How to cook Wujiang fish? What fish to use? What other ingredients are needed?

Black river fish. From the Fuling area of ??Chongqing City. The Wujiang River runs through the Fuling and Qianjiang areas of Chongqing and has many tributaries. It is famous for producing a variety of wild fresh fish. The cooking method of Wujiang fish is to pay attention to the freshness of the fish, but in cities, fish are generally farmed, so catfish (glutinous) is generally used to make Wujiang fish in cities. fish. Became popular in 1998.

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Wujiang tofu fish

Ingredients:

1 fresh Wujiang fish 1 kg, Wujiang tofu 500g.

Seasoning:

Adequate amount of bean paste, salt, monosodium glutamate, allspice, pepper, glutinous rice cake pepper, lard, ginger, garlic, onion, fresh soup, etc.

Knife shaping:

Scrape off the scales of the fresh fish, disembowel the fish, remove the internal organs and wash them, and apply flower knives on both sides; cut the tofu into 4 cm cubes, boil them in boiling water and drain the water; Slice ginger, garlic, and scallions into 2.5 cm long sections; cut bean paste into fine pieces.

Cooking method:

Cook. When the lard in the pot is 60% hot, cook the glutinous rice cake peppers, add the bean paste to make it fragrant, then add ginger, garlic slices, fresh soup, five-spice powder, pepper, MSG, etc. to season. Add the fish and tofu to the pot. Cook over low heat for about 10 minutes. When cooked, add green onions and serve.

Flavour characteristics:

The meat is smooth and tender, with a pure spicy flavor. This dish is a dish with local flavor from Wujiang, Zunyi.

Technical tips:

Do not use high heat when cooking.

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Wujiang Fish Hot Pot

Ingredients:

1 fresh grass carp (approx. 1500g) or silver carp (2000g), 300g hot pot base, 200g Pixian watercress, 250g minced chili pepper, 150g pickled ginger, 15g dried chili section, 35g minced black bean paste, 30g ginger cubes , 100 grams of pickled sauerkraut, 4 grams of pepper, 30 grams of garlic slices, 100 grams of green onion sections, 40 grams of fried soybeans, 20 grams of chicken essence, 15 grams of MSG, 25 grams of white wine, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine (or beer half bottle), 60 grams of dry fine bean flour, and 800 grams of salad oil.

Preparation:

1. Slaughter and clean the fish, remove two pieces of clean meat, remove the abdominal spines, and cut into tile-shaped pieces about 2 cm thick with an oblique knife. Cut into large pieces; chop the fish bones into large pieces and chop the fish head into 4-6 pieces. Add a little salt and white wine to taste for a few minutes. Use clean water to wash away the blood-stained mucus on the fish pieces, and then mix them with dry fine bean flour. Slice the pickled cabbage into thin slices and cut the green onion into 6 cm sections.

2. Put the pot on a high fire, pour in oil and heat it to 60% heat. First add garlic slices and peppercorns and saute until fragrant, then add Pixian watercress, soaked peppers, soaked ginger, black bean paste and old ginger. Saute until fragrant, then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets is solidified, quickly add 1500 grams of water, then add cooking wine, hot pot base ingredients, dried chili knots, chicken essence, monosodium glutamate, refined salt, Add sugar, scallions and other seasonings, pour into the hot pot basin, and finally sprinkle in the crispy soybeans and serve.

Wujiang fish is dipped in a dry oil dish. The dry oil dish is prepared with dried chili noodles, cooked white sesame seeds, chopped fried peanuts, MSG, chopped green onions, minced coriander, and hot pot original soup.

Answer: Waiting for 17 years old - Probation period level 4-24 19:55

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