Grilled laurel fish
Rich in nutrients, tender on the outside, red in the middle, the taste is particularly fresh, accompanied by ginger and balsamic vinegar, the taste is better; Flavor Introduction】
750 grams of fresh cinnamon fish, 25 grams of chicken tenderloin, 50 grams of pork fat, 20 grams of dried scallops, water hair
【Raw Materials】
15 grams of sea cucumber, 15 grams of winter shoots, 20 grams of shiitake mushrooms, 15 grams of ham, 20 grams of pork belly, 20 grams of pork net flower oil; 20 grams of rice wine, 5 grams of refined salt, 15 grams of green onion, 10 grams of ginger slices, 10 grams of peppercorns, 20 grams of balsamic vinegar
【Preparation method】
(1) Scrape off the scales of the cinnamon fish, chop off the ridges, paddle, take the dirt from the mouth, rinse it, and then blanch it in boiling water, quickly put it into cool water, and scrape off the black skin.
(2) Use a knife to cut open the mouth and chin of the fish, break the knife on both sides, put it on the plate, add Shao wine, fine: salt, green onion, ginger slices, pepper and pepper armpits for about 15 minutes, add to the taste and set aside.
(3) Remove the chicken tenderloin, then chop it into a fine puree together with the pork fat, add egg white, rice wine and fine salt and stir into chicken feed for later.
(4) Cut the pork belly into 0.7 cm square cubes, put them into a pot of boiling water and cook them for later use, sea cucumber, winter shoots and shiitake mushrooms are cut into 0.7 cm square cubes, and dried scallops are fished out with the remaining hair soup, mixed with the diced meat, add shao wine, fine salt, marinate for three minutes, and cut the ham into 6 cm long, 2 cm wide, 0.3 cm thick slices.
[5] Wash the pork flower mesh oil and split off the thick tendons, flour and water into a paste and set aside.
(6) Put the marinated cinnamon fish, remove the shallots, ginger slices, peppercorns, put the stirred various dices into the belly of the fish, insert a piece of ham in each slope knife edge of the fish back, smear the chicken feed, wrap the fish on the pork flower net oil, dip the batter evenly, and put it on the iron operator; Place the iron operator in a charcoal fire and slowly roast, bake for about 1 hour, remove the peel and pork flower oil, and put it on the fish plate.