1. "Sauce fish" is a famous specialty of Beijing cuisine. During the cooking process, water is used as the heating medium; the fire relies on the flavor of the sauce to be completely immersed in the fish, so that it has the aroma of sauce, the sauce has the taste of fish, and the finished dish is deep red in sauce, shiny and moist. Because no oil is used for frying, the fish meat loses less moisture, so the meat is very fresh and tender. 2. Wang Shizhen, the late super chef of Fengzeyuan Restaurant, was famous in the kitchen world for this dish in the 1950s. Nowadays, his apprentice, super chef Wang Yijun, is also good at cooking this dish. He is better than his master
Ingredients
Ingredients: Live carp...1 tail, minced ginger...15 grams , sweet noodle sauce...125g, cooked lard...125g, sugar...125g
Method: Remove the gills and fins of the live carp, scrape off the scales, disembowel the fish, remove the internal organs and wash them, place them at intervals of 0.83 on both sides of the fish. Make 1 cm crosswise cuts (cut to the fish bones, do not cut off the belly). Then, blanch the fish tail in a pot of boiling water for about 2 to 3 minutes to open the knife edge and remove the fishy smell.
2. Place the wok on a high fire, first add cooked lard, sugar, and sweet noodle sauce, mix well with 100 grams of water, and then add 1,150 grams of water. After boiling, add the blanched fish. When the soup boils again, switch to low heat and simmer for about 20 minutes. When 2/3 of the soup is left, bring to a boil over high heat. Finally, take the fish out and put it on the plate.
3. Keep the wok with the soup on a high fire, stir it constantly with a spoon (to prevent the bottom from being scorched), wait until the soup is thickened, then burn it on the fish, and then sprinkle it with Ginger powder is ready.
Note:
1. For high-end banquets, live mandarin fish can be used. It is better to use grass carp than carp, as the earthy smell is not strong.
2. Do not fry fish in oil to avoid losing the authentic flavor of Beijing.
3. Do not thicken the soup. The soup must be thicker, which is the so-called "self-made gravy".