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Grilled crucian carp with green onion, originated in Ningbo cuisine. The correct way to write the word "roast" should be "㸆", which means to simmer slowly over a low flame, relying on a small flame and slowly entering the flavor. And this "㸆" word is often put together with onions.
The delicacy of the time, the shallots are worth it.
When the gourmets face the grilled crucian carp with green onions, the first bite is not the fish meat, but the scallions that are burned shiny and black. The second bite is to taste the fish, the fat and tender fish meat accompanied by green onions and sauce, the mouth is satisfied.
In their minds, there is a standard for grilled crucian carp with green onions: crucian carp tightly wrapped in thick onions is the only way to eat at a glance. At present, there are not many such restaurants...
This scallion grilled river crucian carp is both homely and unconventional, and even many professional chefs can't make it a sale after years of pondering.
But today, through Chef Hu Xiang's teaching, you can easily do it at home!
So, let's take a look at Chef Hu Xiang
Bring us cooking cheats!
「Ingredient Preparation」
Main ingredient: river crucian carp shallots
Accessories: ginger vinegar sugar light soy sauce sesame oil yellow wine pepper powder old soy sauce chicken essence salt
The size of the crucian carp purchase can be determined according to the number of diners
Generally two pounds is appropriate.
「 Production Process "
01
Cut the surface of the crucian carp with a straight knife.
TIPS:
For fish that have been changed to a knife, the skin and meat are separated after frying, and it is easier to clamp the green onion and let the green onion penetrate into the fish.
02
Wait until the oily green smoke rises, you can release the fish.
note! Heat the pan under the cold oil, the fish skin is not sticky to the pan.
To prevent spilling of oil, cover the fish after it is cooked.
Fry on one side for about 1 minute to turn over, and when both sides are golden, fish out and set aside.
03
In the past, the onion was placed directly under the fish. I learned today that there are still so many small brains in it!
On medium heat, add a handful of shallots to the pot and add 1/2 bowl of rice wine to make the shallots soften more quickly.
After the onion is cooked and soft, put the fried crucian carp on top of the onion, then add 1/2 bowl of rice wine to make the wine more fragrant.
After that, add water, which should be covered with green onions.
You can replace water with beer, and the taste will be richer.
04
Add 3 slices of ginger, 1 tbsp pepper to remove fish, 1/2 tbsp sugar, 2 rock sugar, add a few drops of vinegar to soften the ingredients.
1 scoop of light soy sauce, 1/3 scoop of dark soy sauce, bring to a boil over high heat, change the heat and simmer for 8 minutes, you can wrap the green onion.
05
Cover the crucian carp with green onions. Because the fish's body has been changed to a flower knife, the onion will be completely stuck on the fish. Did you learn the chef's tricks?
06
When the juice is collected, the soup is poured on the fish, and the soup will burn thicker and thicker.
Collect juice over high heat for 10 to 15 minutes.
Once the juice is away, add 4 drops of balsamic vinegar and 1/4 scoop of sesame oil.
Fine chives, soaked in grease more and more excited green onions, with a thick oil red sauce sauce sauce, and then a bowl of rice, just look at it will unconsciously swallow the saliva ...
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Thanks to Chef Hu Xiang, Shanghai No. 1, for his detailed teaching
Address: L6-05 Bauhinia Plaza, No. 1628, Gongjiang Road