Attached:
Cooking dry-cooked fish requires preparing a yellow croaker, minced meat, sprouts and pickled peppers; In addition, onion, ginger, garlic, salt, monosodium glutamate, sugar, pepper, cooking wine and these seasonings are needed.
Practice: cut the onion into a knife edge, which will make the onion taste better. Cut pickled pepper into pieces of the same length as onion, garlic and ginger. Remove the fins of yellow croaker, and cut both sides of the fish with a knife several times, so that the fish is not only easy to taste when cooking, but also easy to cook, but pay special attention not to row too deep, otherwise the fish will spread out when frying. Sprinkle salt, monosodium glutamate, pepper and cooking wine evenly on both sides of the fish and marinate for 10 minute. The wok is on fire. When it is hot, pour in the oil. Heat the pan first, and then pour in the cold oil to ensure that the fish will not stick to the pan when frying. Use a big fire when frying fish, so as to keep the shape of the fish. Fry the fish until it is slightly Huang Shi. Pour oil into the wok, add minced meat when the oil is hot, add sprouts after the minced meat is cooked, stir fry for a while, and then add pickled peppers. Pour minced garlic, Jiang Mo and scallion into the pot, stir-fry until fragrant, then pour a proper amount of water into the pot, and fry the fish. Pour a spoonful of salt, a spoonful of monosodium glutamate and five spoonfuls of sugar into the pot. Pour the right amount of soy sauce into the pot. Use a spoon to pour the juice in the pot evenly on the upper side of the fish, so that the fish can taste. /kloc-after 0/0 minutes, put the fish into a plate, collect the juice with high fire, and pour the juice on the plate, so that a plate of dry-cooked fish is ready.
Dry-roasted whole fish
Materials:
Grass carp 1 strip (about1000g), pork fat and lean meat 50g, ginger and garlic 30g each, Pixian watercress100g, onion 20g, fermented glutinous rice juice100g, cooking wine 50g, refined salt 5g, cooking wine 50g.
Making:
1, gut the fish, dig gills and remove scales. After cleaning, cut five broadswords on both sides of the fish with a straight knife (the distance between knives is 3cm and the depth is 0.7cm). Wipe the fish with refined salt and cooking wine and marinate it for taste; Pig fat and lean meat are cut into mung bean-sized particles.
2. Put the wok on a strong fire, heat the oil to 80%, add the fish and fry until the color is golden, and pick it up when the skin shrinks and wrinkles. Leave 40 grams of oil in the pot, add the meat particles and stir-fry until fragrant. Put them in a plate. Add oil100g to the pot, stir-fry chopped Pixian watercress with medium fire until the oil turns red and the fragrance overflows, add fresh soup to boil, remove the watercress residue, add fish and meat particles, ginger and garlic, fermented glutinous rice juice and sugar, and move to low fire to burn. When one side of the fish is thoroughly cooked, gently turn the fish over. Add monosodium glutamate and vinegar until the cooked fish juice is thick, and turn the pot gently so that the fish will not be cooked; At the same time, the soup in the pot is continuously scooped up and poured on the fish. When the juice disappears, sprinkle the onion and push it evenly, and serve.
Dry-roasted fish
Ingredients: river carp 1 strip (about 750g), pork tenderloin150g, broken rice sprouts 20g, pickled pepper 20g, scallions 20g15g, chopped green onion 0g10g, sugar, monosodium glutamate, pepper, sesame oil and old oil of dried fish [note].
Method:
1? After the river carp is slaughtered, it is cleaned, and several knives are cut on both sides of the fish, and then it is put into the boiling dry-roasted fish soup, and it is soft-boiled for about 8 minutes until it is cooked, and then it is taken out and drained; Cut the tenderloin into cubes 0.5 cm square.
2? Put the wok on fire, add salad oil and heat it to 70%, fry the cooked river carp until the skin is crisp and hard, take it out, drain the oil and put it on a plate.
3? Leave the bottom oil in the pan and diced meat? After the incense, put in the Pickled Pepper Festival and stir-fry the shallots, add sugar, monosodium glutamate and pepper, pour in a little old oil and sesame oil of dried fish, pour it on the fish in the pan, and finally sprinkle with chopped green onion.
Features: the fish is complete in shape, crisp outside and tender inside, salty and slightly spicy, and mellow in taste.
The innovative method of dry-cooked fish can not only save time, but also keep the fish shape intact and make it not stubborn or burnt. Because the fish is first soft-cooked in the dry-roasted fish soup, then it is fried and poured into a dish, so the fish is easier to taste. In terms of texture, the fish is crispy outside and tender inside. Using small diced meat instead of minced meat makes the dish more refreshing. This innovative dry firing technique is especially suitable for mass production.
Stir-fried ginger rice is excellent, then mixed with fresh soup, boiled for about 15 minutes, and seasoned with refined salt, monosodium glutamate, chicken essence and pepper.
Dry-roasted fish
Raw materials: 200g of fresh fish (head and tail removed, middle part taken), 30g of lean pork (chopped into minced lean meat), 40g of vegetable oil, 3g of lard, 7ml of soy sauce, 7ml of vinegar, 8g of sugar, 2g of monosodium glutamate, 0.5g of pepper, 8g of chopped green onion, 4g of ginger rice, 8g of green garlic festival and 25g of Pixian hot sauce.
Production process:
1. The two sides of the middle section of fresh fish are changed into a straight flower knife.
2. Marinate the fish with salt, cooking wine and pepper for 20 minutes.
3. Heat oil in the pan and fry the fish until golden on both sides.
4. Add lard and vegetable oil to the pan, stir-fry minced meat in the pan, add Pixian hot sauce, pickled peppers, chopped green onion and ginger fire, stir-fry the fragrance and cook the cooking wine.
5. Add water, soy sauce, pepper, monosodium glutamate and sugar to the fish. After the juice is boiled, switch to low heat for about 20 minutes. After the fish is cooked, put it into the fish dish.
6. Dry the juice with high fire, add the remaining chopped green onion and green garlic, push the balsamic vinegar evenly, and pour it on the fish in the plate.
Flavor characteristics: golden red, spicy, tender, salty and fresh, with mellow taste.
Dry-roasted fish
[Raw material/seasoning]
Raw material: live fish
Ingredients: fat and thin diced pork and diced mushrooms.
Seasoning: salad oil, bean paste, chopped green onion, minced ginger and garlic, soy sauce, sugar, vinegar, cooking wine, clear soup, water starch and monosodium glutamate.
[Production process]
Production: 1. Fish is washed clean and dried, and several cuts are made on both sides of the fish. Heat the pan and pour the salad oil. Stir-fry the fish in oil. When you see the fish curling, take it out.
2. Leave some base oil in the pot, stir-fry diced meat, stir-fry with bean paste, stir-fry with diced mushrooms and some shallots, Jiang Mo and minced garlic when the oil turns red, and pour the clear soup in. Put some soy sauce, vinegar, cooking wine, and fried fish.