Sichuan famous dish dried grilled fish
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Required ingredients
Ingredients: 1 sea bass (650 g), 200 g of sautéed minced meat
Seasoning: Sichuan sprouts 50 g, ginger 25 g, chives 100 g, cooking wine 15 g, salt 5 g, pickled chili pepper 80 g, soy sauce 8 g, monosodium glutamate 5 g, broth 400 g
The specific dosage is added according to personal preference
Preparation steps:
Step 1
Marinated sea bass ·
Handle the sea bass clean and make a few small cuts on the back of the fish on both sides to facilitate salting. Add cooking wine, a pinch of salt, green onion and ginger slices and marinate for 10 minutes.
Step 2
·Frying in the pan ·
Fry the marinated sea bass in the pan and fry until the shape is slightly stiffened and the crust is crispy and golden brown.
Step 3
·Stir-frying of the base·
Pour oil into the pot, when the oil temperature 6 is ripe, add the cut pickled chili peppers, green onions, ginger slices, stir-fry sichuan sprouts, crispy minced meat, stir-fry evenly, add the broth over low heat to slowly collect the juice.
Step 4
·Sea bass boiled in a pot ·
In the process of collecting the juice over low heat, put the fried sea bass into the bottom soup, pour the soup on the fish, add a little salt, soy sauce, monosodium glutamate, cooking wine, and turn the fish body on both sides to keep it heated evenly.
（注：因为芽菜本身也有咸味，所以加精盐时需适量添加。 ）
Step 5
·Cooking·
After the fish in the pot is ripe, the fish is fished out and plated, and the juice is continued to be collected and finally the juice level is spread on the flesh of the fish, and it can be cooked.
Meals
The dried grilled fish after the pot is bright red in color, salty and fresh with spicy and sweet, and is the leader of fish dishes.
【Sichuan famous dish, dried grilled fish.】
Daqian dried roasted fish is a traditional dish in Sichuan, which is the home of the world-famous Chinese painting master Mr. Zhang Daqian. Speaking of Zhang Daqian, people first think of him as a master of Chinese painting, but many people do not know that he is also a gourmet, a master of cooking, and even created the famous "Daqian Cuisine". Xu Beihong said in the preface to Zhang Daqian's Painting Collection that he "can adjust the taste of Shu, talk happily, and often enter the kitchen as a good meal to entertain guests." "Daqian dried roasted fish" is Zhang Daqian's family heirloom dish and his signature dish. In 1985, at the first Daqian Flavor Cuisine Seminar in Neijiang City, Zhang Xinrui, the eldest daughter of Zhang Daqian, talked about the "Daqian Dried Grilled Fish" which originated from the watercress fish cooked by her grandmother and was later innovated by her father. Daqian chicken nuggets, Daqian eel, Daqian braised pork, Daqian ball soup, Daqian stuffed tofu, food is boundless, and the "Daqian Gourmet Cuisine" is gradually forming. Daqian is good at eating Sichuan cuisine, not only in the early years of the country of Tianfu, and in his later years the cuisine spread to Hong Kong and Taiwan especially, in his hometown of Sichuan Neijiang to this day "Daqian dried roasted fish" is still a very popular delicious dish. 】