The fish chin with salt and pepper belongs to the Cantonese cuisine. Enjoying food is the real enjoyment of life. While eating, a lot of things can be put aside first, and all the pressure will disappear, so you can only immerse yourself in the food in front of you. Let me introduce the chin of salt and pepper fish to you. I hope you like it!

authentic salt and pepper fish chin method

ingredient: 8g of herring.

auxiliary materials: 1g of green garlic, 25g of winter bamboo shoots and 5g of starch.

Seasoning: 5g of sesame oil, 2g of monosodium glutamate, 15g of yellow rice wine, 5g of shallots, 3g of soy sauce, 2g of ginger, 15g of white sugar and 3g of lard.

The characteristics of throwing water under the chin of herring: mellow and tasty, fresh, tender, fat and waxy meat, and tightly packed with gravy.

Production:

1. Slaughter and clean the herring. Take the meat of its tail, that is, the herring, and throw it in the middle of the plate. Then take the meat of its cheeks and eyes, that is, the herring chin, and put it on both sides;

2. Put bamboo shoots on it again;

3. Heat the wok over a strong fire. After the wok is greased, add the cooked lard, add the shallots to smell, then pour the herring tail, chin and bamboo shoots into the wok as they are, and shake the wok for four or five seconds while frying, that is, cook the cooking wine, and cover it for a little stew;

4. Add 2 ml of Jiang Mo, soy sauce, white sugar and clear meat soup, bring to a boil, cover and switch to low heat for about 6 minutes;

5. When the fish's chin is bluish gray and the fish's eyes are white and protruding, bring the wok back to high heat, add monosodium glutamate, cook thick soup, and thicken with wet starch;

6. Pour in cooked lard from the four sides of the pan, then shake the wok and turn it over, then pour in sesame oil and take it out; 7. Arrange it on the plate as it is, and sprinkle with shredded green garlic.

Tips for making herring chin fling water

1. herring chin: that is, herring chin, including cheeks and eyes, where the meat is very fat;

2. herring throwing water: it is the tail of herring, which is oily and fleshy, fat and thin, and is most suitable for eating in winter;

3. When thickening with wet starch, shake the wok while pouring wet starch to prevent the soup from caking.

tips for health:

herring is rich in protein, fat, calcium, vitamins and other nutrients, and also has the effect of dietotherapy.

Pettitte-food phase grams:

herring: herring should not eat with plums; Black herring should not be fried in beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.

starch * * * broad beans * * *: broad beans should not be eaten with snails.

method 2 of salt-and-pepper fish chin

1. Slaughter and clean the fish, then put it on a plate, and put the chin aside

2. Add bamboo shoots, heat the pot, then pour oil, add a proper amount of cooked lard, and stir-fry the onion until it is fragrant

3. Add the fish tail and chin, add bamboo shoots and stir-fry for a few seconds, and then pour cooking wine

4. Add white sugar and clear soup

5. After the fire is boiled, cover the lid and simmer for a few minutes, then turn into a big fire, and add a proper amount of monosodium glutamate

6. After the soup is thick, add water starch to thicken it, and finally add a proper amount of cooked lard, stir fry for a while

7. Drop a few drops of sesame oil to serve, and finally sprinkle some shredded garlic.