Vinegar pepper fish is one of the traditional dishes in Jinan, Shandong Province, which is a traditional Lu dish, and it is also found in Beijing cuisine. Because of its elegant color, tender fish, rich soup flavor, slightly sour and spicy, it is deeply loved by the people. It is a delicacy on the table of ordinary people and entertaining guests.
method
Preparation of ingredients
Ingredients: 1 mandarin fish (or sea bass or grass carp), 1000 grams of chicken broth, 10 grams of green onion, 5 grams of minced ginger, 10 grams of coriander, 50 grams of vinegar, 10 grams of rice wine, 2.5 grams of monosodium glutamate, 2.5 grams of white pepper powder.
method:
1: Wash the mandarin fish, blanch it with boiling water and cut a cross flower knife.
2: Wash the parsley and cut into 2 cm long pieces; cut the green onion in half into 3 cm thin strips and half into small pieces.
3: Pour the oil into the wok, heat it on high heat, add pepper, minced green onion and minced ginger in turn, simmer out the aroma, pour in the chicken broth, add rice wine, salt and MONOSG. At the same time, put the mandarin fish in another pot of boiling water and blanch for 4-5 minutes, so that the knife edge is turned over and the fishy smell is removed.
4: Scoop up the fish, put it in the chicken soup pot and bring it to a boil, simmer for 15-20 minutes, after the soup boils, move to a low heat, simmer for about 20 minutes, add shredded shallots, coriander segments and vinegar, and then drizzle sesame oil to serve.
Process critical
1. Ordinary banquet can choose grass carp, preparation method: ditto, carp fishy smell, it is best not to use.
2. The representative dish in Lu cuisine, the fish is not oily, fresh and tender, unique.
Flavor characteristics
1. "Vinegar pepper fish" is a soup dish, most famously made by Fortress Garden Restaurant. In the early years, the Fortress Garden shop had several large wooden pots and raised many live fish, which were specially used for cooking dishes such as vinegar pepper fish and sauce live fish.
2. Make "vinegar pepper fish", mandarin fish, grass carp, green fish can be, but must be live fish, pay attention to fresh killing and making.
3. This dish is delicious fish, the soup color is milky white, sour and spicy appetizer, anti-wine and greasy.