot, heat to 60%, add 250g of onion and 250g of scallion, fry until the surface is brown and the aroma escapes, then add 3,000g of red oil bean paste and stir fry for 0/0/5min, and add Jiang Mo and minced garlic. Stir-fry coarse pepper 1 000g (750g of dried red pepper and 250g of dried red millet pepper, and put them into a machine for crushing) for 2 minutes, add 250g of red pepper noodles and 50g of rock sugar1min, add white wine100g, turn off the heat, and add hemp.