Main ingredients: 500 grams of carp, 100 grams of pork (fat and lean)
Accessories: 30 grams of egg white, starch (broad beans), 20 grams of winter bamboo shoots, 15 grams of shiitake mushrooms (dried), 10 grams
Seasoning: Vegetable oil 50g ginger juice 8g onion juice 7g pepper 2g ginger 15g soy sauce 20g shallot 25g salt 3g garlic 15g MSG 2g white sugar 15g cooking wine 20g Sichuan pepper 5g each Appropriate amount
How to make poached fish:
1. Scrape the scales, dig out the gills, disembowel the fish, wash and repair the chest, abdomen and tail fins, and remove the fish from the opening. bones to keep the shape of the fish intact;
2. Rub the fish with cooking wine, salt, and pepper, and marinate it to taste;
3. Chop the pork finely, add egg white, and cooking wine , soy sauce, wet starch, onion and ginger juice, Sichuan peppercorns, pepper, and MSG and stir into filling;
4. Peel the winter bamboo shoots, wash them, and cut them into dices the size of soybeans;
5. Soak the mushrooms, remove the stems, wash and cut into soybean-sized dices;
6. Rinse the pork suet and cut into soybean-sized dices;
7. Put the meat stuffing into the fish chamber, seal the opening with wet starch and egg white, fry it in a 80% hot oil pan until it turns golden brown, and take it out;
8. Heat the wok and add the base oil. , add onions, ginger, and garlic and stir-fry until fragrant. Add mushrooms, winter bamboo shoots, and diced suet and sauté for a while. Add fried fish, add cooking wine, 100 ml of stock, soy sauce, monosodium glutamate, and white sugar, and simmer over low heat for 15 minutes. Take out and put on a plate;
9. Heat oil in another pot, add Sichuan peppercorns, fry until fragrant, take out the Sichuan peppercorns and discard, keep the Sichuan peppercorn oil for use;
10. Original soup Remove the onion, ginger and garlic, turn on high heat to remove the foam, dilute with wet starch and water to thicken, add pepper oil, pour it on the fish and serve.
For more information about poached fish, see Mint.com Food Library/shiwu/hebaoyu