1, fish species selection: grass carp, crucian carp, carp, catfish, etc.
2. First, kill the fish, scale it, and cut it from the back (Note: Dried fish ripens more easily than fish's back, so heat it evenly. If it is cut from the abdomen, it will cause abdominal burns and unfamiliar back.
3, the word flower knife is placed at the thick meat, which helps to heat evenly when baking, and the gravy is easier to taste.
4. Remove abdominal viscera, blood clots and black membrane, then brew with clear water for 20 minutes, and add marinade 10-30 minutes. Brewing and pickling are all to remove the fishy smell.
Second, the formula of raw materials for pickled fish
1, 30g of cooking wine, a little lemon juice, 2g of Wang Shouyi thirteen spices, 3g of cumin powder, 3g of monosodium glutamate, 3g of chicken essence, 5g of salt and 0g of spiced powder); If the business is good, it can be enlarged in proportion, and 10 fish can be marinated at one time.
Third, secret red oil production.
3. 1 raw materials:
Salad oil 2500g, vegetable oil 1000g, lard 1000g, butter 500g, dried pepper 750g, red pepper 150g, Pixian watercress 750g, rock sugar 15g, and lobster sauce/kloc-0. 20g of beef essence and 20g of chicken essence.
3.2 spices:
Illicium verum 15g, Kaempferia Kaempferia 6g, clove 4g, cinnamon 15g, fragrant leaves 10g, Amomum tsaoko 20g, fennel 20g, Alpinia officinarum 10g, hawthorn 20g, Laokou 5g, Baikou 15g and Glycyrrhiza uralensis 660.
3.3 Production process:
1. Soak the dried peppers in warm water for 30 minutes, then take them out and beat them into fluffy shapes (Ciba peppers).
2. Boil the spices for five minutes, take them out and put them in a pot, add 150g of Huadiao wine and fry until dry.
3, salad oil+vegetable oil+lard+butter, turn off the fire, cool to 70% oil temperature, add onion, ginger and garlic, stir-fry until it changes color, then add Zanba pepper and Pixian bean paste, stir-fry until it is dry, then add spices, stir-fry until it is dry and fragrant.
4. Add lobster sauce, pepper, rock sugar and fermented grains, evaporate most of the water, turn off the fire, add bovine essence and chicken essence, stir well, cover the seal, stand for 24 hours and then filter.
3.4 Preventive measures:
1, the firepower can't be too big, and it can't be blown up.
2. You can't fry in a cooked iron pan, but you'd better fry in stainless steel pot.
3. When stored, it must be sealed in a stainless steel barrel.
Fourth, grilled fish
1, before the fish is caught, the fish must be coated with secret red oil; Secondly, the clip must be cold before you clip the fish. If possible, it is best to soak the clip in oil in advance.
2, grilled fish, charcoal on the back of the fish, so mature and even. Roast on low fire 10 minute to nine ripe (brush the secret red oil frequently during this period, and brush it once every time to ensure that the fragrance of the oil can fully penetrate into the fish).
3. Sprinkle cumin powder, then bake on the grill for 1 min, take out the grilled fish and put it in a stainless steel plate, and add shredded onion for later use.
Five, grilled fish out of the pot
1. Stir-fry the seasoning (see below for making sauces of various flavors) and pour it on the fish (the soup or oil should not exceed the fish's 1/3-2/3. Too much oil tastes too greasy; Too much soup affects the dryness of fish.
2. Put 50g of red oil in another pot. When heated to 50%, add dried Chili and Zanthoxylum bungeanum, stir-fry over medium heat, pour over the fish, and sprinkle with shredded onion, shredded coriander and shredded red pepper.
3. Then put the stainless steel plate on the professional grilled fish oven.
Preparation of intransitive verb fish soup
1, two fish heads, each 500g, divided equally.
2. Add 30 grams of melted lard and 30 grams of salad oil to the pot, and add 50 grams of shredded ginger after boiling. When the fish head is fried to the seventh floor, add 50g shallot, 0g pepper 10g, 5g seasoning oil, add 10 kg water to boil, simmer for half an hour, and add proper amount of refined salt and monosodium glutamate.
Seven, the production process of various sauces.
Processing technology of core secret fresh sauce
(1) Ingredients: 500g pickled pepper, 0/00g garlic kernel/kloc-,50g ginger, 50g onion, 80g onion and 50g tomato.
(b) Sauce: sesame sauce150g, peanut butter 200g, tomato sauce 30g, seafood sauce 30g and ribs sauce 30g.
(c) Seasoning: 40g of Chili oil, 30g of pepper powder, extra fresh 1 (Wuhan Clown Baby)10g, chicken essence100g, 80g of monosodium glutamate, 20g of sugar and 20g of salt. 500g of salad oil,
1. Chop the material A..
2. Mix and stir all kinds of sauces in material B evenly.
3. Put 500 grams of salad oil into the pot, heat it, pour in material A and stir-fry until fragrant, then add material B, stir-fry until fragrant with low fire, and dry it. Finally, add seasoning c and stir well.
Processing technology of pickled pepper essence
1, seasoning and formula:
Salt 15g, monosodium glutamate 10g, cooking wine 20g, ginger rice 10g, garlic rice 10g, ginger slices, celery, onion, cucumber, pickled pepper powder 20g, pickled pepper 200g, vinegar 30g, wild pepper. 5 grams of Chili powder, 8 grams of cumin powder, 5 grams of spiced powder, 8 grams of chicken essence, 5 grams of sugar, 250 grams of fish soup, and carp 1000- 1200 grams.
2, the production method:
Primary processing of raw materials: onion is cut into 4cm square particles, green onion is cut into 4cm long knots, cucumber is cut into 4cm long knots, and celery is cut into 4cm long knots.
L add salad oil to the wok, four layers of oil temperature, add pickled pepper powder, pickled pepper and pepper, add ginger rice and garlic rice, stir-fry ginger slices, add secret fresh sauce, celery festival, cucumber festival, chopped green onion festival and cooking wine, stir-fry secret fragrant red oil, and add fish soup, sugar, mountain pepper oil, chicken essence, monosodium glutamate, vinegar and spiced powder.