Garlic fragrant river ball
The river is scaleless and has only one single thorn on the whole body, which is very suitable for cooking and eating in a steamed way, but its own earthy smell is difficult to remove. This dish is covered with minced pork belly and garlic grains on the fish, steamed and then drizzled with a layer of homemade garlic oil, which not only eliminates the fishy taste, but also allows the garlic, the sauce of the minced meat and the fresh flavor of the river ball to be fused together, and the fish is soft and tender, and it is very enjoyable to eat.
Production Process:
1, a river tuan (weighing about 750 grams) slaughtered and cleaned, on both sides of the fish body are marked with a depth of about 1.5 cm a word knife, and then the side of the fish abdomen is completely cut open, in the inner two sides of the thick meat thick a knife (more convenient to taste); 300 grams of garlic single head cut into small grains of na pot.
2, cooking wine 25 grams, salt, white pepper 5 grams each, MONOS glutamate 3 grams mixed, smeared on the inside and outside sides of the fish, marinated for 10 minutes after the onion into the plate, pour 500 grams of minced pork belly, so that it evenly covered the fish body, into the steaming box wang hot enough steam steam for 10 minutes.
3: Cover the fish with a layer of garlic grains, steam in the steaming box for another 2 minutes, take out 35 grams of sprinkled green onion, 15 grams of bright red millet spicy crushing, and pour 200 grams of garlic sesame oil that is 60% hot on the fish.
To make a diagram:
1. Mark a one-word flower knife with a depth of about 1.5 cm on both sides of the fish.
2, single-headed garlic is slightly smaller than ordinary garlic, the shape is only one clove, garlic flavor is strong, de-fishy and degreasing effect is excellent, cut it into small grains and set aside.
3. Garlic oil refined in advance.
4, Jiang Tuan Na basin, add cooking wine, salt yard flavor.
5: Marinate for 10 minutes and then place on the shallots.
6: Cover the fish with a layer of sautéed minced pork belly.
7: Steam in the steaming box for 10 minutes.
8: Cover with a layer of garlic granules and steam in a steaming box for another 2 minutes.
9: Sprinkle with green onion, bright red millet and spicy crushing, and pour 200 grams of garlic sesame oil, which is 60% hot, pour on the fish to stir the incense.
Minced pork belly:
Add 100 grams of cooked rapeseed oil to 40% heat, add 100 grams of minced ginger and sauté incense, pour in minced pork belly (the ratio of fat meat to lean meat is 3:7) 1000 grams, add 30 grams of sweet noodle sauce, 20 grams of Pixian bean paste, 2 grains of star anise, 2 pieces of fragrant leaves, stir-fry continuously, add 15 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of white pepper powder and stir-fry.
Source: Zhejiang cuisine