Four traditional fish and Sichuan dishes, come and see how they are made, there is always one of your own dishes.
Char siu fish
Ingredients: fresh fish, pork fat lean meat, lard net oil, dried fine bean flour, eggs, sprouts, pickled peppers, green onion segments, ginger (broken), soy sauce, salt, sesame oil, cooking wine, sweet and sour lettuce, lard.
1. After the initial processing of fresh fish, cut off the tip and tail of the mouth, twist the water dry, and marinate with salt, soy sauce, cooking wine, ginger and green onion for 10 minutes. The sprouts are rinsed and cut into granules. Pickled chili peppers and cut into small strips. Minced pork.
2. Place the wok on high heat, put the oil to 50% of the oil temperature, add the minced meat and fry, add the pickled peppers and sprouts to stir-fry the aroma, and put the pot on the plate.
3. Use two bamboo chopsticks (sharpened at the front end) and cross from the left and right of the gills to the fish tail (the left side is worn to the right of the fish tail, and the right side is worn to the left of the fish tail). Place the sautéed ingredients in the belly of the fish.
4. Wash the lard oil, dry the water and gas, and trim it with a knife. Lay a sheet of net oil flat on the board, put in a layer of fish wrapping, and coat the rest of the net oil with egg whites and egg paste made of dried fine bean flour, and then wrap the fish firmly (three or four layers in total). Then use a small steel fork from the belly of the fish to the ridge (to show the tip of the fork); burn charcoal in a brick grilling pool, put the harpoon and grill until the skin is light golden brown, the net oil is crisp, and the fish is ripe, brush with sesame oil, wipe the fork tip clean, and draw out the steel fork.
5. Use a knife to cut the oil from the fish ridge, remove the fish and put it on a plate, and draw out the bamboo chopsticks. Do not remove the net oil that fits close to the fish body, cut the rest into slices and set on one end of the fish plate, and the other end is set with sweet and sour lettuce.
Eggplant sauce fish flowers
Ingredients: grass carp, tomato sauce, dried fine bean powder, fruit acid, salt, sugar, water bean powder, cooking wine, cooked vegetable oil, monosodium glutamate.
1. Remove the head, tail, thorn and bone of the fish, take the net fish meat, use the straight knife method to cut a cross flower knife on its flesh, cut the depth to the skin, but can not cut the skin, then cut into pieces, and then use salt and cooking wine to taste for 10 minutes.
2. When the oil is put in the pot to 70% of the oil temperature, the fish pieces are evenly poured with dried fine bean flour, the knife surface is first down, the fish skin is put into the oil pan upwards, the frying is fished out, and when the oil temperature rises to 60%, then put in the frying, and then fished out and loaded into the dish.
3. Put another oil in the pot, put the tomato sauce until the oil is red, add the fresh soup, sugar, salt, fruit acid, water bean powder, MONOSconium glutamate, collect the sauce and drizzle on the fish flowers.
Steamed river balls
Ingredients: River dumplings, cooked ham, shiitake mushrooms, net oil, dried shrimp, green onion, ginger, cooking wine, salt, monosodium glutamate, pepper, ginger saucer, special clear soup.
1. Slash a knife on the back of the tail of the river, about 1/3 of the depth of the tail of the river, let the blood run out, cut the abdomen to remove the internal organs, dig the cheeks, and wash. Then put the tail of the river ball into a pot of boiling water and blanch it quickly, and scrape the mucus on the body of the river ball with a knife in cold water.
2. Draw a knife diagonally on both sides of the dough, cut 6 or 7 knives on each side, and marinate with salt and cooking wine for 15 minutes. The mushroom slices are thinly sliced and the ham is cut into diamond-shaped slices. Ginger washed clean and patted. Put the dried blood water of the marinated river ball into the steaming dish, insert the ham slices and shiitake mushroom slices into the knife slit one by one, add salt, dried shrimp, cooking wine, ginger, green onion, clear soup, cover the net oil, steam it in the cage over high heat until it is cooked, remove the net oil, ginger and green onion, and gently slide the fish into the fish dish.
3. Put the wok on high heat, add the broth, pepper and salt to a boil, add MSG to the pot, pour into the dish, and serve with the ginger saucer.
Shredded squid stew
Ingredients: Water hair squid, pork, water hair corn flakes, eggs, dried fine bean flour, water bean powder, pepper, monosodium glutamate, salt, lard, fresh soup.
1. Cut the magnolia slices into two coarse wires. Cut the pork into two coarse strips and add salt and egg white bean flour (egg white and dried fine bean flour) in a bowl. Squid is shredded and soaked in hot soup.
2. When the frying pan is placed on the high heat and the oil is boiled to 40% of the oil temperature, the pork shreds are removed, the oil is scattered with chopsticks, the oil is left, the remaining oil is decanted, the magnolia slices are added and slightly fried, add fresh soup, salt and pepper to burn out the aroma, clear the second-rate mustard, add shredded squid, monosodium glutamate, lightly cook the pot, put it on the plate and serve.
Look at it all a little attention!