Two, dollfish slaughter method: slaughter dollfish generally use two methods, 1, scalding, according to the size of the dollfish to be slaughtered to prepare a suitable steel bucket, first 90 degrees of water to prepare half a bucket, ready to cover, and then put the dollfish violently placed in the bucket immediately cover, about fifteen minutes, the dollfish is not in the tossing and turning, with a towel wrapped around the head, take out the scrape wash epidermal mucus to the surface of the clean no rice particles! So far, and then cut open from the belly, remove the internal organs spare. Another method of killing mainly for small dollfish, first dollfish head with the back of the knife smashed, from the neck of the fish cut a knife to bleed (do not cut), followed by 90 ℃ hot water immersion, and then take out to scrape the epidermal mucus, and then from the belly open, remove the viscera standby. Dollfish slaughtered weight for seven kills, that is, the choice of live weight of more than 3 kilograms of dollfish is best because of its thick meat, live six pounds of slaughter is completed about 4.2 pounds -4.8 pounds of meat with bones and skin, the rest for the viscera, blood, and secretions, viscera is also very good raw materials.
Three, specific production methods: the basic production of baby fish has five
A, milk soup baby fish production methods:
1, raw materials: take 700 grams of scraped and washed baby fish (about 2 pounds of live) knife for 1 cm square spare.
2, Accessories: mineral water or purified water 1500 grams, 20 grams of chicken powder, 7.5 grams of monosodium glutamate (MSG), 50 grams of garlic cloves, salt, 20 grams of ginger, 20 grams of chicken oil, sugar.
3, production: the net pot on medium heat with oil, when the oil burned to 5 into the heat of the garlic cloves, ginger into the pot to sauté for a few moments will be poured into the fish quickly turn the pot, to be tightened to the fish when poured into the mineral water and turn on the heat to adjust the soup, the soup to milky white skimmed off the froth and stewed for 5 minutes to the heat to join the other seasonings.
4, out of the pot on the plate: seasoning placed 3 minutes after skimming the foam dripping chicken oil into the prepared container can be.
Can also be used per person per container, there is a bottom of the fire is best.
5, flavor characteristics: original flavor, baby fish taste mellow, milk soup fresh.
B, stewed baby fish production methods:
1, raw materials: take 350 grams of scraped and washed baby fish (live about 1 catty), and then cut into small rectangular pieces with a knife.
2, auxiliary ingredients: 150 grams of bamboo shoots, 50 grams of cooked lard, 25 grams of cooking wine, 10 grams of sugar, 30 grams of water starch, 20 grams of green onions, 20 grams of garlic cloves, 10 grams of ginger, 10 grams of salt, 50 grams of soy sauce, 10 grams of chicken powder, 1,000 grams of vegetable oil (consumed about 50 grams), 200 grams of thick chicken broth.
3, cooking method: frying pan sitting on a high flame, add vegetable oil is hot, into the fish, deep-fried to golden brown out of the oil, asparagus knife into 1 cm square small pieces, over the oil out of the oil. The original pot to oil, sit on a high flame, add 25 grams of cooked hunting oil, and then into the onion, garlic cloves, ginger burst out of the flavor, and then put the fish, asparagus block upside down, add wine, soy sauce, salt, sugar, chicken broth, after the boil will be moved to the pot on the fire, cover the pot and burn for about 20 minutes, until the fish is cooked, will be moved to the pot on the high flame, add chicken powder, thickening with starch, and then finally add 25 grams of cooked lard upside down, drizzled with sesame oil on a platter on the table.
4, process key: a, fish with sauce sleeve first drowning 10 minutes, and then cooked. b without thickening, medium heat to 2/5 when adding chicken powder, out of the pot on the plate that is. c fresh baby fish is best to use as a casserole.
5, flavor characteristics: bright red color, soft and rotten mouthfeel, soup thick and mellow, unique flavor.
C, Cordyceps steamed baby fish production method:
1, raw materials: take a good hanging clean baby fish 350 grams (live about 1 catty), the best use of baby fish belly or the back of the fish meat, an average of twenty cut into spare.
2, Accessories: good red dates 10, Cordyceps ten (or Cordyceps flowers), Ningxia wolfberries 20, top quality clear soup 750 grams, 10 grams of salt, 10 grams of chicken powder, 10 slices of ginger, 10 grams of sugar, 20 grams of green onions, 20 grams of garlic cloves.
3, cooking method: will be flavored with good baby fish material into the pot boil after fishing standby. Prepare ten air cup with lid, each cup placed two fish material, and then in turn into the red dates, cordyceps, goji berries, ginger, the soup seasoned into each cup, covered with a steamer into the steamer for 20 minutes. Then take out each cup of ginger on the table can be.
4, the production of key: this is a salamander medicinal meal production methods, baby fish raw materials are best used now killed slaughtered, pickled onions, garlic must see out can not be steamed with.
5, flavor characteristics: soup please taste thick, meat tender and smooth.
D, the golden soup dollfish production method: (in Zhangjiajie also known as the golden salamander cup)
1, raw materials: take a good hanging clean dollfish 350 grams (live about 1 catty), the head and tail can be, cut into an average of twenty pieces, the size of the block the more uniform as well as the better, cut the good spare.
2, Accessories: 250 grams of homemade pumpkin sauce, 20 grams of cooked lard, 10 grams of sugar, 30 grams of water starch, 20 grams of green onion, 20 grams of garlic cloves, 10 grams of ginger, 10 grams of salt, 10 grams of chicken powder, 1,000 grams of vegetable oil (consumed about 50 grams), 250 grams of thick chicken broth.
3, cooking method: 20 pieces of baby fish with salt, chicken powder, scallions, garlic, ginger flavor for 10 minutes, frying pan sitting on a high flame, add vegetable oil is hot, into the fish sliding oil out of the oil. Frying pan with chicken broth to boil, pour into the fish with salt, sugar, after boiling the pot will be moved to the fire, cover the pot to burn about 20 minutes, to be cooked fish, and then add pumpkin sauce, cooked lard, thickening with water starch dripping oil loaded into the steaming hot ten bits of cup on the table can be.
4, the production of the key: the fish must be cooked to put pumpkin sauce, this dish with fresh fish can also be.
5, flavor characteristics: golden color, taste and smell.
E, salamander treasure soup production method:
1, raw materials: baby fish miscellaneous 100 grams of fish intestines cleaned evenly into small knots, fish liver cut strips, fish belly cut strips of fish intestines and knots of the same size washed and spare.
2, auxiliary ingredients: 50 grams of white mushroom slices, 10 grams of ginseng, 3 grams of cumin, 10 grams of cooking wine, 30 grams of cooked lard, 10 grams of sugar, 30 grams of water starch, 20 grams of green onion, 20 grams of garlic, 10 grams of ginger, 10 grams of salt, 10 grams of chicken powder, 500 grams of thick soup.
3, cooking method: the fish with wine, salt, chicken powder, onion, ginger, garlic, marinate for 10 minutes, put into the casserole, casserole, add thick soup on the high fire into the other auxiliary ingredients and the appropriate amount of water, together with the high-fire stew for 10 minutes, change the fire simmering for 20 minutes to pick up the other molding auxiliary ingredients (to stay in the white Lingzhi mushrooms) skimming thickening into the thickening of the floating foam.
4, the key to making: fish miscellaneous, be sure to wash clean, and then soak in water for some time, in the soaking with water slightly add some white vinegar, fish intestines should be carefully knotted.
5, flavor characteristics: fish belly crispy, fish liver soft, fish intestines tough smooth, peculiar taste.