Paper-wrapped fish
Main ingredient main
1 fish? 5 mushrooms? 1 section of lotus root? 3 parsley Serves 2
Accessories others
1 small handful of coriander? 15 grams of Laoganma? 15 grams of chopped pepper? 15 grams of tempeh? 5 grams of pickled ginger? 6 cloves of garlic? 10 peppercorns 1 piece of bay leaf, a piece of cinnamon, 1 strawberry, 2 star anise, 15 dried chili peppers, 15 grams of cooking wine, 15 grams of rice wine, 30 grams of light soy sauce, 5 grams of dark soy sauce, 15 grams of cumin powder, and chili powder 15 grams? 5 grams of sugar? 5 grams of salt
The thin paper contained the fish body, but it could not lock in the aroma of the fish. What seeped out from the seams was still strong but not appetizing. Open spice flavor. Small but plump soybeans, oily green peppercorns, and various seasonings are boldly mixed to create a complex flavor, which is attached to the white and tender fish petals and soaked in.
How to wrap fish in paper
Step
1
Make a cut along both sides of the main bone so that the fish body can be flat Spread it out
Step
2
And then make a few cuts on both sides of the fish
Step step
3
Sprinkle with salt and cooking wine and marinate for 10 minutes
Step
4
Chop the ginger and mince it. Chop shiitake mushrooms, parsley, millet pepper, and cut lotus root into small pieces
Step
5
Pour oil into the wok and heat it up. The amount of oil is slightly smaller than usual for cooking. More. After the oil is hot, add dried chili peppers, peppercorns, bay leaves, star anise, cinnamon, grass nuts, minced ginger and garlic, and stir-fry until fragrant. Then add 1 tablespoon of Laoganma, 1 tablespoon of chopped pepper, and 1 tablespoon of tempeh, and stir-fry the red oil.
Step
6
Smell Once fragrant, add mushrooms, parsley and lotus root and stir-fry evenly. Add 1 tablespoon of rice wine, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, and 1 teaspoon of sugar
Step
7
Pour into the pot Pour in enough warm water, bring to a boil and continue to cook for 3 minutes to allow the aroma to fully release. In this step, you can taste the saltiness before deciding whether to add salt
Step
8
Prepare a piece of baking paper and lay the fish flat. In the center, sprinkle cumin and paprika. If the oil paper is too narrow to wrap, you can let the fish lie flat
Step
9
Pour the fried soup on the fish. Finally, sprinkle with chopped coriander
Step
10
Fold the baking paper, wrap the fish well, and tighten both ends
Step step
11
Brush the pan with a thin layer of oil. Add the wrapped fish. Brushing oil is to prevent the pot from dry-burning and damaging the coating
Step
12
Turn on medium-low heat and continue cooking for 10-10 seconds after you hear the sound of the soup boiling. After 15 minutes, wait until the fish is completely cooked, then you can open the oil paper
Picture of the finished product of paper-wrapped fish
Cooking techniques for paper-wrapped fish
Tips
Chinese catering emphasizes being in front of thousands of people. Even if the recipe is standardized, you still need to control the heat, time, and techniques, and these depend on people's hearts. Private kitchen and Jianghu cuisine are about human touch. Therefore, even if you get a standardized recipe, you may not become a god of food. Because you still need ingenuity.