Slurry water fish
peculiarity:
The soup is sour and refreshing, the syrup taste is prominent, and the fish is full of flavor after eating.
raw material:
Grass carp 1500 g, syrup water 1000 g, syrup water 100 g.
seasoning:
10 grams of chopped green onion, 2 grams of sliced ginger, 50 grams of dried bell peppercorns, 5 grams of green peppercorns, 7 grams of salt, 8 grams of monosodium glutamate, 5 grams of chicken essence, 20 grams of large oil, 30 grams of salad oil, 30 grams of egg whites, 20 grams of wet corn starch.
Paddle water dish preparation method:
Lotus vegetables (i.e. cabbage) with green leaf parts 1500 grams, small bean sprouts, green onions 1000 grams each, celery 500 grams, potato shreds 300 grams, water 35 kg, flour 300 grams, pulp water old yeast 1000 grams.
make:
1: Cut the lotus vegetables into strips; cut the green onion and celery into 0.5 cm long segments; Bring water to a boil in a pot, blanch the cut ingredients and bean sprouts in water for 1 minute, remove and place in a jar.
2, add 200 grams of water to the flour, stir well into a thinner noodle juice, pour the noodle juice into the boiling water of the boiling vegetables and stir well, pour all into the jar of vegetables to dry to 35 ° C, sizing the old leaven water and cover the altar cover, wrap the fermentation with cotton cloth. Generally, it can be fermented for 2 days in summer and 3-4 days in winter. When making pulp water for the first time, the pulp water old yeast can be replaced by 250 grams of hair noodle water (hair noodle water is to put 250 grams of hair noodles in 6-8 pounds of warm water at 40 ° C, so that it can be dissolved to take its face water).
Pulp water old yeast:
It is the first time to make the pulp water used to the end, the remaining part of the altar bottom.
Preparation Method:
1 grass carp slaughter, scraping scales, gills, remove internal organs, wash, use a knife to remove the fish bones (spare), fish skin, large thorns, change the net meat into a thick 0.2 cm, 3 cm long, 2 cm wide large pieces, add 2 grams of salt, 3 grams of monosodium glutamate marinate for 5 minutes, put in the egg white, wet corn starch sizing and set aside; the pulp water dish is changed to a small section.
2 pots on the heat add large oil, burn until 70% hot, under the ginger slices simmered, under the fishbone low heat fry for 3 minutes to slightly colored that is, add the slurry water simmer for 10 minutes, fish out the fish bones poured into the syrup water vegetables and fish fillets on low heat for 5 minutes until the fish is white, put the chicken essence seasoning out of the pot, put into the container.
Add salad oil in 3 pots, simmer green peppercorns and dried bell peppercorns for 10 minutes, pour on the surface of the fish, sprinkle with green onions and serve.
Production key:
Fish bones must be fried in large oil, after adding slurry water, it must be slowly boiled over low heat to dissolve the umami taste of the fish bones into the slurry water.
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