Dry-roasted fish is a famous dish in Sichuan style. It is cooked by Sichuan cuisine "dry-roasted". Grass carp is the main ingredient. Dry-roasted fish is made at home, and carp, yellow croaker and crucian carp can also be used.

High-end, better taste can be made of mandarin fish. Mandarin fish is a good seafood. Dry-roasted mandarin fish has the characteristics of bright red color, salty and slightly spicy aftertaste, soft texture and complete shape, which is comparable to Hangzhou cuisine Sweet and Sour Mandarin Fish.

In addition, mandarin fish is rich in protein, calcium, phosphorus, iron and zinc, and also contains vitamin A, vitamin B 1 and vitamin B2. It can strengthen the spleen and nourish the stomach, and is suitable for asthenia and anorexia.

Here we share the practice of "dry-roasted mandarin fish", the signature dish of Chengdu brand store.

Raw materials:

Mandarin fish, Pixian watercress, ginger rice, garlic rice, diced cooked ham fat, marble onion, cooking wine, salt, pickled pepper, sugar, vinegar and salad oil.

Production procedure:

1. Slaughter and clean mandarin fish, cut several knives on both sides of the fish with a knife (no thorns can be seen), taste with cooking wine, salt, ginger and onion for about 10 minute, fry in 80% hot oil pan until the skin is tight, and take it out; Pixian watercress and pickled peppers are finely chopped.

2. Put the oil in the wok on fire, heat it to 20% heat, add watercress and pickled peppers, stir-fry until the oil turns red, add water and cook for a few minutes, remove the residue, add cooking wine, salt and sugar, put the fish in the wok, and bring to a low heat after boiling.

Add diced ham and fat meat. When the thick back of the fish can be gently inserted with chopsticks, move the pot to wanghuo, add monosodium glutamate and gently rotate the end of the pot. When the soup is almost dry, put the fish into the dish. Collect the soup in the pot with medium heat until it is bright, add marble onion and vinegar, push it evenly and pour it on the fish.

Operation essentials:

1, the oil temperature of fried fish should be high, so as to set the skin, keep the fish tender and keep the water from going out.

2. Cook the fish with a small fire, and shake the fish at any time to avoid sticking to the pot.

3. When collecting juice, use medium fire, do not hook it, and let it dry naturally.

I hope it will help the questioner.