Anton grilled fish
Raw material:
Grass carp (about 1000 grams), 60 grams of red pepper, 5 grams of Sichuan pepper, 10 grams of garlic, 6 grams of chicken essence, 4 grams of salt, 3 grams of cumin, 8 grams of sesame oil, 10 grams of crisp peanuts, a little sesame, 10 grams of Pixian watercress, 1 star anise, a little coriander, 80 grams of celery.
Production:
1. Slaughter the fish, cut the back of the fish, and air dry. Heat the pan and fry until fragrant, remove the oil, put celery under the baking tray, and put the fried fish for later use.
2. Put another pot on the heat, add salad oil, dried chili, cumin, Sichuan pepper, and watercress to stir-fry slightly, add water, chicken essence, monosodium glutamate, salt, sesame oil, spice to taste, pour on the fish, sprinkle with sesame seeds, coriander, and peanuts.
Iron pot tofu buns
Raw material:
3. 500 grams of fresh tofu buns (our store uses bagged tofu buns, which can simplify the operation and save manpower.) Tofu buns can also be made by yourself, the pork filling, vermicelli, and shrimp are mixed into a stuffing and wrapped into the tofu skin, and you can tie your mouth), 300 grams of steamed black bacon (the taste is heavier than the usual red bacon), 15 grams of diced red peppers, 10 grams of garlic, 5 grams of ginger and green onions.
Seasoning:
20 grams of spicy girl chili sauce, 20 grams of oyster sauce, 250 grams of cooking oil (old oil boiled with star anise, grass fruit, white cardamom, cumin), 5 grams of thirteen spice powder, 10 grams of sesame oil, 5 grams of light soy sauce, 5 grams of pepper.
Directions:
1. Boil the tofu buns and bacon in boiling water, fry them in 60% hot wide oil for half a minute until the skin is oily, remove the oil and set aside.
2. Add oil to the pot, add green onions, ginger, garlic and red peppers and stir-fry until fragrant, add spicy girl sauce, oyster sauce, thirteen spice powder, light soy sauce and stir-fry well, add fried tofu buns and black bacon, add 500 grams of stock and simmer over low heat for five minutes, sprinkle pepper and drizzle sesame oil, put it into a small iron pot, and serve it with a primer.
Technical keys:
If you make your own tofu buns, be sure to tie your mouth tightly and choose a thick tofu skin to prevent the tofu buns from breaking. This dish itself is heavy and greasy, so it is best not to use a whole meat stuffed tofu bun, but use three fresh fillings or vegetarian fillings, and the nutritional mix is more reasonable.
Marseille fish soup
Marseille fish soup is a seafood dish that originated in the Marseille region, and there are many types of seafood used to make soup, and you can add more abundant seafood to enhance the taste and layering.
Ingredient:
Sea bass 1500 g, red fish 1500 g, shrimp 1000 g, mussels 2000 g, olive oil 500 g, onion 1000 g, shallots 1000 g, carrots 500 g, fennel 500 g, celery 300 g, ginger 50 g, garlic 100 g, parsley 250 g, thyme 5 g, 3 star anise, 6 bay leaves, fennel seeds 15 g, ouzo 150 g, white wine 300 g, orange peel 30 g, tomato 1500 g, tomato paste 100 g, water 4 liters, 500 grams of potatoes, 3 grams of saffron, 30 grams of sugar, 30 grams of salt, 3 grams of black pepper.
Method:
1. Sea bass, red mullet, remove the scales and gutt, slice 5 cm in size and separate from the shrimp, fry in olive oil until golden brown, and put in the oven at 180 degrees for 20 minutes.
2. Peel and cut the fresh tomatoes into pieces, stir-fry them with tomato paste and sugar over low heat for 10 minutes.
3. Cut the vegetables into 3 cm pieces, fry the olive oil over low heat until soft, add salt, spices, ouzo, white wine, and fresh orange peel.
4. Mix the grilled fish, shrimp and vegetables, add ouzo and white wine, and stir-fry for 10 minutes.
5. Finally, add tomatoes, tomato paste and water to boil, add mussels over low heat for 2 hours, filter, and put in a little saffron.