Authentic Szechuan cuisine dry roasted fish practice
Authentic Szechuan cuisine dry roasted fish practice. The nutritional value of fish is very high, fish practices are many, braised fish, pickled fish, fish stewed in broth, grilled fish, etc., people like to eat because the fish is less fat, not greasy, the following look at the authentic Szechuan cuisine dry roasted fish practices.
Authentic Szechuan cuisine dry roasted fish practice 1
Main ingredients:
carp, pork, mushrooms, asparagus, salt, soy sauce, ginger, scallions, cooking wine, cornstarch, coriander, pepper
Practice steps:
1, the fish will be cleaned up, and then wipe off the water with kitchen paper, and then carp inside and outside the carpet with a little pepper, marinate for 15 minutes;;
2, the carp with a small amount of pepper, marinate for 15 minutes.
2, will be foaming mushrooms cut into small dices, asparagus boiled in lightly salted water, cut into small dices, pork washed and cut into small dices, standby;
3, with cooking wine, soy sauce, salt into a juice standby;
4, the fish marinade, after the fish surface smeared with a thin layer of cornstarch;
5, in the pan into the oil, the oil is hot and after the fish frying. fish frying pan, frying one side and then flip over to the other side and then fry;
6, fish frying in a plate spare; and then another pot, the ginger and green onion incense, and then under the diced meat stir-fried until browned, and then under the mushrooms and asparagus diced and stir-fried until cooked, and then poured into the sauce before mixing the spare;
7, and then into the fish frying, add enough water, to be no more than two-thirds of the fish. two-thirds of the way. Boil over high heat, then simmer over low heat for 10 minutes, turn the fish over and then slowly simmer the other side, so that both sides of the fish are fully flavored, and then sprinkle with cilantro can be!
Authentic Szechuan cuisine dry roasted fish ` practice 2Raw materials are not limited, grass carp, yellow croaker, carp, crucian carp can be
1: Take 750 grams of 1 fish, scrape off the scales with a knife, open up, in addition to viscera, picking out the gills, wash. The knife on both sides of the fish body curved cross flower knife, deep to the fish bone, put a little salt, yellow wine marinade
2: Pour the pan into the amount of salad oil can be submerged in the fish can be, burned 7 into the heat. Along the edge of the pan slowly into the fish fry until both sides of the golden brown fish out (oil temperature should be high, otherwise the fish is easy to fry broken, affecting the appearance of the dish)
3: again take 150 grams of oil under the fat 30 grams of diced sautéed out of the oil plus ginger, garlic diced 15 grams of popping aroma.
4: and then in turn under the fish flavor pepper paste, chopped soybean paste 25 grams of each stir-fried until crispy, sprayed into the wine and soup boil
5: put the fish (soup did not over the fish is appropriate) boil, add 15 grams of sugar and the right amount of salt, monosodium glutamate (MSG). At this time, the pot will be moved to a small fire to keep the soup slightly open, otherwise the soup is easy to simmer dry, the fish is not easy to burn through, and easy to burn paste, slow stewing, until the fish burn through.
6: the fish soup simmering on low heat, to keep stirring with a spatula, so that the juice is fully integrated into the fish, to be thickened when the fish juice into the red oil, vinegar, onion granules, millet pepper rings, poured on the fish that is good
Authentic Szechuan cuisine, dry-roasted fish practice 3dry-roasted Mandarin fish
Ingredients
Ingredients main ingredients: Mandarin fish Seasoning: wine, minced green onion, minced ginger, minced garlic, minced dried chili pepper, soy sauce, salt, chicken essence, sesame oil, cooking oil
Directions
1. gutted Mandarin fish, cleaned, cut crosses on both sides of the knife, put into the pot and fry until the skin of the fish is brown when fishing;
2. sit in the pot on the fire and pour the oil, the oil is hot, put the cooking wine, soy sauce, salt, chicken essence, clean water and Mandarin fish and burn for 3 minutes, then add the Onion, ginger, garlic, dried chili pepper, burn two minutes, when the soup is thick, dripping into the sesame oil, served on a plate can be.
Tips
Characteristics
Spicy and thick flavor, golden color.
Dry roasted guppies
Recipe Description
This dish is juiceless, red color, tender, flavorful, salty, spicy, sour and sweet.
Ingredients
Main ingredients: 500 grams of Mandarin fish,
Accessories: 100 grams of fat and lean pork,
Seasonings: 5 grams of salt, 20 grams of sugar, 10 grams of vinegar, 50 grams of green onions, 40 grams of soy sauce, 10 grams of pickled peppers, 30 grams of vegetable oil
Practice
1, guillotine fish (Mandarin fish) disemboweled, remove scales, gills, viscera and clean with water. clean with water;
2, with a knife on both sides of the fish body cut a few knives, rubbed with salt marinade for 2 minutes;
3, will be fat and lean pork chopped into fine;
4, green onions to remove the roots and whiskers, washed, cut a 6 cm long section;
5, pickled red chili peppers to remove the seeds and chopped finely;
6, will be sugar, vinegar, monosodium glutamate with the appropriate amount of water to mix vinegar sauce;
7, frying spoon on the fire with oil, burned 60% hot, under the fish fried into a light yellow;
8, casserole set on high heat red, pour oil, under the minced meat stir-fried;
9, bright oil, meat crisp, under the green onions, pickled peppers, and stirring;
10, add vinegar and sugar sauce, sugar, soy sauce and soup, open under the fish;
11, in the small fire on the burner for 5 minutes, turn over, dry soup when bright oil Into the plate;
12, the pot of all things together, hanging on the fish.
Dry-roasted sand tip fish
Ingredients
sand tip fish, green and red peppers, ginger, garlic, cooking wine, soy sauce
Method
1, sand tip fish clean, salted for 20 minutes into the flavor
2, pan hot oil, carefully into the sand tip fish
3, low heat and slow Fry until golden brown on both sides
4, green and red peppers cut into circles, garlic sliced, ginger shredded, red pepper cut into circles
5, fried fish standby
6, the bottom of the pan oil, burst incense ginger and garlic
7, into the green and red peppers stir-fried to the raw
8, fried fish into
9, add wine, water, soy sauce, simmering for a little bit to collect the juice
Dry Roasted Carp
Ingredients
1 carp, 25 grams each of green onions, mushrooms, asparagus, dried red chili peppers, green chili peppers, 50 grams of diced pork. Seasoning oil 2 kg, 25 g red chili oil, 2 tbsp spicy bean paste, 3 tbsp sugar, 1/4 tsp each fine salt, monosodium glutamate, a little green onion, ginger and garlic.
Practice
1, carp scaling, gill removal, in addition to internal organs, clean, in the fish body on both sides of the curved "orchid flower knife", wipe a little wine, soy sauce marinade to taste, into the 80% hot oil, deep-fried to the skin a little hard, fish out of the control of the net oil; green onions, mushrooms, asparagus, dried red chili peppers, green peppers, respectively, into a small diced standby.
2, frying pan on the heat, add the bottom oil into the pork sautéed until browned, add green onions, ginger, garlic, green onions, dry red pepper burst incense, cooking wine, vinegar, into the spicy bean paste, mushrooms, asparagus continue to stir-frying, add sugar, salt, add soup boiling, put the fried carp, turn the fire burned until cooked, see the soup thick thick, add monosodium glutamate, diced green peppers, move back to the high fire juice, dripping red chili oil can be.
Material replacement
carp replaced by crucian carp, said dry roasted crucian carp.
Changes in taste
Seasoned with soy sauce, sugar, salt thickening called braised carp.