Chinese famous dish Dianqian flavor Xizhou fish detailed preparation tutorial
〔Main ingredients and accessories〕
Live carp 1... 1000 g
Fat skinny ham... 50 g
Gram garlic cloves......... 100 g
Shiitake mushrooms......... 50 g
Ginger slices............... 30 g
Shallots............... 50 g
Star anise powder......... 2 g
Cumin noodles... 2 g
table salt............... 12 g
Salty soy sauce......... 50 g
monosodium glutamate............... 1 g
Pepper noodles......... 1 g
rice wine............ 10 g
Red oil............... 30 g
On the soup......... 800 g
Cooked lard......... 70 g
〔Preparation Method〕
1. Remove the scales, gills and fins of the live carp, cut the internal organs from the abdomen, cut it into eight pieces and put it into a dish, and use it
Salty soy sauce, cumin noodles, star anise powder, salt, rice wine added to the fish cubes and marinated for half an hour. Will fat thin fire
Cut the legs into 1.3 cm long and 0.6 cm wide slices. Large chunks of shiitake mushrooms are reduced to smaller.
2. Put the wok on high heat, inject cooked lard, wait for the oil to heat up, first fry the garlic cloves under the pan, and then the ginger slices,
Spring onion, sliced ham, and shiitake mushrooms are sautéed, poured into the soup, and the fish pieces are poured into the pot along with the juice.
Bring to a boil and bring to a low heat for 10 to 20 minutes, keep slightly dry, add MSG and pepper to taste good,
Serve by pouring in the cooking oil.
〔Process Key〕
Fry garlic cloves, the oil temperature is not high, fry out the garlic flavor. Cook over low heat to keep the soup slightly open,
And remove the foam.
〔Flavor characteristics〕
1. The proportion of red oil is: 100 grams of chili noodles, 300 grams of vegetable oil, after the oil is boiled, it should be cooled down
When it is 50% hot, it can be rushed into the chili noodles and stirred continuously with chopsticks.
2. This dish is bright and bright apricot yellow, fresh and spicy, and tender meat, which is a unique folk style in Dali region of Yunnan Province
Taste, named after the area around Xizhou in Dali.