Is barracuda also called channel catfish? , native to North America? . Zigong is also called pliers locally. Its meat is thick and spineless, its skin is smooth and tender, rich and delicious, its nutritional value is extremely high, and it has the characteristics of fresh and nourishing. Usually used to make clay pot rice, especially suitable for stewing with mustard tuber to show its umami flavor. The pliers cooked in this way are delicious, tender and smooth, and have a special taste. Barracuda mostly grows in sand or gravel without pollution and water quality? Large and medium-sized rivers with fast bottom velocity or flow velocity; You can also live in salty and fresh water. You can eat it safely.
Characteristics of suobian fish hot pot;
The color is red and bright, the aroma is overflowing, and the meat is tender and delicious, spicy but not dry.
Main ingredients:
Fresh barracuda1000g.
Adjustment and auxiliary materials
100g onion, 50g pickled ginger, 100g bullet pickled pepper, 100g single garlic, 50g pickled vegetable stalks, all hot pot bottom materials, 2g pepper, 10g refined salt, 100g cooking wine and 30g mash.
Specially recommended ingredients for scalding (5 persons):
Chicken gizzard 150g, cooked kidney slices 150g, meatballs 150g, cooked fat sausage 150g, spicy ribs 200g, ham sausage 100g, Flammulina velutipes 150g, etc.
Specially recommended dishes: 5 crispy watercress and Chili dishes.
Hot pot bottom material formula
Ingredients: Pixian watercress 150g.
Auxiliary seasoning materials: dried pepper 100g, dried pepper 30g, ginger slice 25g, rock sugar 15g, fermented soybean 20g, cooked vegetable oil 100g, and lard 200g.
Proportion of spices: 5 grams of star anise, 3 grams of cinnamon, 3 grams of kaempferia kaempferia, and 2 grams of fragrant leaves.
Nourishing medicine: licorice? 1 g, mint leaves 2g, yam 4g, aconite root 1 g, safflower 1 g, cardamom 2g, clove 1 g and medlar 20g.
Bottom material making program
1) Pre-cooking: Take 50g of dried chili, put it in a clear water pot, cook until the skin is soft, rinse it with clear water, and chop it into pieces, and it becomes Ciba chili. Put the remaining dried peppers and prickly ash into the pot, add a little cooked vegetable oil, bake with low fire, cool and chop with a knife, and then make into knife-edge peppers. All spices are ground into powder in the meat grinder, which is spice powder. Mince Pixian watercress slightly, take a clean medicine jar, put it into a tonic bag, add appropriate amount of water, first boil it with strong fire to remove floating foam, then boil it with low fire to make a thick juice, and take out the Chinese medicine bag for later use.
2) stir-fry the base material: put the pot on medium fire, add cooked vegetable oil and lard, heat to 40% oil temperature, add Pixian watercress, Ciba pepper, rock sugar, lobster sauce and ginger slices, stir-fry with low fire until the watercress is crisp and fragrant, add spice powder, nourishing medicinal juice and knife-edge pepper, stir-fry until the aroma is overflowing, and take out the pot to obtain the base material.
Hot pot oil formula
Hot pot oil is made of dried pepper, pepper, spices and other raw materials. It not only has the functions of thickening the hot pot marinade, keeping the temperature of the soup marinade and nourishing the scalding raw materials in the hot pot, but also has the functions of enhancing color, fragrance, hemp and spice.
Ingredients: 3000 grams of dried Chili and 0/000 grams of dried Zanthoxylum bungeanum.
Accessories: Pixian watercress 2000g, onion 1000g, ginger 150g, garlic 150g, star anise 200g, cinnamon 100g, rhizoma kaempferiae 150g, Amomum tsao-ko 50g and nutmeg. Cao Ling15g, weeding10g, rock sugar 50g, rice wine juice100g, cooked vegetable oil 20kg, butter 5kg and swill oil 20kg.
Specially recommended utensils: 100 cm x 100 cm stainless steel soup bucket.
Manufacturing sequence
1) Pre-cooking: Boil the dried chilies in a clear water pot until they are soft, then take them out, rinse them with clear water, drain the water, and process them into fluffy peppers. Bake dried Zanthoxylum bungeanum in a pot over low heat until crisp. Illicium verum and Cinnamomum cassia are broken into small pieces, Amomum tsaoko, Amomum villosum and nutmeg are broken, and Angelica dahurica, Cinnamomum cassia, Cao Ling and Paicao are chopped. Rock sugar is beaten to the size of soybeans. Cut the butter into small pieces. Rinse all seasonings with clear water and drain.
2) Making hot pot oil: put butter in a soup bucket with medium fire, add cooked vegetable oil and butter, heat to 30% oil temperature, add onion, ginger and garlic, stir-fry with Pixian watercress, Ciba pepper, rock sugar and pepper, and stir-fry with low fire until the aroma is overflowing, and the water is quick-drying and spicy.
When the pepper turns slightly white, add cardamom, Amomum villosum, nutmeg, star anise, cinnamon, kaempferia kaempferia, clove, angelica dahurica, fennel, cinnamon leaf and vanilla, stir-fry until the watercress is crisp and fragrant, cook rice wine, stir-fry with low fire until the water in rice wine completely evaporates, move the soup barrel away from the fire, let it cool, and cover it with 12 hour.
Technical enlightenment
1. When putting raw materials such as scallion, ginger, garlic, Pixian watercress, Bazin pepper and spices into the soup bucket, put them down slowly to prevent the pot from overflowing.
2. When frying, keep moving with a shovel to prevent the pan from sticking.
3. When using delicious raw materials such as chicken, duck, fish and so on as the main ingredients to make flavored hot pot, it is advisable to use less or no beef oil and use cooked vegetable oil, soybean oil or lard instead.
4. When making all butter chafing dish, all the grease is made of butter. When cooking pure oil chafing dish, all the oil is cooked vegetable oil.
Barracuda 1
1 green onion and 1 carrot? Four peppers and three small peppers.
Ginger 1 coriander 1 garlic 1 vegetable.
5 tablespoons of oyster sauce (3 tablespoons of pickled fish) and 2 tablespoons of fresh soy sauce.
Appropriate amount of cooking wine, steamed fish and soy sauce, 2 tablespoons of salt.
The practice of steaming barracuda
1. Prepare the required ingredients
2. Wash the onions, carrots, peppers and parsley in the auxiliary materials, and peel the carrots and garlic.
3. Use a sharp knife to cut a mouth on the drain side of the fish near the head to separate the fish intestines from the drain. The purpose is to clean the contents of the fish belly afterwards.
4. Treatment of barracuda: Wash the fish, put it in a basin, pour boiling water on the fish for a few minutes, and turn the fish over with chopsticks. At this time, the fish will have a layer of mucosa. Square your head with chopsticks, gently scrape off the film and clean it again. Because this barracuda is too long to hold the fish plate, I borrowed from the knife method of steaming fish in "Proud as a peacock", cut off the head, clean up the contents of the fish belly from the opening, and cut the back of the fish into strips more than a finger wide. Pay special attention not to cut off the belly of the fish. But barracuda's bones are hard and not easy to cut neatly. It doesn't matter.
5. Put the cut fish into a basin, add 3 tablespoons of oyster sauce, proper amount of cooking wine and salt, ginger slices and chopped green onion, turn it over by hand, mix all the seasonings evenly, seal it with plastic wrap, and marinate it in the refrigerator for one hour, which will taste better.
6. Put carrot slices, ginger slices and garlic slices on the steaming tray for later use.
7. Put the marinated fish body on the carrots in the steaming tray with the fish tail in the middle.
8. Put the fish head on the middle fish tail. Boil the water in the steamer, put it in the steamer, steam over high fire 15 minutes, and stew for another 5 minutes. Because the meat of barracuda is thicker, it takes longer to steam than ordinary fish, but the fish is not old and tender.
9. Take out the steaming plate, pour out the soup from the plate and slowly push the fish into the plate. (This step can be omitted, and there is no need to change the disk, because I think the disk looks better. ) Remove the onions and ginger from the fish.
10. Put the shredded onion and ginger in the middle of the fish dish.
1 1. Heat a wok, add proper amount of cooking oil, when the oil temperature is 60% hot, add diced Hangzhou pepper and small pepper, stir fry until raw, and pour in 2 tablespoons oyster sauce, 2 tablespoons fresh soy sauce, 2 tablespoons steamed fish and soy sauce respectively. Turn off the heat after frying.
12. Pour the fried soup on the fish while it is hot; My husband likes to eat coriander, so I put coriander around the fish plate. People who don't like coriander can omit this step.
13. The fish is delicious, with some vegetables.
skill
1. Don't be afraid of trouble when cleaning fish. Boiling fish with boiling water is indispensable.
2. The time for marinating fish is one hour, and it can be marinated for half an hour if the time is tight.
3. The last fried seasoning is enough, and the taste will not be too salty. Otherwise, it will cover up the delicious fish.