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Today for everyone to share a Sichuan famous dish "dry roast fish" home-cooked method, dry roast fish is yellow fish or crucian carp as raw materials, other types of fish can also be, but the size is slightly large, the cooking process is easy to rot affect the sale of dishes, and then add a variety of spices fired, the color is bright, the taste is salty and fresh with spicy back to sweet, is the leader of fish dishes.
In the production of dried grilled fish, different from braised fish and watercress fish, the fish juice in the pot does not thicken with water starch, but continues to boil the juice, until the water will dry, the residual oil will be spit out of the fire, the juice is poured on the fish, so that the taste of the fish is thicker, which is the difference between dry roast fish and other fish dishes when cooked. The following will share the method in detail for everyone, like friends come to learn about it.
【Grilled fish】
1. First of all, we prepare two small yellow croakers, cut off the fins to scrape off the scales, use scissors to cut open the belly of the fish, remove the gills and teeth of the visceral fish. Rinse the blood on the fish and put it in the basin, add two spoons of salt, 10 grams of cooking wine, spread the sauce evenly on the fish and marinate for 10 minutes, remove the blood stains on it to avoid a fishy smell when eating.
After 2.10 minutes, wash the fish again, remove excess salt, and mark a flower knife on both sides of the fish body to facilitate cooking and flavor.
Prepare a piece of pork belly first cut into thick slices, then cut into small pieces of meat about one centimeter, ginger into small pieces, garlic into small pieces, green onions into circles, ingredients are cut into granular dishes more coordinated and beautiful.
Prepare a few more pickled peppers to break through the middle, wash the chili seeds inside and cut them into small pieces.
3. Below we fry the small yellow croaker, burn the oil in the pot, when the oil temperature is 50% hot, drain the small yellow croaker into the pot, keep the low heat and slow frying, do not push it casually so as not to break the fish body, when the small yellow croaker is golden brown, pour out the oil control.
4. Leave an appropriate amount of vegetable oil in the pot, put in the pork belly and stir-fry, fry out the fat oil inside, after the pork belly is sautéed and discolored, put in the ginger garlic grains and stir-fry together, so that the pork belly absorbs the aroma of ginger and garlic.
5. Then add 20 grams of watercress sauce, fry the watercress sauce loosely, fry out the red oil, add the pickled pepper and green onion grains to continue stir-frying for a while, pour 10 grams of cooking wine along the edge of the pot to remove the fishy smell by using alcohol volatilization.
6. Then pour in the appropriate amount of water, add 3 grams of salt, 2 grams of chicken essence, 5 grams of balsamic vinegar, 3 grams of dark soy sauce to tone the base color, stir the color evenly, and then put in the fried small yellow croaker, bring to a boil on high heat and simmer for 20 minutes.
7. Do not stir the fish during the stewing period, often pour juice on the fish, so that the taste of the soup fully penetrates into the fish. After 20 minutes, put the small yellow croaker out, then turn the heat to collect the soup, when the soup is thick, start the pot, and pour it evenly on the small yellow croaker.
Technical highlights:
1. It is best to marinate the small yellow croaker with salt and cooking wine, so that it is not fishy to eat.
2. The small yellow croaker must be cold water dry and then fried, otherwise it is easy to splash the oil, do not flip casually when frying, the fish body is easy to break.
3. Keep the heat low during the stewing period and often pour juice on the fish so that the taste is more even.
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