Fish flavor is one of the most representative flavor types among many Sichuan cuisine flavor types. After the dish is salty, fresh and slightly spicy, sweet and sour like lychee, ginger, green onion, garlic flavor is strong.
Fish flavor type is generally divided into cold vegetable fish flavor, hot vegetable fish flavor, and a type of fish flavor of hanging juice dishes.
There is no fish in the smell of fish, sometimes this fish will make jokes, remember watching the news before a man went to the Sichuan-Chongqing area to eat fish fragrant meat shreds, did not eat the fish refused to pay, can not take their ignorance as a reason to eat the overlord meal.
I lived in a small county town in Shanxi, and before I went to Chengdu, I always thought that the fish fragrant meat shreds were carrot shreds, garlic herbs, fungus and shredded pork, at that time pork still had aroma, the chef level was also high, sweet and sour, under the rice god dish. Later, I went to Chengdu to learn to cook, which made me look at the world.
This is the Shanxi version of the fish fragrant meat shreds
Fish flavor can be divided into cold vegetable fish flavor and hot dish according to the preparation method.
Fish-scented soul-soaked chili peppers and pickled ginger
The seasoning method of the flavor of the cold vegetable fish is to first remove the pickled red sea pepper, remove the seeds, chop it into fine minces, peel the ginger and garlic and process it into fine minces, and cut the shallots into green onions. Then mix the salt, soy sauce and MSG to a salty and umami flavor. On this basis, add sugar and vinegar to make it a lychee flavor-------- first sour and then sweet, then add pickled chili, ginger garlic rice, shallots to mix well, and finally add a little sesame oil to mix well.
Suitable for dishes made from bean and vegetable ingredients. Such as fish fragrant broad beans, fish fragrant golden beans
Fishy beans
The aroma of hot vegetable fish is one of the unique taste processes of Sichuan cuisine, derived from the unique cooking methods of Sichuan folk.
The taste is sweet, sour, salty and spicy, with rich aromas of ginger, green onion and garlic.
Stir-fry fish flavor dishes in hot dishes are prepared by removing the pickled red peppers, removing seeds, chopping them into fine pieces, peeling ginger and garlic, processing them into finely minced, and chopping shallots into fish eyes and shallots. The raw materials are evenly stacked with salt, soy sauce and water starch. Salt, soy sauce, sugar, vinegar, water starch, fresh soup mixed into a bowl.
Heat the oil in the pot to 50%, put in the raw materials and fry loosely, when it is white, add the minced pickled pepper, stir-fry the incense, then stir-fry the ginger and garlic, add the auxiliary ingredients, quickly stir-fry, quickly pour into the bowl, collect the juice bright oil, sprinkle with green onions, and put the pot on the plate.
Such as fish flavored meat shredded, fish flavored pork liver
Fish flavored pork liver
There is also a kind of fish flavor dish with hanging juice, the preparation method is to first stir-fry ginger, green onion, garlic rice, red pickled pepper after cooking, add salt, soy sauce, sugar, vinegar, fresh soup, water starch mixed juice, when the juice is thick and bubbly, put the remaining green onions, add the appropriate amount of sesame oil and bubble pepper oil hanging juice, and drizzle on the processed raw materials.
Such as fish elbows, fish eight pieces of chicken, fish eggplant box and so on
Fish eggplant box
Note: The ratio of ginger, garlic and green onion is 1:2:3
The ratio of sugar to vinegar is 1:1
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