There are many Sichuan-style fish dishes, whether it is traditional fish dishes, once popular fish dishes, or red fish dishes. However, some traditional Sichuan-style fish dishes have been slowly forgotten by diners and restaurants due to their relatively complex and time-consuming preparations, or unsuitable for modern tastes, or not suitable for the rich and diverse fish varieties now, and even few chefs can make them.
Luzhou cold mixed fish
According to the reporter's investigation, traditional Sichuan-style fish dishes such as watercress fish, tofu fish, sweet and sour crispy fish, dried grilled fish, garlic catfish and other traditional Sichuan-style fish dishes are also made and sold in some home-cooked restaurants, while such as cold powder crucian carp, spiced smoked fish, pretzel fish rolls, etc., are difficult to see in restaurants, and have even disappeared in the catering rivers and lakes. How traditional Sichuan-style fish dishes were formed in the past, and how traditional Sichuan-style fish dishes can be developed and utilized again and returned to the market, are all topics worthy of research and discussion by caterers.
After comparing the inheritance, development and changes of traditional Sichuan-style fish dishes and the popular Sichuan-style fish dishes in terms of raw material selection, cooking techniques, and seasoning characteristics, it is found that the reasons for the formation and innovation of the two are adapted to the characteristics of ingredients at that time, the variety of seasonings, the innovation of cooking methods and the tastes of diners.
Because Sichuan is located inland, most of the fish dishes are made with four major fish as the main raw material. In the past, due to the inconvenience of transportation and logistics, as well as the backward technology of fish farming, most of the fish meat that people ate was not fresh and killed, which required the use of ginger and shallots and cooking wine to taste fishy. Nowadays, when most restaurants make fish dishes, they can cook them now, so in some cases, the step of deodorizing the taste can be omitted. For example, in the past, watercress fish had to be fishy with salt, ginger and shallots and cooking wine, but now it does not need this step, and the direct knife can be boiled in a pot of boiling water, and the dish not only has no fishy taste, but the meat is more tender.
In the traditional Sichuan cuisine feast, fish dishes are juxtaposed with chicken and duck pillar dishes, unless the fish body is particularly large, or need to be made into a slippery, fish puree and other fish dishes, most of them require to maintain the shape of the whole fish into dishes on the table; and traditional Sichuan cuisine when cooking fish is more likely to use cooking methods such as roasting, stewing, boiling and other long-term heating and making it flavorful, so the whole fish needs to be fried in a hot oil pot until the skin is shelled and stiff, so that the fish body can adapt to long-term heating and keep the shape intact, such as tofu fish.
Salt helps mouth fuku fish
However, with the advent of various precious seafood products, the status of fish dishes in Sichuan cuisine banquets has gradually declined, and now people are more pursuing the innovation of fish dishes, the smoothness of fish meat and the taste of fish dishes, so the link of high-temperature fried skin puff pastry is rarely used.
In addition, traditional Sichuan-style fish dishes generally use pixian watercress, pickled peppers, pickled ginger, pickles, knife-edged peppers and other traditional home-style spices, which have a heavier taste and can be depressed. The current Sichuan-style fish dishes are based on the tradition and add wild mountain pepper, fresh millet pepper, green peppercorn, ginger, yellow lantern pepper sauce, spicy fresh sauce, oyster sauce and other spices, making the taste more rich and diverse.
In the intersection and parallel of traditional Sichuan-style fish dishes and modern Sichuan-style fish dishes, there are several types of fish cooking methods that have gradually been forgotten, such as frying, frying, steaming, dry frying, etc. It is necessary to revisit the classic fish dishes cooked in these ways in order to help everyone develop and innovate fish dishes.
Pretzel earth phoenix
This dish is made by frying the small miscellaneous fish in hot oil and crispy, and finally served on a dried chili noodle saucer, which is dry and moist, suitable for serving wine.
Method:
1. After slaughtering the anchovies and purifying them, marinate them with salt, ginger and shallot juice and cooking wine.
2. Cook the cooked vegetable oil into the pot to 70% heat, under the marinated anchovy fried until the skin is set, fish out the drainage oil; when the oil temperature drops to 40% or 50% hot, the next into the anchovy continues to fry until the surface color is golden and crispy, fish out the oil control and plate.
3. Then serve on a dry dish made of salt, dried chili noodles, peppercorns and MSG.
Spiced smoked fish
This fish dish is a fried and cold dish, in addition to adding spices when harvesting, smoking should also add five-spice powder to enhance the taste. In addition, it is best to use cypress branches and peanut shells to smoke.
1. Slaughter and clean the grass carp, cut into strips, marinate with salt, cooking wine and ginger and shallot juice, and then fry in a 70% hot oil pan until the color is golden and the surface is crisp, then remove the oil.
2. Leave the bottom oil in the pot, add ginger slices, garlic slices, green onion, star anise and cumin to stir-fry, mix fresh soup and boil, add fried fish strips, add salt, cooking wine, soy sauce, sugar color, sugar color, sugar and monosodium glutamate, use low heat to collect the juice to dry and brighten the oil, drizzle some sesame oil and sprinkle some five-spice powder, put it into the baking pan and send it into the smoking box, light the cypress branches and peanut shells and smoke for 5 minutes, and serve on the plate.
Tempeh fish strips
This is also a cold dish of fried harvest, in addition to the amount of soybean soy sauce to highlight the flavor of soy, but also added fried crispy pork minced pork to increase the fat flavor.
1. After slaughtering and purifying the grass carp, cut it into large strips, marinate it with salt, cooking wine and ginger and shallot juice in a basin, and then shake it down into a 70% hot oil pan and fry it until it is golden brown and the surface is crisp, then remove it and drain it.
2. Leave the bottom oil in the pot, add minced pork and fry until crispy, add the minced tempeh and ginger rice to simmer; after mixing the fresh soup and boiling, add the fried fish strips, add salt, cooking wine, soy sauce, sugar color, sugar, sugar and monosodium glutamate, use low heat to collect the juice until the juice is dry and bright, sprinkle in green onion, drizzle some sesame oil, and put it on the plate.
Salt and pepper fish rolls
This dish is a traditional crispy fried dish, accompanied by a traditional salt and pepper saucer and sweet and sour lettuce made with sautéed salt, pepper noodles and MSG.
1. After the grass carp is slaughtered and cleaned, remove the two pieces of net fish meat, then use a knife to form large thin slices, and add salt, cooking wine and ginger and shallot juice to marinate (see Figure 1).
2. Take the fish fillet and lay it flat on the cutting board, spread the whole egg paste, put the bamboo shoots, carrot shreds, ham shreds and green onion shreds on one end, roll and wrap them into a cylindrical shape (see Figure 2 and Figure 3), and then drag the egg paste and stick the breadcrumbs (previously used to use steamed bread flour), and make them one by one according to law, that is, the fish roll raw blanks (see Figures 4 to 6).
3. Heat the pan in salad oil until it is 50% hot, fry the fish rolls until golden and crispy, drain the oil, then cut into knots and plate, and serve with a pretzel saucer and sweet and sour lettuce (see Figure 7).
Note: Sweet and sour lettuce is generally made by mixing lotus white silk or green shoot shredded with salt, sugar, vinegar, monosodium glutamate and sesame oil.
Spicy crispy fish
This dish was originally made by deep-frying the marinated crucian carp in a hot oil pan and mixing it with spicy spices. Since the crucian carp is relatively large now, the crucian carp slash knife is changed to a large piece here and then fried.
1. Slaughter the crucian carp, cut it in half with a knife, cut it diagonally into large pieces, and then marinate it with salt, ginger slices, green onion, cooking wine and a small amount of vinegar for 30 minutes until flavorful.
2. Cook the cooked vegetable oil into the pot to 70% heat, under the marinated crucian carp pieces fried to the set, fish out the drainage oil, until the oil temperature drops to 50% hot, and then add the crucian carp pieces to fry until the water is scattered and the bone meat is crisp, fish out the oil control and put into the pot, and then pour on the hot with salt, soy sauce, sugar, monosodium glutamate, pepper noodles, sesame oil, pepper oil and red oil chili pepper mixture mixed well, let it cool and sprinkle with green onions and sesame seeds.
Note: This dish requires crucian carp to be soaked and fried until crispy and mixed hot to make it easier to taste. In addition, you can add side ear root powder when mixing to reflect the alternative flavor.
Cold powder crucian carp
This dish belongs to the category of hot dishes, which is made by steaming the fish first and then adding the cold powder cubes that are mixed into a spicy flavor while it is hot, which is similar to the popular hot mix fish.
1. First slaughter the crucian carp and clean it, then marinate it with salt, cooking wine, ginger slices and green onions, put it in a flat dish smeared with lard (or padded with lard oil), then steam it for 8 minutes over high heat until cooked, plate and keep warm (see Figure 1).
2. Cut the white cold powder into 1.5 cm square pieces with a knife, put it in a cold water pot and boil it thoroughly over high heat (see Figure 2 and Figure 3), drain the basin, add the minced tempeh, minced sprouts and garlic paste (see Figure 4), add salt, soy sauce, sugar, monosodium glutamate, peppercorn noodles, sesame oil, pepper oil and red oil chili peppers, mix into spicy flavor, sprinkle celery flowers and green onions and mix well (see Figure 5), and then pour over the cooked crucian carp on the plate.
Instructions: Steamed crucian carp should be mixed with hot cold powder with spicy flavor, and it is required to be eaten quickly into a dish, so as to avoid the taste of the dish after being placed in the cold. In addition, when mixing hot cold powder, you can add some minced herbs to give a different flavor.
Please enjoy the above.
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