The first kind is carp, which is slaughtered, chopped, pickled, hung with batter and fried. The finished product is crispy outside and tender inside, and the fish is fresh and fragrant. This practice is more common in our northern families and easier to operate.
The second kind is grass carp, which is slaughtered, chopped, pickled and fried directly. After frying until the shell is cooked, quickly pour it into the sauce prepared in advance, and use the high temperature of fried fish to quickly absorb the soup. The finished product is crispy outside and tender inside, with rich compound flavor, which is often suitable for hotel production.
Below I will give you a detailed introduction of these two kinds of fish chips according to my own experience, and then summarize some tips for making them, hoping to refer to them.
~ sliced fish with chopped green onion ~
Raw materials and seasonings:
A live carp, onion, ginger, corn starch, flour, salt, pepper, cooking wine and mountain pepper.
Start making:
Step 1: Slaughter carp 1 piece (about 2.5 kg) according to the conventional method, cut off fishy lines, cut off the head and tail, cut the fish in the middle along the girder bone, cut the fish into pieces about 3 cm, split the fish head in the middle, put it in clear water with the fish, and soak it for about 10 minutes to remove blood.
Step 2: Cut the green onions (only green onions) into100g horseshoe slices with a thickness of 2 mm. 50g shredded ginger. Put Zanthoxylum bungeanum into a clean pot, stir-fry with low fire, cool and grind into pieces.
Step 3: Drain the water from the fish pieces (it is best to wet the surface with a clean towel). Put it into a pot, add 3g of chopped onion and Jison pepper, 5g of salt, 5g of pepper and 0g of cooking wine10g, stir well and marinate for half an hour.
Step 4: Mix a handful of corn starch and a handful of flour evenly. Beat the eggs one by one, add a little water and mix well, pour in the mixed flour and beat into batter, then pour in10g salad oil and mix well.
Step 5: Pour four catties of salad oil into a clean pot, bring the fire to 60% heat, put the marinated fish pieces into the batter, put them into the oil one by one, and take them out after frying. Raise the oil temperature to 70% again, then pour in the fish pieces, fry them again until they are golden and crisp, and take out the fish pieces to control the oil.
~ old smoked fish ~
Raw materials and seasonings:
Grass carp, homemade smoked fish juice
Start cooking:
Step 1: Kill grass carp 1 piece (about 3 kg), clean it, cut off the head and tail, cut it from the middle, and chop it into pieces about six or seven centimeters long and three centimeters wide.
Step 2: After cleaning the fish pieces, control the moisture, add onion and ginger slices, a little salt and cooking wine to marinate them into the bottom flavor, and remove the fishy smell.
Step 3: Mix 500 grams of clean water, 30 grams of light soy sauce, 20 grams of light soy sauce, 20 grams of salt, 300 grams of crystal sugar, monosodium glutamate 10 gram, chicken essence 15 gram, 5 grams of star anise, 5 grams of cinnamon bark, 2 pieces of fragrant leaves, 5 pieces of white buttons, 20 grams of ginger slices and coriander/kloc-.
Step 4: Add salad oil to a clean pot, turn on the fire until it is 70% hot (slightly smoky), add the marinated fish pieces, and turn to low heat after it solidifies. Slowly fry the crispy fish at the oil temperature of 40% to 50%, and take out the oil control.
Step 5: quickly pour the fried fish pieces into the soup, soak for 30 seconds, remove and sprinkle with a little spiced powder, and serve.