Old-school Sichuan cuisine has a heavy taste, and the "American" dried grilled fish has been improved

It was in 1985, when a friend brought in a chef, the owner of a restaurant in the United States, who wanted to learn my braised pork recipe, because the friend strongly recommended it to him, how delicious it was. I burned a dried roasted fish by the way, he himself is a Chengdu native, in the United States to open Chuan Lai Restaurant, so he made a little suggestion for my dry grilled fish, he said that Americans can not eat spicy, so his restaurant inside is the new Sichuan cuisine, dry roast fish do not put spicy, add more sugar. After studying with him, he and I improved the dried roast fish, and he said that after returning to the United States, he also used this method to make dry roast fish.

The following will be used for more than 30 years of dry grilled fish recipe to share with friends who love food. Dried fish are nothing more than cinnamon fish, yellow croaker, grass, carp, etc., which can be chosen by people due to different prices. Today's teaching is to use fathead fish, because the middle section is dry and roasted, and another dish (casserole head and tail) can be produced from the head and tail, which is also very delicious.

Fathead fish with more than two pounds cannot be too big or too small, cut less in the middle section, and leave a little more head and tail. The inside of the home can not be compared with the restaurant, can not be fried in a large pot, a little more oil on both sides of the frying until cooked. It takes about five or six minutes, on medium heat. Guan Jian often flips the sticky pan, and after the pan is out, put the head and tail into the pan and fry it back and forth for two minutes.

Seasoning is very simple, green onion and ginger cut into sections and slices, add a dried pepper, boil the pot out of the aroma plus braised soy sauce and good white wine, can not put cooking wine plus the right amount of sugar to boil into the juice, add a little water, into the fish is a step of Guan Jian, with a spatula to keep pouring sauce on the fish, five minutes after turning over, continue to pour juice on the body to ensure the taste. Because the fat head fish is thick, it must be cut on the fish, so deep that you can see the fish bones, generally three to five knives.

The beginning and tail should be put in the casserole dish after the water is boiled, add the shallot ginger and white wine, and be sure to put some hot oil for the fried fish into it, otherwise the soup will not turn milky white. Add salt and white pepper to eight ripe, and add a little chicken powder or MSG when you are ready to pan, which takes about thirty minutes.

This dish is a modified plate of dry grilled fish, different from the traditional Sichuan cuisine, partial Huaiyang cuisine, suitable for the elderly and children to eat, everyone try to do it a few times, soon can succeed. Leave to the festive recipes for later use.