Compared with traditional boiled fish, this dish has the following two highlights:

1, Longli fish is selected as the dish, which has tender taste, no thorns and low cost.

2. Combine the tastes of pickled fish and boiled fish, fry the pickled fish to the end, and finally pour a lot of oil peppers. The pickled fish in the dish is sour and fresh, and the boiled fish is spicy and delicious.

1, 500g of Longli fish is replaced by a spatula, washed and put into a basin.

2. Add a proper amount of salt, monosodium glutamate, cooking wine, pepper, egg white and raw flour to Longli fish, grab it evenly, marinate and size it, slide it into 30% hot oil, and remove the oil.

3. Add 50g of lard and salad oil, 8g of pepper, 0g of ginger10g, garlic slices, pepper, pickled ginger slices, Zanthoxylum, 0/5g of Pixian bean paste15g, spicy girl paste, pickled pepper, stir-fry, and add shredded sauerkraut.

4. Add the fillet of Longli to the original soup and cook until it is slightly boiling, and adjust the appropriate amount of chicken essence and sugar.

5. Pour the Longli fish into the container, and pour the pepper oil 15g.

6. Heat 80 grams of salad oil under the pot, add 10 grams of pepper and 30 grams of dried Chili rings and fry until cooked. Pour the arowana on the pot and sprinkle with cooked sesame seeds.

Production key: Longli fish should be bigger when changing slices, otherwise the fillets are too tender and easy to break when cooking.

Double-flavored catfish

Sales features: There is a catfish dish in our store that sells well, but the method is not complicated. It only takes about 6 minutes from the time the guest orders food to the time the food is served. The food is served quickly and tastes good, which is almost a must.

Ingredients: a fresh catfish, 250g onion leaves, 5g white sesame seeds and10g chopped green onion.

Seasoning: Material A (cooking wine with honey 200g, tomato sauce with Lee Kum Kee seafood sauce 500g, Lee Kum Kee ribs sauce 250g, Lee Kum Kee barbecued pork sauce 750g) and salad oil 40g.

Making:

1, the catfish was slaughtered and cleaned, and cut into 0.4 cm thick slices with a straight knife.

2. Wash the green onion leaves and cut them into 2-3cm segments.

3. Mix the material A evenly into catfish material for later use.

4. When the guest orders, take 350g catfish slices, add 30g catfish material and mix well.

5. Take an iron plate or clay pot, put it on the clay pot stove, sprinkle with chopped green onion leaves and smooth it, pour in salad oil, then spread the catfish slices mixed with sauce on the chopped green onion leaves, cover them, and heat them for 3 minutes on medium heat.

After 6.3 minutes, remove the cover, take 20 grams of prepared catfish material, brush it on the surface of catfish, cover it, and continue to heat it for 2 minutes on medium heat.

7.2 minutes later, open the lid again, brush 20g catfish material on the surface of catfish, cover and heat for 30 seconds, open the lid, sprinkle with white sesame seeds and chopped green onion, and cover to serve.

The key: when choosing catfish, you must not choose too fat. The weight of each catfish should be controlled at about 800g. Don't choose catfish that are too big. If the fish is too big, the fat content in the fish will be high and the dishes will be greasy.

Tip: In addition, you can also make this dish into a double-flavored catfish:

1. Dissolve 7 grams of chicken essence with a little water, add 3 grams of self-grinding white pepper, 5 grams of honey and 35 grams of perilla hot sauce, and stir evenly to form hot sauce.

2. Add 175g catfish slices into the prepared spicy sauce, mix well, put them on one side of the iron plate, sprinkle 20g green pepper and 5g red pepper, put the catfish mixture of 175g catfish slices on the other side of the iron plate, and then heat them until the fish is cooked according to the above method.

Palace signature fish

Ingredients: grass carp, dried Chili festival, pepper.

Seasoning:

Material A (salt, cooking wine, ginger and onion juice, raw flour)

Material b (ginger rice, garlic rice, chopped green onion, watercress and ciba pepper)

Material C (salt, cooking wine, monosodium glutamate, chicken essence, pepper, sugar)

Method:

1. Wash grass carp, cut it in half from the back, taste it with material A, put it on a plate, steam it in a cage for 8 minutes, and take it out for later use.

2. Heat the spicy red oil in the net pot, stir-fry the material B evenly, add a small amount of fresh soup to boil, add the material C to taste, and pour it on the fish in the plate.

3. finally, sprinkle with dried Chili festival and Chili fried with hot oil, and sprinkle with cooked sesame seeds and chopped green onion.

Iconic bovine carpal bone

Raw material: bovine wrist bone 10 kg.

Seasoning: Material A (star anise, dried pepper each15g, cinnamon and tsaoko each10g, pepper 8g, cardamom and fragrant leaves 5g).

Material b (onion, carrot, celery, pepper 1kg, ginger 300g, onion 250g).

Material C (500g light soy sauce, 250g cooking wine, salt 120g, chicken powder and rock sugar 100g, 300g wrapped red yeast rice), 300g cumin and 300g Lee Kum Kee garlic sauce.

Making:

1. Thaw the bovine wrist naturally, blanch it in boiling water, skim off the floating foam, remove it and wash it.

2. Set the stainless steel barrel on fire, put it into the bovine carpal bone, inject clear water (don't break the bovine carpal bone), add the materials A, B and C, boil it with low fire, take out the Redmi bag, continue to cook it with low fire for about 40 minutes, after the bovine carpal bone is broken, turn off the fire and soak it for 1 hour, and then take out the soup.

3. Bake the cooked calf wrist in the oven (230℃ in front fire and 200℃ in bottom fire) for about 15 minutes. When the surface turns golden, take it out and put it on a plate with cumin and Lee Kum Kee garlic sauce.

Cumin material: 65,438+0,500g Chili powder and cumin powder are fried in a hot dry pot, then 250g salt, 220g chicken powder and 500g sesame seeds are added and mixed well.

Gold medal Cui Cuicui

Ingredients: duck intestines100g, fresh yellow throat150g, duck gizzard100g, green bamboo shoots 200g, parsley segments10g.

Seasoning:

Material a (white pepper 0.5g, salt 1g, cooking wine 5g, starch 10g, white vinegar 15g).

Material b (cooking wine 10g, salt 3g, ginger 5g and onion 4g)

Material c (red bean paste 15g, salt 3g, chicken powder 5g)

Material D (6g of Zanthoxylum bungeanum oil, 3g of Zanthoxylum bungeanum oil and 2g of white sesame).

400g red soup

Output: 1. Wash duck intestines, add material A, stir well, marinate for 3 minutes, blanch with boiling water, stir with chopsticks when scalding, take out for 5-8 seconds, soak in ice water for 20 minutes, cut into pieces of about 14 cm with scissors, and put in a large bowl.

2. Change the fresh yellow throat into pieces, put a broom knife on each yellow throat, quickly blanch it with hot water at 85℃, roll it up, take it out and put it in a big bowl.

3. Tear off the grease and yellow skin on the surface of the duck gizzard, rinse it with clear water several times, rinse it thoroughly, and make a cross knife on the protruding side of the duck gizzard, without cutting off the bottom. Add cooking wine to material B and marinate for 10 minute, then put it in a boiling pot with material B until the duck gizzard changes color, take it out and put it in a big bowl.

4. Cut the green bamboo shoots into pieces, put them in a big bowl after cooking, and put the scalded yellow throat, duck intestines and duck gizzards on the green bamboo shoots.

5, the pot is on fire, after the red soup is hot, add the C material to taste, then pour the D material, put the pot on the three chips with green bamboo shoots, and sprinkle some parsley when you go.

Technical key:

First, the main ingredients of the blanching time. The three main ingredients are crisp and tender. In the initial processing, in addition to removing the odor, we should also pay attention to the fact that the blanching time of raw materials should not be too long, about 8 seconds, otherwise it will not be brittle.

Second, red soup should be cooked in advance. The method is to put 500 grams of mixed oil in the pot (salad oil and cooked lard are mixed at the ratio of 2: 1). When it is heated to 40% to 50%, add 50 grams of old ginger slices and red millet pepper segments, 100 grams of garlic seeds, 25 grams of dried Erjing pepper, 20 grams of dried green pepper and dried red pepper and stir fry.

Jianghu Yiwangxian

Sales features: this dish has changed the single taste of braised fish heads in the past. Five kinds of raw materials in Taihu Lake, silver carp head, white shrimp, snail, stickleback and eel, are cooked together, and all kinds of ingredients attract each other and are delicious.

Chopping board:

1, fresh silver carp head 1500g, split in two, cut two holes in the thick part of the fish head and clean it.

2, 500 grams of snails after standing with clear water, pick out impurities, foreign bodies, wash off the tail dirty things, flying water.

3. Wash four stickleback fish (weighing about 200g), add 3g of salt and monosodium glutamate, 5g of onion and 5g of ginger to taste.

4. Blanch 300 grams of white shrimp and control the water; Slaughter and clean 2 Monopterus albus, and cut into sections.

Stove: Heat a wok, add 100g soybean oil and cooked lard, add 20g ginger slices and garlic seeds, stir fry 20g shallots, add fish heads, sticklebacks and eels, add 30g yellow wine, 35g Chubang oyster sauce, 50g white sugar, 8g Chubang chicken powder and 8g monosodium glutamate.

Key points: put snails and white shrimps for two or three minutes before they go out of the pot. If the firing time is too long, the snail meat will be old and can't be sucked out, while the firing time is insufficient, and the snail meat and shell are not completely separated and can't be sucked out. Therefore, it is extremely important to grasp the temperature.

Zigong poached beef

This dish is improved on the basis of boiling sliced meat. Pork is replaced by beef, which is delicious, soft and tender, and it is very delicious after being patted loose with the back of a knife. In the "Twelve Flavors" program of Zhejiang Satellite TV, Nicholas Tse, a big star, couldn't help learning this dish carefully from the famous Sichuan chef Meilin, so that she could cook it for her family and friends when she returned to Hong Kong.

Production method:

1, 350g of beef tenderloin is cut into 0.5cm thick slices with a top knife, sliced loosely one by one with the back of the knife, put into a pot, and then add a proper amount of salt, monosodium glutamate, egg white and raw flour for sizing.

2.100g of lettuce slices and celery slices are put into the bottom of the container together with 50g of garlic seedlings.

3. Heat 80g of red oil in the pot, add 15g of ginger and garlic to stir fry until fragrant, add 10g of chafing dish base and Ciba pepper, 15g of Pixian bean paste and pickled pepper powder to stir fry until fragrant, add 800g of two soups to boil, and cook for 3 minutes on high fire.

4, thin, pour into the container, sprinkle with 8 grams of pepper noodles, 10 grams of minced garlic, 30 grams of homemade pepper noodles, stir with 50 grams of red oil heated to 40%, sprinkle with sesame seeds and chopped green onion.

Features: salty and spicy.

Production key:

1. Don't add too much raw flour when sizing beef, otherwise it will be too "slippery" and not tender enough.

2. When the pot is fried, the heat should not be too big, otherwise the watercress and pepper will be fried.

3. The temperature of the last poured hot oil is 40%, otherwise it is easy to burn the pepper noodles.

Homemade Chili noodles: Dry Chili peppers are baked in a clean pot, cooled and rolled into coarse grains.

Liantan weizi fish head

Cooking in a special high-pressure steamer shortens the cooking time by 6 minutes compared with that in an ordinary steamer (the ordinary steamer needs to be heated for 17 minutes, while the high-pressure steamer only needs 1 1 minute), so that the fish head is heated evenly, the cooking time is shorter, and the meat after cooking is tender and delicious.

In addition to high-pressure steaming, another difference of this fish head is seasoning: the fish head is put into a plate and poured with a small half of steamed fish sauce, delicious, sugar and vegetable juice. After curing for 2 hours, sprinkle a layer of Jiang Mo, spread a layer of perilla, and finally pour a layer of chopped pepper (fried with peanut oil and chicken oil in advance), under the double "attack" of the above three layers of materials and the bottom marinade.

1, pour in the marinade.

2. Cover with Jiang Mo, perilla and chopped Chili sauce.

This fish head is made of silver carp weighing about 3 kg, 82 kg to 4.5 kg each. The rest of the fish body is used to make "spicy fish fillets", and hot sauce and beer are added to the fish tail. When cooked, it becomes a favorite cold dish for diners.

Braised chicken box

A new weapon to remove the fishy smell of chicken gizzards: turmeric juice

The most common method of chicken gizzards is stir-frying or marinating, but this dish is stewed with quail eggs. Chicken gizzards are oily and quail eggs are delicious from the inside out. In addition, homemade turmeric juice was added during stewing, which not only removed the fishy smell of chicken gizzards, but also made the dishes spicy with fresh ginger. At present, the daily sales volume of this menu shop has reached 30 copies.

Batch prefabrication:

1, 3000g of fresh chicken gizzards, washed and cut into pieces, added with appropriate amount of cooking wine, onion and ginger, evenly mixed to remove fishy smell, then blanched with boiling water and fished out for later use; Cooked quail eggs 1000 are put into water, and taken out and peeled for later use.

2. Heat the base oil in the pan to 50% heat, add 40g ginger slices, 40g shallots and 10g pepper to stir fry until the steam is dry, add 120g hot sauce (see "Love to spread spicy fish tail" for details) to stir fry until fragrant, and add 60g June fresh braised soy sauce.

Picking process: take out 300g chicken gizzards and quail eggs 100g, add 200g original soup into the pot, put it into a bowl after reheating with fire, and garnish with coriander leaves.

Preparation of Dioscorea zingiberensis juice: Dioscorea zingiberensis 1000g (produced in Renshou County, Meishan City, Sichuan Province, with pure yellow section, spicy taste and strong ginger flavor), 300g celery, green pepper and 250g fresh Alpinia officinarum, cleaned and chopped, put into a blender and added with 1500g purified water to make juice, and then add wild pepper juice and ginger after filtering the residue.

Hot sauce beer? fish tail

Batch prefabrication:

Scrape the fish tails of silver carp 1 and 10 (weighing about 600g/ fish), rinse them off with blood, evenly punch holes on both sides of the knife, season them with cooking wine, salt, onion and ginger, fry them until golden brown, and drain the water.

2. Add 500g of salad oil to the pot, heat it to 50%, add onion and ginger slices100g, add 30g of dried chili, 10g of cardamom10g, 8g of fragrant leaves and star anise, add hot sauce120g, stir fry, and pour beer10g. For 40 minutes, take the pot and put it in a fresh-keeping box.

Picking process: take a fish tail and put it in a plate, sprinkle with 20 grams of white sesame seeds and serve.

Hot sauce production:

Add 2500g rapeseed oil, salad oil 1500g, chicken oil 500g and lard 500g into the pot, heat to 60%, add 250g onion, stir-fry until the surface is brown and the fragrance escapes, then add 3000mg red oil bean paste, stir-fry 15min, and add Jiang Mo 65438 and minced garlic. Stir-fry 1 000g coarse pepper (750g dried red pepper and 250g dried red millet pepper, crushed in the machine) for 2min, add 250g red pepper noodles and 50g rock sugar, stir-fry 1 min, add100g white wine, turn off the fire and add 3 bags of sesame seeds (1min.