<h1 class = "pgc-h-arrow-right" > dry roasted fish is not hooked, it lies in repeatedly pouring juice on the fish, and the vividness of the juice is a strong emotion</h1>
Zhou Zhongying
In 2001, after passing the recruitment examination, I entered the special journal of China Youth Daily in the era of education as an editor, and our special magazine department had a small canteen, and the canteen was headed by my mother as the chef. The leader is a Sichuanese and eats Sichuanese food at every meal. At the beginning, I was really not used to eating, no matter what dish, there were peppercorns in it, and I accidentally ate it in my mouth, and I was numb. In our hometown of Yueyang, there is a thing called vine pepper that looks exactly like peppercorns, but its spiciness is stronger than that of hemp, and it is used to brew tea leaves and pepper tea. Later, after eating too much, I slowly got used to it. At that time, our canteen would add a dish of dried roasted fish every Wednesday night, which was also the signature dish of my mother, which tasted particularly good and was very good. In order to learn how to cook this dish, I went to the kitchen every Wednesday at 5 pm to help, and finally learned the cooking skills of this dish. Now, 20 years later, this dry grilled fish dish has been burned in my heart.
Dried grilled fish, is a Sichuan dish, grass carp, or yellow carp, carp, crucian carp as raw materials, with a variety of spices fired, the color is bright red, the taste is salty and fresh with spicy back to sweet, is the classic of fish cuisine. When cooking other fish dishes, such as watercress fish, braised fish, etc., after the fish is mature and plated, the soup in the pot should be appropriately hooked into the water starch, so that the juice is thickened and drizzled on the fish to achieve the purpose of thick juice. The dried roasted fish is different, after the fish is cooked and plated, the fish juice in the pot does not use water starch to thicken, but the juice continues to boil, until the water will dry, when the remaining oil is spit out, away from the fire, the juice is poured on the fish, so that the taste of the fish is more thick, this method is called "natural thickening", which is the difference between dry roasted fish and other fish dishes when cooking.
My mother taught me how to make dried roast fish in pure Sichuan dialect, and because I didn't know much about her language and because I was born dull, this dish made me learn it for a whole month. However, every process of this dish is engraved in my mind. First cut the green onion, slice the ginger, you need to pay attention to the onion and ginger cut into two parts, one into the fish belly, one part for stir-frying; then cut the pork belly into minced meat; the oil, sugar, soy sauce, rice wine, watercress sauce are ready; then wash the pot, use a dry cloth to dry the pot and spoon; then light the hot pot, put three spoons of vegetable oil, preferably vegetable oil, wait for the oil to be seven points hot to put the fish in, slowly pour the hot oil on the fish with a spoon, remember to let the fish move in the oil pan during the frying process to prevent it from sticking to the pot When the fish is crispy, take it out, pour the oil out of the pot and set aside; then, take a little of the oil that has just fried the fish into the pot, put the onion and ginger to fry; then add the bean sprouts, stir-fry two or three times; then put in the prepared pork belly minced meat, stir-fry and put in the bean paste, you need to know that the bean paste is very salty, so we don't need to put salt in this dish; then add a little soy sauce and water, constantly stir-fry; add water again when the water juice is reduced more; and then immediately put the fish in when you see bubbles in the pot At this time, add water again, and put the rice wine into it; then add some sugar, slowly pour the soup on the fish, remember to burn on the medium heat; then you will find that the juice is getting less and less, probably until there is no juice to pour on the fish, put some MSG to get out of the pot. When you fry this dish, you must not be distracted, nor can you leave the stove, because you have to keep pouring the juice from the pot on the fish, and let the fish keep moving in the pot, you have to keep dragging the wok.
In fact, no matter what you do, you have to pay a lot of effort, and so do stir-fry. A food full of color and flavor should be cooked with care. Food is not only a combination of ingredients, nor is it just the presentation of the cooking people's craftsmanship, but also can become a carrier of emotions, so that your relatives, friends, colleagues, etc. will deepen the emotional exchange in the delicious food you cook, so that love, friendship, and family affection will be more vivid and warm.
It has been almost 20 years since I left Beijing, and in the first 10 years I was often in contact with the leader of the China Youth Daily, his name was He Dacheng, a veteran, and later transferred to Tangshan, Hebei Province, as a deputy county magistrate. Later, he changed his mobile phone number and lost contact. There are many people and things encountered in life, and some people and some things will be completely erased from memory, but there are also some people who have this matter but will always be preserved in the memory, although they are no longer connected, they may never meet again. Because people and things that cannot be forgotten are carved into the heart like dry roasted fish, and as long as they are recalled, they will float out a seductive fragrance. (Written on August 13, 2020 in Changsha Hongxin Apartment)