Authentic boiled fish practices (Chongqing) Main ingredients: 1 grass carp (1000 grams or so) Accessories: 1 egg 1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic cloves, 8 grams of green onion knuckles, peppercorns, dried chili peppers, an appropriate amount. Production process: 1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take down two fans of fish, the fish head, money bone made into blocks. ...

Authentic boiled fish practice (Chongqing)

Main ingredient: 1 grass carp (about 1000 grams)

Accessories: 1 egg

1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of salt, 3 grams of monosodium glutamate (MSG), 4 grams of pepper, 15 grams of wine, 3 grams of ginger, 7 grams of garlic cloves, 8 grams of green onion joints. Grams, pepper, dry chili pepper appropriate amount.

Production process:

1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take off two fans of fish, the fish head, money bone made into blocks.

2, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

3, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up into the soup pot.

4, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish pick up, put on the fish bone. Then add ginger slices, garlic cloves, green onion knots, pepper, monosodium glutamate, peppercorns and dried chili peppers.

5, clean the pot, put salad oil burned to seventy percent hot and poured into the soup pot, simmering for a minute or two into.

The flavor of the good and bad depends on the good and bad of the raw materials of pepper and chili and the level of simmering red oil. Restaurants generally have red oil beforehand Ao, pay attention to the temperature of the oil, high is easy to wash paste pepper, dried chili; low is no spicy flavor and aroma. Fish must be live fish, grass carp, black fish, fat head, carp can be. Soup must have flavor, blanched fish fillets have flavor. In addition to the family do once with two or three pounds seems to be a waste of some, and pepper, chili pepper according to their own taste discretionary increase or decrease.

The second generation of "boiled live fish"

The second generation of "boiled live fish" detailed practice:

The boiled fish is also known as "boiling fish" and in the north, most places, especially in the northeast. Most places, especially in the northeast, are accustomed to call "boiled live fish" This dish originated in Sichuan, Chongqing, Jiangbei area, popular in recent years in the northern part of China, in Sichuan, the majority of chefs have given it a very imaginative name "Boiling Fish", because dishes Boiling oil on the table, loved by the majority of diners. Today I am here to introduce you to a "Sichuan Barilla Square company" original "second-generation boiled live fish" production methods, only for the reference of your peers in the industry.

Main ingredient: Rhinoceros chub shaved to the bone, out of the net material 1500 grams

Accessories: 300 grams of cucumber strips Fresh Luohan bamboo shoots 250 grams of Jiuzhaigou Valley fresh Tribute to the vegetable 250 grams

Seasoning: 1500 grams of special oil, 10 grams of small milled sesame oil, ginger 250 grams of onion 250 grams of garlic 500 grams of cilantro 100 grams of onion 50 grams of anise 100 grams of Sannai 100 grams of cinnamon 25 grams of clove 25 grams of cardamom 50 grams of cardamom 25g Clove 25g Cardamom 50 Cao Guo 50 Xiang Guo 60g Coriander 50g Aniseed 150g Comfrey 50g Sichuan Pepper Green Pepper Er Jin Zhu Pepper Asahi Pepper Pixian Douban Homemade Patty-cake Pepper Swiss Chicken Powder Star Lake Brand Ethyl Maltol, cooking wine, beer.

Preparation: (1) chub meat horizontal knife cut 8 centimeters section, horizontal knife slice about 0, 7 cm thin fillet. Rinse and drain with water, add a little ethyl maltol, 1 cup of beer, three spoons of salt, three spoons of chicken powder, and evenly seasoned and standby.1

(2) cucumber core, peeled, cut 5 cm long section, fresh bamboo shoots, cut off the old man, torn into long strips, fresh gonorrhea cut 5 cm long section, add the bottom of the flavor, stir fry the pot, used as a bedding material vegetables.

(3) pot on a high flame with 2 kg of water, put three small spoons of salt, Swiss chicken powder three small spoons of cooking wine, onion and ginger juice 50 grams, after boiling over high heat, the fish slices drained of water, dry control into the boiling soup jin system five cooked, drained out of the fish slices of water, put into the basin with low material standby.

(4) pot on high heat and scooped into the secret ingredient oil 1, 5 kg, the oil temperature in the pot reaches 6 into the pot, three times evenly poured into the basin dripping with sesame oil. The food handlers need to take advantage of the pot boiling at the fastest speed to the guests table, the waiter with a small funnel oil fried peppercorns, chili peppers can be eaten after fishing out.

Secret material oil method: (1) will Pixian bean paste and patty cake pepper, coriander, green onions, ginger section of the oil fried dry brisket aroma excellent, into the above spices, micro-fire stir fry for about 2-3 hours, fish out the dregs of the material, while the residual temperature of the oil into a little comfrey to enhance the color can be. Note! The color should not be too dark.

(2) Beer and maltol help to remove the fishy and dissolve the strange, increase the tenderness of the dish, moderate amount can be. -

(3) This method is also suitable for cooking bullfrogs, boneless loach, eel and other easy to mature fiber finer raw materials.

The dish is characterized by a warm atmosphere, red soup, green onions, and fresh, tender fish.

Cha Xiang Mouth Fish

Features: selection of ordinary materials, Cao made simple, fresh, salty and spicy, tea flavor, especially suitable for the taste of southerners.

This dish was originally Henan Xinyang "grassland Xingfa food court" hot dishes, by the Chinese Cuisine Association member, the famous chef Mr. Lv Weizai brought to Beijing "full of mouth restaurant", become a signature dish, each copy of 58 yuan, the profit is very substantial. 2004 years. Mr. Lv cooperated with others to establish the Jiangxi Pingxiang "aroma floor" hotel, this dish has become the store's prosperous dishes, the average daily sales of about 60 copies, and now the aroma floor has been opened in Pingxiang two branches, this dish is still enduring.

Raw materials: fresh grass carp 1 (1250 grams).

Seasoning: homemade tea sauce 50 grams. Salt 2 grams of Mrs. Le chicken 5 grams, 5 grams of monosodium glutamate (MSG), 3 grams of chicken juice concentrate, 3 grams of sugar, 50 grams of chili powder, 30 grams of ginger, 50 grams of salad oil, 60 grams of scallions, 30 grams of cooked sesame seeds, 30 grams of peeled sesame seeds. Peeled cooked sesame seeds 30 grams. Guangdong rice wine 25 grams, white pepper 5 grams of soup 2000 grams, soy sauce 5 grams of red pepper rings 5 grams.

Tea sauce detailed production methods: (please see the site, "wang dish secret" in detail)

Methods:

(1) grass carp slaughtered and washed from the back along the spine to break open the fish on both sides of the corrugated knife cut with salt, rice wine, 2 grams of white pepper, 2 grams of monosodium glutamate marinade for 2 hours.

(2) sesame seeds with scallions into the fish pot with the bottom (so that the fish soup can be sesame seeds and scallions wash away. (so that the sesame seeds and scallions can be washed out and flavored evenly).

(3) In a pan with oil, add ginger slices on low heat. Add chili powder, homemade tea sauce, 3 grams of white pepper, 5 grams of chicken essence, sugar, stir fry for half a minute over low heat, add broth to boil, down into the grass carp with a lid on the medium heat smoke cooking 3 minutes to fish just cooked, seasoned with 3 grams of monosodium glutamate (MSG), embellished with red pepper rings, out of the pot into the fish pot, dripping Yanyuan by the table can be.

Technical key:

1, due to the stewed fish time is relatively short, so marinated fish must be marinated enough time, so that the fish meat flavored otherwise the dish taste is not good. For 1250 grams of fish should be marinated for 2 hours the larger the fish the longer the marinating time.

2, grass carp 1250 grams of the best choice, the weight error should be between 1250-1500, this head of fish meat tender and not a lot of fish thorns. If the fish is too small fish meat is sticky and more small thorns taste bad. If the fish is too big, the fish meat is more dead, not tender and smooth also affects the taste of the dish.

3, simmering fish with medium heat can be simmered for 3 minutes can not be cooked for too long, otherwise the fish become old, because the tea sauce flavor is relatively strong, so the fish simmering a little on the flavor

4, the production of tea sauce is the key to this dish must be strictly in accordance with the ratio.

5, the grass carp should pay special attention to the knife. First of all, should be from the back of the fish along the spine break open break open should pay attention to both sides of the fish meat thickness should be basically the same, otherwise the thin side of the fish meat in the shape of the side, will be due to uneven force and scattered. Secondly, when you change the corrugated knife, you should pay attention to the depth of the knife should be the same, otherwise in the stewed fish due to the depth of the knife is not the same, the fish is not evenly heated a little bit of attention, the fish knife deep place will be stewed broken, affecting the effect of the dish.

6, the pot should pay attention to the stereotypes of fish, should be the back of the fish down fish belly up fish with spine side of the bend (fish in the break, there is a side with the spine. One side does not bring, such as bending in the opposite direction, the fish will be broken). If you make adjustments when plating, the fish is easy to break.

7, fish plate should be a larger leaky spoon will be in accordance with the fish into the pot when the shape of the fish up, into the fish plate a little styling can be dripping soup.