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<h1 class="pgc-h-center-line" data-track="18" > the quietly emerging fried fish</h1>
I don't know when, the streets and alleys of this city quietly rose up large and small "fried fish shops", from the first settled one, less than a year's work, swept the entire city. In addition to a variety of shops specializing in fried fish, various restaurants have also played signs with special fried fish, which has the courage of "you sing and I appear". A few people in a row, order a large portion of fried fish, and then order a few small cold dishes, five or six people are enough, and the cost is still small, and the food is affordable. This is the reason why the business of this kind of fried fish shop, which is not very large, is so prosperous.
<h1 class="pgc-h-center-line" data-track="18" > delicious fried fish, which can also be made at home</h1>
Sometimes, for family gatherings, this fried fish is also a good choice. Buy a large grass carp, five or six pounds less than fifty yuan, stir-fry a large plate, and then paired with three or five small cold dishes, home cooking, it is estimated that five or six people can not finish eating. Especially the grass carp on the market now, it lacks umami taste to eat, and only this method of thick oil and red sauce can maximize the flavor of grass carp blocks, which is the best way to unlock grass carp. Therefore, to make fried fish, we must "cut the heavy, the fish should be fresh, go fishy, and taste enough", which is the key 4 points for making fried fish at home. Delicious fried fish, the pieces are complete and flavorful, 1 dish is enough for 6 people to eat, the first choice for family dinner.
<h1 class="pgc-h-center-line" data-track="18" > fry fish in an iron pan</h1>
Ingredients: 1 large grass carp about 2500 g, refined pork belly 100 g
Ingredients: 30 g green onion, 20 g ginger, 20 g garlic, 5-10 g dried red pepper, 15 g coriander or chives, 2 star anise, 5 g cinnamon, 3-5 coriander leaves
Seasoning: 30 grams of vegetable oil, 30 grams of soy sauce, about 500 grams of hot water, 0.5 grams of pepper, 30 grams of cooking wine, 30 grams of aged vinegar, 5 grams of soy sauce, 15 grams of oyster sauce, 5 grams of salt, 5 grams of sugar (optional), 2 grams of monosodium glutamate or chicken powder (optional), 50 grams of water starch
<h1 class="pgc-h-center-line" data-track="18" > the production process</h1>
1, to make iron pot fried fish, to choose a large head of fresh grass carp to do, less thorns, tender meat, is the best choice for making iron pot fried fish. Dispose of the grass carp cleanly, push the kitchen knife flat along the spine from the tail to the fish head, cut off the head and tail of the fish, and cut into two halves. Change the knife to a 1 cm thick "tile block", rinse again and drain the water.
2, fish lack of fat, fried out will not be fresh, the right amount of fine pork belly is the best ingredient, fried fish pieces are particularly fresh and smooth. Choose 100 grams of fine pork belly, cut into thin slices, cut 30 grams of green onion, 20 grams of ginger slices, 15 grams of coriander or chopped chives, and 20 grams of garlic. Prepare 5-10 dried red peppers, rinse the surface, do not cut open and break, the purpose of adding is mainly to increase the "dry flavor", not the spicy taste.
3: Heat the pot on the stove, first empty the pot, pour 30 grams of vegetable oil, add the fine pork belly slices, and sauté the pork belly until transparent. Add 2 star anise, 5 g cinnamon, 3-5 fragrant leaves, 5-10 dried red peppers, 30 g green onion, 20 g sliced ginger, 20 g garlic and sauté over low heat until fragrant. Pour in 30 grams of soy sauce and sauté over low heat to bring out the flavor of the sauce. Pour in about 500 grams of hot water, add 0.5 grams of pepper, 30 grams of cooking wine, 30 grams of aged vinegar, 5 grams of soy sauce, 15 grams of oyster sauce, 5 grams of salt, 5 grams of sugar (optional), 2 grams of monosodium glutamate or chicken powder (optional), and place the grass carp cubes in the pot.
4, the amount of water is not more than half of the depth of the grass carp block is the standard, because the amount of water will rise after stewing. First place the fish pieces in the tail of the fish, and put the beautiful tile fish pieces on the upper floor to pose a beautiful shape. "Tight fire fish, slow fire meat", adjust to medium and large heat, open the lid and burn for 5 minutes, then adjust to medium heat, as the fish shrinks, the soup begins to pass the fish pieces. Shake the stir-fry spoon constantly in the middle to prevent the bottom from burning paste.
5. As the fish nuggets are fired, the soup thickens and begins to form tapestries, and the fish nuggets also become sauce red. Further collect the thick soup juice, pour in 50 grams of water starch, and highlight the sauce, so that the sauce and the fish are perfectly combined, and it tastes delicious. Carefully move the fried fish into the large disc in the finished iron pot, the action should be rapid, the edge of the pot is against the edge of the plate, in one go, pay attention to keep the shape intact. Sprinkle small pieces of coriander or chopped chives and fry fish in an iron pot for this classic dish. This large plate of delicious fried fish, the pieces are not broken and still flavorful, 1 dish 6 people can not eat, family dinner is preferred.
<h1 class="pgc-h-center-line" data-track="18" > considerations</h1>
1, do this iron pot fried fish, grass carp must be large, fish must be fresh, but also to deal with clean, go fishy thoroughly. When cutting "tile blocks", do not cut too thinly, almost 1 cm thick on the line. Too thin is easy to break, too thick and not easy to taste.
2, grass carp lack of fat, fried out is not fresh and smooth, be sure to add a small amount of pork belly, increase the appropriate amount of animal fat, is the most concentrated stroke of this fried fish, but also the finishing touch.
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