#The most delicious dish in your heart#Lai Feng Fish, a Sichuan cuisine with silver carp as the main ingredient, which is fresh, tender, fragrant and spicy, requires carefully selected ingredients and seasonings in its production process.
First of all, the choice of ingredients is crucial. Silver carp is the main ingredient in this dish, and because of its tender flesh and delicious taste, it is ideal for making anchovies. The weight of silver carp is generally about three and a half catties, and the meat quality of such fish is more tender.
In the choice of seasonings, it is also necessary to be carefully selected. During the pickling process, seasonings such as cooking wine, salt, and green onion and ginger are used to remove the fishy smell of the silver carp and increase the aroma of the fish. Chili peppers are one of the key spices of this dish, and they are usually grown by local farmers, which are thick, seedless, and spicy, and can satisfy diners with special requirements for spiciness. At the same time, it is also key to choose 2 and a half years of watercress, which has a mellow aroma in it, adding a rich taste to the dishes. Pickled peppers are not simple pickled peppers, perilla and sugarcane are added when making them, so that the sauce will have a special fragrance after stir-frying and stir-frying, which is particularly delicious.
In addition, there are some other ingredients and seasonings that need to be prepared to make the anchovy. For example, green onions, minced ginger and garlic, Sichuan peppercorns, dried chili peppers, etc. are all essential seasonings. During the cooking process, an appropriate amount of cooking wine, salt, sugar, monosodium glutamate, and a little vinegar need to be added to taste. Sweet potato starch is used to thicken the fish and make the fish pieces redder and brighter.
In the cooking process, it is necessary to pay attention to the mastery of the heat and the combination of seasonings. First heat the pan and add oil, when the oil temperature is 60%, add green and red pepper, dried chili, pickled pepper, pickled ginger, Pixian bean paste, ginger, garlic and other seasonings, stir-fry over medium heat. Add the green onion segments and stir-fry again, then add an appropriate amount of water, not too much. Adjust the flavor when the soup is boiling, and after a while the fish will be stirred as little as possible. After adding the fish, be careful not to stir the soup or fish easily with a spatula, otherwise the fish will easily rot and become unformed. It is best to shake the wok so that the fish is heated evenly and the umami of the soup is fully integrated. After a minute or so, when the fish is ripe, it begins to hook in the thick juice to collect the thick juice, so as to ensure that the fish is fresh and tender. Finally, sprinkle with peppercorn noodles and chili noodles, drizzle with 70% fried crispy and spicy chili red oil to stimulate the fragrance of the soul, and then sprinkle with chopped green onions to enhance the fragrance.
The anchovy made in this way is delicate, spicy and full of aftertaste. When operating at home, the amount of ingredients and seasonings can be increased or decreased according to personal taste. Friends who like this dish may wish to try it!(The picture in the article comes from the Internet, the infringement is deleted)
