Chongqing Wanzhou grilled fish how to do, tender fish, soup delicious it?

Stone pot fish circulation has been more than a thousand years of history time. Stone pot fish is originated in Chongqing Wushan and Wuxi two counties, and carry forward in Wanzhou food specialties. Paper baked fish is a new generation of physical and mental health from Wushan stone pot fish, compared to the traditional stone pot fish, from the main and auxiliary ingredients selection, seasoning mix, baking methods and other levels are carried out to improve and change the new.

Paper baked fish abandoned the traditional carbon baking method, paper instead of carbon fire neither traditional restaurant fuel oil heavy smoke, nutrients less and less outflow, fish more tender, the physical and mental health of the ingredients in the first place. Coupled with the independent innovation of seasoning prompted by its physical and mental health, environmental health, environmental protection and good taste characteristics are widely praised by customers! Main ingredients: 1 sea bass, 200 grams of bamboo shoots, 150 grams of bean sprouts, 100 grams of dried bean skins, 1 corn, 2 celery.

Accessories: 1 head of garlic, 2 scallions, 8 grams of ginger, 1.5 teaspoons of dried peppercorns, 20 dry finger peppercorns, 100 grams of hot pot material, 2 teaspoons of Laogama Chili Sauce, 1 teaspoon of sugar, 1/4 teaspoon of sesame oil, 1/2 teaspoon of sesame oil, 1.5 grams of five-spice powder, a small amount of white pepper, a teaspoon of oil, 1 teaspoon of rice wine, 500 mL of cooking oil (consumed 50 mL), fragrant Lai A small amount of sesame seeds. Production process:

first step

perch gutted organs to remove gills and scales cleaning reserved. Cut the spine of the sea bass, remember not to disconnect. Cut open the front face of the fish. Wipe the water on the fish, put it into the pot in the center to fry until golden brown, fish up and set aside.

Step 2

Cut strips of bracteate and boil reserved; celery cut diagonal knife nicked; dry bean skin cut strips nicked; green bamboo shoots peeled and cut large pieces nicked; bean sprouts cleaned nicked. Mix hot pot ingredients, Lao Gan Ma chili sauce, sugar, sesame oil, sesame oil, pepper oil, five-spice powder, white pepper, cooking oil and rice wine.

Step 3

Cut a large section of green onion, peel garlic and cut into small pieces, cut a large area of ginger, and cut dried finger chili peppers into two pieces to set aside. Place the processed vegetables and fruits into the baking dish and put the fried fish on top.

Step 4

Put the oil in the pot, put in the onion and garlic, dry peppercorns and dry fennel gradually stir-fry the aroma on a civilian fire. Stir fry the aroma and put in the fried sauce and stir fry well. Put in 500mL of water and boil over moderate heat. Pour the seasoning into the baking dish containing the vegetables and fish, the sauce should be before the sea bass. Turn the oven down to 200°C and bake the fish in the electric oven for 15 min. 5 min. Remove the fish and sprinkle with chopped chanterelles and sesame seeds.