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How exactly is Quanzhou Pontoon Xiaochen grilled fish made and why is it so delicious?

1. Scrape the scales and disembowel the grass carp (carp, grass carp, and tilapia are all acceptable), and wash them repeatedly with running water. The black membrane in the belly of the fish must be washed away, otherwise the fish smell will be strong. .

2. Cut off the fins (it is best to cut off the ones near the head, because the fish head soup needs to be fried before making, and the fins are easy to burn), cut off the fish head and cook the soup.

3. Break the fish into two halves along the spine, and the fish head can also be cut open on opposite sides (avoiding the hardest part in the middle, you can use a kitchen knife and scissors in conjunction with each other) to facilitate frying.

4. Use a knife to make several slits on both sides of the fish body to facilitate marinating. Marinate the fish body with salt, cooking wine, starch, light soy sauce, ginger slices, and green onions for a quarter of an hour. Marinate the fish head with salt, cooking wine, and ginger slices for a while before frying.

5. Fry the fish head in the oil pan until both sides are golden. Take another pot, add an appropriate amount of cold water, add two slices of ginger, add the fried fish head, bring to a boil over high heat, then turn to low heat and cook until milky white. Just add a little salt before serving.

6. Preheat the oven to 200 degrees for 5 minutes; put the ginger slices and green onion slices of the marinated fish into a small bowl and set aside. Line a baking sheet with tin foil and place the marinated fish in the grill. In a plate, coat the surface with salad oil, and bake in the upper oven at 200 degrees for 20 minutes (bake for 15 minutes on upper and lower heat, and another 5 minutes on high heat, so that the surface of the fish can be roasted until it is slightly brown. It will vary depending on the size of the fish) < /p>

7. While grilling fish, prepare celery and coriander and cut them into sections.

8. Put an appropriate amount of oil in the pot, heat it and sauté the onion segments, ginger slices and garlic cubes. Continue to add 3 tablespoons of Pixian bean paste and 2 tablespoons of Laoganma oil chili, and stir-fry until the oil is bright. Add fish soup (you can add water, the advantage of adding soup is that it is very fresh, but the disadvantage is that the soup is a bit thick, and it does not look good enough when drizzled with oil). Continue to add homemade oil-splashed chili peppers, and after the water boils, add celery segments.

9. Add the celery segments, bring to a boil, add a little chicken essence and sugar, pour the soup on the fish, and continue to bake for 10 minutes.

10. Finally, sprinkle dried chili segments and white sesame seeds on the fish, drizzle with pepper oil, and sprinkle with coriander.