"Five willow fish with white sauce" is a traditional sichuan dish.
According to legend, this dish was cooked by the Tang Dynasty poet Saint Du Fu. Du Fu lived in Chengdu Caotang. Once the guests personally cooked a dish with ginger, green onion, pickled pepper, bamboo shoots, winter shoots and other five kinds of silky ingredients and fish. Taking the meaning of "willow silk long, willow silk thin", Mu "Mr. Wuliu" Tao Diving's character and named "Five Willow Fish", which is deeply appreciated by all guests and praised. Sichuan cuisine chefs inherit this legend, evolve and develop, and use exquisite knife skills to make five willow fish in white sauce with three fresh auxiliaries of cooking ham, chicken and shiitake mushrooms. This dish is beautiful and generous in form, the fish is crisp and tender, and the taste is salty and fresh.
Main ingredients and accessories
One carp ... 750 g
MSG...⋯⋯⋯⋯1.5 grams
Cooked ham... 50 g...⋯
Pepper... 1 g...⋯⋯
Cooked chicken... 50 g...⋯
Shaojiu... 25 grams...⋯⋯
Shallot white.........⋯⋯⋯⋯25 grams
Ginger... 10 g...⋯⋯⋯
Net away from bamboo shoots... 50 g...⋯
Wet starch...⋯⋯⋯⋯25 g
Shiitake mushrooms...⋯⋯⋯⋯25 g
Clear soup... 400 g...
2 pickled chili peppers......
Chicken oil... 50 g...⋯⋯
Winter shoots... 25 g...⋯⋯
Lard oil... 500 g...
Sichuan salt... 5 g of sichuan salt...⋯⋯
Cooking method
1. Carve the net fish into a gill pattern with a knife; cut the ham, chicken, bamboo shoots, shiitake mushrooms, winter shoots, ginger and pickled peppers into thin strips.
2. Put the wok on the high heat, burn the lard to 70% heat, fry the fish once, decant the frying oil, leave the oil (50 grams), add ginger and stir-fry, mix clear soup, add Shao wine, add ham, chicken, bamboo shoots, winter shoots, shiitake mushrooms and Sichuan salt, pepper and burn for more than 10 minutes, turn the fish over and burn for another 5 minutes, use chopsticks to put the fish into the dish. In the pot, each ingredient is hooked with second-rate mustard, chicken melted oil and MSG are spooned on the fish, and finally the green onion and pickled pepper shreds are sprinkled on the noodles.
Process critical
1. The fried fish should not be too old, go fishy and set the shape, and the soft and tender dish is the best product.
2. Use medium heat to cook the fish for about 10 minutes, to cook thoroughly, the time is too long, the fish becomes old.