Pepper Salt Fish Chin belongs to the Cantonese cuisine cuisine to enjoy the food is the real enjoyment of life, at the same time eating a lot of things are able to put aside, all the pressure will disappear, only immersed in the food in front of you. Below by me for you to introduce the pepper salt fish chin, I hope you like!
Authentic salt and pepper fish chin practice
Main ingredients: 800 grams of mackerel.
Accessories: 10 grams of green garlic, 25 grams of asparagus, 5 grams of starch.
Seasoning: 5 grams of sesame oil, 2 grams of monosodium glutamate (MSG), 15 grams of yellow wine, 5 grams of green onions, 30 grams of soy sauce, 2 grams of ginger, 15 grams of sugar, 30 grams of lard ***refined***.
Features of mackerel chin dumping water: mellow and flavorful, tender and fat meat, marinade tight package.
Production:
1, mackerel slaughtered and cleaned, take its mackerel tail meat that mackerel dumping water in the middle of the plate, and then take its cheek part and eye jaw where the meat that mackerel chin on both sides;
2, and then the bamboo shoots slices on the top;
3, frying pan set on a high flame and hot, oil sliding pan, and then under the cooked lard, add onion popping out of the flavor, then will be green fish tail, chin, bamboo shoots as is poured into the pot, frying side shake the frying pan for four or five seconds, that is, cook the wine, cover and simmer for a while;
4, and then into the minced ginger, soy sauce, sugar, meat broth 200 ml, boil, cover and change to a small fire for about 6 minutes;
5, to be the fish chin presents a green-gray color, the fish eyeballs white bulge, will be the frying pan back to a high flame, add MSG, burn thick broth, with a small flame;
5, to be fish chin presents green-gray color, fish eyes white bulge, will be the frying pan, add MSG, burn thick soup, with a small flame, and then the frying pan is the same, the fish eyes are white.
6, and then from the four sides of the pan into the cooked lard, and then shake the frying pan, turn it over, and then dripping into the sesame oil, out of the pan; 7, as it is in the plate, sprinkled with shredded garlic on top of it is done.
Mackerel chin dumping water production tips
1. mackerel chin: that is, mackerel jaw, including the cheek part and eye jaw, the meat in these places are very fat;
2. mackerel dumping water: mackerel tail, above the oil and meat, fat and thin, the most suitable for winter consumption;
3. use wet starch to thicken, it is necessary to use wet starch to thicken. When thickening with wet starch, shake the frying pan while pouring in the wet starch to prevent the soup from clumping.
Tips - Health Tips:
Mackerel is rich in protein, fat, calcium, vitamins and other nutrients, but also has therapeutic properties.
Tips - Food Compatibility:
Mackerel: Mackerel is not to be eaten with plums; mackerel is not to be fried in beef or mutton oil; not to be eaten with Jingzhi, Atractylodes macrocephala, Cangzhu.
starch *** broad beans ***: broad beans should not be eaten with snails.
Pepper salt fish chin practice two
1. will be slaughtered and cleaned fish into the dish, the chin on the side
2. into the bamboo shoots, will be the pan heated and poured into the oil, put the right amount of cooked lard, will be the onion stir-fried flavor
3. into the fish tail and the chin, into the bamboo shoots slices stir-fried for a few seconds
3. After pouring the cooking wine
4. Cover the pot and simmer for a while, then put the ginger, pour soy sauce, put sugar and broth
5. can be out of the pot, and finally sprinkle some shredded garlic finished.