Speaking of dry-roasted fish, everyone probably only knows that dry-roasted fish is a famous Sichuan dish.

In fact, this is not the case. There is also a dry-roasted fish dish in Shandong cuisine called "Dry-roasted Pomfret", and it is also a classic dish in Shandong cuisine. It can become a famous dish in two major cuisines, and we can also see the charm of dry-roasted fish.

In my years as a cook, I have made both kinds of grilled fish, and they are both similar and different.

Based on my experience, let’s first summarize the similarities and differences between the two kinds of dry-roasted fish.

The similarities between the two kinds of dry-roasted fish: 1. The process flow is the same: the fish is initially processed → modified → fried until the surface is hard-shelled → cooked over low fire → medium-high fire to collect the juice → ready for dish.

2. The knife modifications are all the same: Multi-cross knife should be the standard knife modification method for dry-roasted fish.

3. The auxiliary ingredients are the same: Not only are the auxiliary ingredients the same, but the cutting method is also the same, all cut into cubes.

Add diced winter bamboo shoots and diced shiitake mushrooms for freshness.

Diced pork belly for added flavor.

Remove the diced green onion, ginger and garlic to enhance the aroma.

The differences between the two kinds of dry-roasted fish: 1. Different raw materials: Sichuan cuisine generally uses freshwater fish, with carp or grass carp as the main raw material.

Shandong cuisine uses silver pomfret, which is a marine fish.

Pomfret has high nutritional value and is one of the most valuable edible marine fish.

2. Different spiciness: Although these two kinds of dry-roasted fish have a spiciness aftertaste.

But the peppers used are completely different.

The dry-roasted fish in Sichuan cuisine uses Pixian bean paste and pickled peppers to enhance the flavor and color.

The dry-roasted pomfret in Shandong cuisine uses dried chili peppers and chili oil for drizzling the oil at the end to color and increase the brightness.

3. Differences in seasonings: The carp used in dry-roasted fish in Sichuan cuisine has a more prominent grassy smell, so vinegar is added to Sichuan cuisine to remove the fishy smell, improve the freshness, and soften the fish bones, while the dry-roasted fish in Shandong cuisine does not.

Vinegar.

Four: The soup used for stewing is different: Pomfret has enough umami but not enough aroma.

Shandong cuisine is also good at making soup, and all stews or cooking dishes need to be stocked.

Therefore, broth is used to enhance the flavor of dry-braised pomfret in Shandong cuisine.

The carp in Sichuan cuisine is made from clean water.

After analyzing so much, you should be eager to know how to cook these two kinds of fish.

Now it’s time for me to share. I will introduce in detail the method of dry-roasted fish that I have mastered. Later, I will summarize some tips for making it delicious. I hope the subject can refer to it.

~~~Sichuan cuisine dry-roasted carp~~~ Raw materials and seasonings: One carp, salad oil, pork belly, winter bamboo shoots, shiitake mushrooms, salt, rapeseed oil, mature vinegar, Pixian bean paste, pickled peppers.

Start cooking: Step 1: Pretreatment of carp. One live carp (about two pounds) is slaughtered and washed according to the conventional method.

Place the fish on the chopping board, hold the fish head with your left hand, hold the knife in your right hand and use the push-pull method to cut the straight knife two centimeters apart on the fish, then turn the direction and cut crosswise with the straight knife just now.

Turn the fish over and make the same cuts.

Step 2: Pickle the carp. Sprinkle five grams of salt on the fish and spread evenly.

Place in the refrigerator for two hours.

Step 3: Cut and mix the auxiliary ingredients. Cut the pork belly into 30 grams.

Dice ten grams of onions and garlic.

Fifteen grams of diced ginger, 30 grams of Pixian bean paste, and 40 grams of pickled pepper.

Cut into cubes 20 grams each of winter bamboo shoots and shiitake mushrooms.

Step 4: Fry the carp in oil. Pour about two kilograms of salad oil into the pot and heat it to 70% heat. Lift the fish tail and put the fish head into the pot first and fry for half a minute. Then put the whole fish into the oil.

Fry over low heat until golden in color (about three minutes), remove and control oil.

Step 5: Official firing. Put a spoonful of salad oil into the pot to moisten it, and then pour out the oil.

Add 50 grams of cooked rapeseed oil and heat until it is 50% hot. Add the diced pork belly first and stir-fry slowly until the pork belly spits out oil.

Add diced green onions, diced ginger, and diced garlic and stir-fry until fragrant, then add chopped pickled peppers and Pixian bean paste, slowly stir-fry out the red oil over low heat, pour in about 500 grams of water, and then add 20 grams of sugar.

grams, then add carp, add 10 grams each of chicken essence and monosodium glutamate, and 10 grams of mature vinegar, and bring to a boil over high heat.

Then change to low heat and slowly cook the fish for about five minutes, constantly pouring the soup on the fish.

When the last third of the soup is left, turn on medium heat to reduce the juice, then add ten grams of vinegar. When the soup thickens naturally, use another plate as an assistant. Pick up the fish and put it on the plate, and finally pour it into the pot.

of juice, then sprinkle in a little chopped coriander and serve.

~Tips for making delicious dry-roasted carp~ 1. Carp pre-treatment: After killing, be sure to remove the fishy line, which is the main source of fishy smell.

2. Carp drains acid: It is best to put the killed live carp in the refrigerator for two hours to drain the acid.

Before draining the acid, add a little salt and spread it evenly on the inside and outside to make the finished product more flavorful.

3. Choice of pork belly: Choose third-tier pork belly, which has a stronger aroma after being fried.

4. Cutting of pork belly: It is required to cut the pork belly into dices the size of "chopstick heads". It must be cut by hand, not minced meat minced by a meat grinder.