Ingredients: one grass carp, three ounces of dried pepper, half a bowl of pepper, ten garlic cloves, one piece of ginger, five onions cut into chopped green onion, a little salt, a little egg white filtered from eggs, a little starch, three ounces of oil, pepper oil 1 vial, a little white sesame, cucumber strips and soybean sprouts.
Practice: First, clean the fish, cut off the head, remove the fishbone, and cut the fish into fillets with a knife, so that the treated fish will not have many thorns. Then add salt and starch to the bowl filled with egg white to make egg white paste, and then set aside the fillets covered with egg white paste. Then cut the garlic into minced garlic, cut the ginger into filaments, cut the dried pepper into sections, and remove the pepper seeds. The preparations are done, and you can cook!
We only need three or two oils to cook boiled fish, but we need to use these three or two oils twice. First, we pour two-thirds of the oil into a hot pot. When the oil is hot, we add minced garlic, shredded ginger, dried peppers and peppers and stir-fry for a while. //Then we pour the fish heads and bones into the pan and fry them, and then we can add cold water. After the water is boiled, we pour the sliced cucumber strips and soybean sprouts into the pot. Then put the fish fillets into the pot, add appropriate amount of salt and a little chicken essence according to the taste, and when the water boils, sprinkle a pinch of white sesame seeds and put them in a big pot to eat. The next step is crucial. The taste of this boiled fish depends on it. Heat the washed pot again, and pour in oil and Chili oil. When it is 80% hot, add dried Chili and pepper and stir-fry until fragrant. Be careful not to fry for too long. Just wait until the dried peppers and peppers change color slightly. Then pour the oil directly on the fish noodles, sprinkle with chopped green onion, and make a "Chen Wenjing" sound. At this time, the whole kitchen is full of fragrant smell. Who can resist this temptation? Pick up chopsticks and eat fish in chunks! !
Sichuan cuisine "bean fish" seems to be simple to make, and chefs in general restaurants can cook it. But when the restaurant hosts dozens of tables at a time, each table has to be served with a "bean fish". What should we do?
In this case, it is definitely too late to cook one by one by frying in a single pot, and it is difficult to keep the fish shape intact if dozens of fish are cooked together at one time. So people came up with a way: first, marinate the slaughtered fish with ginger, onion, salt, pepper and cooking wine, then fry it in the oil pan and take it out. Then, put the fish in a large square tray, a few fish at a time, pour in the fried douban-flavored juice but don't thicken it, put it in a cage, steam it over high fire, take it out, and put it one by one quickly. Then, pour the original juice of the steamed fish into the pot to boil, thicken it with water starch, pour it on each fish in the plate, and finally sprinkle with chopped green onion.
This is the method used by many restaurants to produce "watercress fish" in large quantities. The advantage of this method is that it can keep the shape of the fish intact and the fish is more tasty, but the taste is still much worse than that of frying the fried fish directly in the pot and cooking it with bean paste. When I was a chef in a restaurant, I presided over many meetings and tables, so I summed up another method, which is to make a batch of "bean fish" directly. Here, the author introduces this method to everyone in order to communicate with peers.
Ingredients: carp or grass carp 30 strips of ginger 500g scallion 2000g ginger rice 300g garlic 600g scallion1200g Pixian watercress 750g pickled pepper 750g salt, pepper, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, chicken essence, fresh soup, water starch and salad oil.
Method:
1. Wash carp or grass carp after slaughter, cut three knives on both sides of each fish, put the fish in a large pot, mash it with ginger and onion, and marinate it with salt, pepper and cooking wine to taste; Pixian watercress and pickled peppers are chopped into minced meat.
2 Put a large wok on the fire, add salad oil and heat it to 60% to 70%. Picking out the ginger and onion of pickled carp or grass carp, draining water, putting them into a frying pan one by one, frying them until they are solidified and compacted, then taking them out and putting them into a metal basket made of stainless steel wires.
Leave the bottom oil in 3 pots, pour in ginger rice, garlic rice, Pixian bean paste and pickled pepper sauce, stir fry evenly, add fresh soup, add refined salt, pepper, cooking wine, soy sauce, sugar, vinegar and chicken essence. After boiling, put the metal basket containing fish into the pot, let the soup soak the carp or grass carp in the basket, and simmer on low heat until the carp or grass carp in the basket is delicious and cooked.
4 Leave the soup in the pot, add monosodium glutamate, add proper amount of vinegar, then hook the second-rate glutinous rice with water starch, pour bright oil, pour it on each fish in the plate, and finally sprinkle chopped green onion one by one. Serve.
Key operation points:
About 500g carp or grass carp should be selected. If the fish is too small, the meat is not so prickly, the food is not beautiful, and the fish is too big to paste easily. In addition, don't choose carp with fish seeds.
When planing fish, don't dig too deep, lest the fish break after frying.
When frying fish, only a few pieces can be fried in the pot to prevent the fish from sticking to each other.
Because dozens of fish are put together in a metal basket when cooking, in order to prevent the fish from sticking to each other, the fish should be fried hard.
When you put the fish in the metal basket, one layer of fish head faces left and the other layer faces right, so that the fish in the basket can be stacked evenly.
In order to ensure the full flavor of the seasoning, ginger rice, garlic rice, Pixian bean paste, pickled pepper sauce, etc. all need to be fried for a while after entering the pot.
In order to make the soup drown all the fish in the metal basket, you can mix some fresh soup until the fish is cooked, and then collect the thick soup with fire.
When thickening with water starch, it is best to use mixed powder, that is, pea starch and sweet potato starch, to increase the viscosity of the juice. The ratio of pea starch to sweet potato starch is generally 6 ∶ 4, so it must be fully stirred evenly.
Considering that there are too many soups in the pot, if all the soups are thickened together, it will definitely be difficult for starch to gelatinize quickly. So when thickening, you can scoop out 2/3 of the soup first, and then thicken the remaining soup twice after13 of the soup in the pot is thickened.
You can use a slightly smaller pot when frying fish, but you must use an extra-large pot when cooking fish, commonly known as burr pot, which is the kind of pot used for frying large pots.