The main raw materials are fish, salt and soybean oil.
equipment, utensils, pots, etc.
production method: fresh fish (hairtail, pomfret, etc.) are selected, scales, fins and internal organs are removed by laparotomy, washed with water, drained, cut into small pieces, marinated with soy sauce and salt for about 2 hours (according to the ratio of adding 15 kg of soy sauce and .75 kg of refined salt to each 5 kg fish segment), taken out, drained and put in a hot oil pan. Soak the fish segments in the prepared seasoning liquid for 3-5 minutes while it is hot (preparation of seasoning liquid: 1 kg of ginger, washed, ground after wiping off water, and squeezed ginger juice with a cloth bag; 3 kg of white sugar, dissolve in a little water, add 1.5 kg of yellow wine, and mix the ginger juice sugar solution with about 25 g of monosodium glutamate evenly.) After soaking, remove it and drain it. Put it on the barbed wire, put the barbed wire in an iron pot with smoked material at the bottom of the pot (smoked material: 15g of brown sugar for every 5kg of fish, a proper amount of fennel, licorice and pepper mixed evenly), and cover the pot. Heating, so that the brown sugar and other coking smoke in the pot can make the fish section colored, and generally smoked for about 1 minutes to form spiced smoked fish.
The technological process includes material selection → descaling and finning → laparotomy and viscera removal → pickling → frying → dipping → smoking → finished product.
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Answer: Mommy Mo
Level: Wise Man
October 8, 26 1) Cut the fish into half-inch wide sections. Because there is soy sauce and sugar in the seasoning, it is especially easy to get the bottom in the oil pan. Otherwise, the marinade will drain as dry as possible.)
3) Fry the marinated fish pieces in the oil pan, and the oil must be more, and then put them in the big oil pan. I like to eat fried food, so I use a closed fryer in order not to be disturbed by oil fumes at home. Fry at 16C for 1-15 minutes. Try using chopsticks to taste the fish pieces, which feel substantial instead of rotting in one clip. Take out and drain the oil.
4) Put a little oil in the wok, choke the wok with onion and ginger, add the fried fish pieces, stir-fry with appropriate amount of soy sauce, wine and sugar, (I also like to add a little shallots on the way), dry and plate
This way, It can be used as a cold pot as well as a good toppings below.
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Answer: Rose
Grade: Master
Practice 1
Raw material
Grass carp
Seasoning
Cooking wine, soy sauce, vinegar, white sugar, chicken essence, anise pepper and dried red pepper
Practice. Cut the fish into small pieces of about 3cm
2. After cutting the fish, put them in a dish and soak them in salt for 5 minutes
3. Start to adjust the juice: cut an octagonal, cut it into small pieces of dried red pepper with scissors, a little pepper, a little cooking wine, a little chicken essence, a little vinegar, a little soy sauce and 2 tablespoons of sugar, and put them in a slightly large bowl and mix well. In the juice, the fish pieces will slowly change from golden yellow to sauce color, and then put them in a plate.
5. If you eat it at that time, you can sprinkle some chopped green onion on it, which looks very nice.
If you don't eat it at that time, you can put the cooked fish in a clean jar and keep it in the refrigerator, and the shelf life can reach 15 days.
practice 2
materials: 8g of fish fillet (fleshy), 15ml of sesame oil, and fried oil.
seasoning a: 2 onions, 3 slices of ginger, 15ml of cooking wine, 15ml of soy sauce, 3g of salt and a little spiced powder.
seasoning b:
45 ml of soy sauce, 8 ml of cooking wine, 3 g of sugar, 5 g of water, 25 ml of Zhenjiang balsamic vinegar and 1 g of starch.
Practice:
1. Mix seasoning A, add fish fillets and let stand for 1 hour.
2. take out the fish fillets, skim the onion and ginger, heat and fry the oil, add the fish fillets and fry them on medium heat for about 1 minutes, and avoid turning them halfway, otherwise the fish fillets will be fragile. Remove the fish fillets and drain the oil for later use.
3. Heat the sesame oil in a wok, mix all seasoning B and pour in and stir well, then put the fish fillets in the wok and stir-fry with low fire until the soup thickens and dries.
Practice 3
Ingredients:
One fresh fish (about 1g). 5 grams of salt, 3 grams of cooking wine, 2 grams of soy sauce, 1 grams of ginger, 1 grams of onion, 1 grams of plain oil, 2 grams of white sugar, and 1 gram of freshness.
production method:
(1) fresh fish are descaled and gilled, cleaned by laparotomy, the tooth bones are removed, chopped into axe pieces, and pickled with salt, cooking wine, soy sauce, ginger slices and scallions for 15 minutes, and then taken out.
(2) Place the pan on a high fire, heat the vegetable oil (about 2℃), fry the fish until golden brown, and take it out.
(3) decant a part of the oil in the pot (about 75g of oil is left), add the onion and ginger, remove the onion and ginger after the fire is south until it changes color and smells, and add cooking wine, sugar, soy sauce and fresh soup and mix well.
(4) Move the pan over medium heat, add the fish pieces until the juice is dry. Fill the earthen bowl with red-hot charcoal, put it in the big powder (about 25 grams) and burn it until it starts to smoke. Put the fish in a flute dustpan or a special smoking cage and smoke it for a few minutes. When eating, cut into strips and serve.
practice 4
raw materials: fresh Spanish mackerel, about 75g; anise, fragrant leaves and cinnamon, 25g each
onion and ginger, a little
seasoning: soy sauce, monosodium glutamate, sugar, pepper and five-spice powder
production process: (1) changing Spanish mackerel into chunks with a spatula.
(2) fry the pickled Spanish mackerel in the oil pan until golden brown.
(3) Stir-fry onion, ginger and spices in oil, add water and spiced powder to taste, and drain the soup with low fire.
practice 5
the middle part of herring is about a catty, a little ginger and onion, and a proper amount of soy sauce, wine, sugar and soy sauce.
practice the fish is divided vertically from the spine, cut into small pieces every other fish joint, marinate in soy sauce and wine for two hours, and drain.
heat the oil, put the fish piece by piece, fry until the sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. ) Pour out the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick.
put the fried fish pieces into the prepared thick juice, stir-fry for a while, and then serve.