Main ingredient: bighead carp (grass carp, black carp)
Ingredients: sauerkraut, pickled red pepper, (wild pepper)
Spices Seasoning: Basic Seasoning (salt, monosodium glutamate (MSG), lay, cooking wine) White Vinegar
Process: Main Ingredients - Bone - Leave Thin Slices of Clean Fish Meat - Sliced - Soaked - Battered (Salt, MSG, Cooking Wine, Pepper)
Ingredients - Reworking Fish Bones Reworking Ingredients - Flying Water
Take the pot - Heat - Put down the Sauerkraut - Saute the Fragrance - Put down the Head of Ingredients - Broth (Wide) - Season - Put Down the Fish Slices - Boil it Maturely - Put it in a soup bowl - onion (sesame seeds) dried chili - pour oil.
Flavor: salty, fresh, sour and spicy, fish fillets smooth and tender.
*Sauerkraut fish practice in the chef's college to learn when the notes are so much, but there are more than one way in the middle, is not learned chef do not know, I came to hit home to talk about:
1 choice of main ingredients: I've done the restaurant, with what the fish have, which chub meat slightly powdered faggot, loose, sizing will be very difficult, but the price is cheap, the price of chub in the market in the 4.97 yuan, depending on the region, but most of the time there is no higher than 6 yuan per catty, most of the restaurants will not choose the silver carp to do pickled fish, but this fish used to practice or do the soup base can still make do.
Most of the restaurants choose the grass carp, because grass carp is also called grass mixer can grow to be very large, (but generally choose 3-5 pounds can be) meat than the chub fish and a little better than the pulp wrapped in a thicker point, the meat is very good, but lacks a little bit of blackfish strength, grass carp now the price of a website with a certain query is 8.79 yuan, which is a little bit of a big gap with my impression, the geographical difference, it is, in the Huaibei side of the 16th year! The price is about 6 yuan. It's slightly cheaper than blackfish and slightly more expensive than chub, so it's a good choice.
Blackfish is not much to say, the price is slightly more expensive, but the meat is tender and strong with less thorns, after all, blackfish is eating meat.
2 knife knife: pickled fish dishes are mainly concentrated in the difficulty of these points, knife, sizing, stirring small ingredients, soup how to burn rich and the last pouring not pouring oil.
Generally speaking, you will not even the first step to change the knife, not to mention the burn, the whole fish brought to the head, go to the tail, from the head of the extension of the middle bone sliced out of the two pieces, to go to the chest and abdominal bone, so that we can get two pieces of fish without bone spurs, this time with a slanting blade, can be sliced single slice, you can slice butterfly slices, 0.5 to 0.8 centimeters is best, and not the thinner the better, and more than 1 centimeter and a little thick.
3 fish mostly mucus, all to running water, soak water to mucus, but not soak too long, 10 minutes or so, you have to drain the water, gently squeeze the fish excess water to sizing.
4 sizing to be on the thick pulp, the method here is the same as the previous poached pork slices of sizing method, but the meat is different, then you need to treat it gently, while being careful of leakage of fish thorns injury.
5 stir fry small material here, each restaurant has each restaurant's practice, some people with canola oil stir fry, some people with lard, some people with small ingredients together stir fry, there are also fish bones also stir fry again, this is entirely the master of the individual technical sophistication and mastery of the fire, from which the different, that is, chef popular in the world of what you and what specialties, masterpieces?
6 broth burning method, with the above mentioned stir-frying small materials are closely related, but as long as the soup out of the color milky, rich can, said although simple, but are experience, large hotels in order to achieve the color of milky white with the choice of the three flowers of evaporated milk. The color of sauerkraut is yellowish, how the color of sauerkraut fried off is not as good as the soup, the choice of raw materials and fire oil temperature is very important, anyway, I burned out not so white! (There may be a layer of canola oil floated above the reason)
7 generally speaking, the last is not pouring oil, hotel coriander leaves embellish the color, the dishes out of the heat through the coriander leaves burned slightly with a little fragrance can be, but the chef for the pursuit of special features, there are a lot of then put a lot of small ingredients, such as minced garlic, peppercorns, mace, dry chili peppers, thirteen coriander, coriander leaves, and then pouring oil, the temperature of this oil as long as The oil temperature can be forced out of the flavor is good, do not need to boil high oil temperature like boiled pork slices.
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