Recently, the dry goods formula has been issued almost ... For the time being, I hope that you will not be disgusted
Friends who are interested in making grilled fish can also send a private message to me • Follow me to take a taste of the package • The threshold is low to make you doubt life Ha!
(Main ingredients and accessories)
A fish tail... 50og Chicken neck bone... 250 g
Cooked chicken_... 100g ginger slices............ 3 g
Cooked pork belly_... 100g garlic slices............... 3 g
Cooked pork tongue... 50 g shallots...- ...-10 g
Cooked pork hearts... 50g MSG............... 2 g
Cooked ham... 50 g pepper......... 1 g
Water hair shrimp rice......... 10 g Sichuan salt............... 6 g
Water hair squid_.... 100g sake............... 5。 gram
Watery mushrooms......... 15 g milk soup............ 2000 g
Tofu..._....... 150g chicken oil............ 10 g
(Preparation)
1． Marinate the net ya fish with 3 grams of Sichuan salt and 15 grams of rice wine, put the chicken neck bone on the bottom of the casserole dish, and then
Place the fish on the chicken bones. Cut the green onion into horse ear shapes.
2 Cut the chicken, pork tongue, heart, belly and tofu into 1.5 cm thick and 4 cm long strips. ham
Cut into thin slices, together with ginger, garlic, green onion, dried shrimp, mushrooms, pepper, Sichuan salt, rice wine, and add to the fish
In a casserole dish, then add the milk broth, bring to a boil over high heat, skim off the foam and move to a low heat to dry for 1 small time
time.
3 Turn the water into thin slices, drain the water, put down the casserole, dry for 2--3 minutes, and put the casserole dish
On a plate, drizzle with chicken oil and add MSG.
(Process Critical)
1． The amount of main and auxiliary materials should be properly proportioned.
2 The heat and cooking time should be mastered. After sitting, the casserole dish remains boiling, giving people a dynamic feeling.
(Flavor characteristics)
1． Yayu, an important edible fish in the Sichuan Snail River and Dadu River system, the scientific name is Qikou belly split fish,
Also known as JiaYu. In ancient times, it was called C-hole fish. It has the characteristics of more meat, less thorns and tender quality, and is a raw material for the fresh cooking of Sichuan fish
Middle-to-upper class.
2 Du Fu Shiyun, a great poet of the Tang Dynasty: "The origin of the fish knows the origin of the C cave, and the wine recalls the pi cylinder without the pickle", praised
The beauty of yayu. Ya'an City, Sichuan has a Yayu restaurant. Ya'an historical food customs, pay attention to nutrition, pay attention to health,
I like the strong taste of the original juice, so I cook in a casserole dish. The casseroles used are all baked with Rongjing County's "Baishan Mud".
With this casserole hat to make ya fish, delicious taste, good heat preservation.
3 "Casserole Yayu" is a umami type, which is used for feasts and often appears at the end of the "pressed stage play". Recent
Come, change to feast head dish for the devotee. After serving, the casserole dish remains boiling, the fresh flavor is overflowing, and the fish is tender
The soup is fresh and nutritious, making the eaters nostalgic for the rainy city of Ya'an for life and unforgettable.