Shanghainese fish-carrying complex has begun since childhood:
Little Balazi lives in the Shikumen Lane, breakfast must be sprayed with incense dry fried fish with overnight rice, "afternoon tea" must touch a bowl of fish with bad food to eat, in the evening there is a braised fish made by Mu Ma, a mouthful of juice can be a big bowl of white rice.
The superior location of eating the sea by the sea, coupled with the proximity to Zhoushan, the "wholesale place of fresh striped fish", for the fat and affordable ingredients of the striped fish, Shanghainese people love it very much.
I still remember when I was a child, when I was Chinese New Year's Eve, my mother would always cook a small ball of wine for snacks, and sometimes when I was tired of eating it, I poured the small ball into the braised striped fish for dinner, and the taste was more intense and tender.
This seemingly simple dish is actually the good taste of the old Shanghai, but it is not the "dark cuisine" that is now said, it is a home-cooked side dish that every family will make.
Now that takeaway is rampant, even if the family is cooked, it is difficult to reproduce the taste of childhood, and Mu Mama said that if you want to eat, you must find a local restaurant with a certain number of years, and there must be a Shanghai master who understands the scriptures, in order to interpret the combination of this dim sum and seafood just right.
In the mind of the editor, the door from snacks to large, opened for 18 years of fire for 18 years, focusing on the Huangting compound of this gang dish is very good.
This wine-stuffed dumpling roasted fish is also his family's specialty, it is said that every day his family uses up 15 pounds of fresh striped fish, all of which are from Zhoushan, delicious and fat!
Chef Liang Hongbiao is a native of Shanghai, and here, this dish has become an advanced version of braised striped fish, easy to make, and eats the original flavor of Shanghai's rich oil and red sauce.
The sweet and sour taste of the wine is wrapped in fish, which just covers the fishy smell of the fish, and it adds a touch of wine to the taste, the skin is soft and crispy, and the inside is oily and sweet, which is quite flavorful and difficult to forget in one bite.
In addition to retaining the characteristics of the old bottom, Chef Liang also quietly added more spices to this dish, making the color of the whole dish more beautiful and delicate and sweet.
Liang Hongbiao Chef of Huangting Courtyard
The small round balls that have swelled up are full of delicious soup with fish, sweet and fresh, fresh and fresh, thick soup that cannot be eaten elsewhere, bibimbap is a must, and a bite of the soul is fresh!
Let's learn together with Chef Liang of the Huangting Compound!
Preparation of ingredients
/ Ingredients / : 400 grams of Zhoushan striped fish, 35 grams of sake brewing, 125 grams of dumplings
/ Seasoning / : Chicken essence, salt, dark soy sauce, rice wine, monosodium glutamate, ginger, green onion, sugar color, chicken essence
Sugar color can be purchased online, and can also be replaced by white sugar at home.
The following units of measurement:
1 hot pot spoon = 30ml
1 teaspoon = 6 ml
1 spice spoon = 15ml
1 bowl = 250 ml of water
Production process
01
Step 1: Handle the striped fish
Choose about 400 grams of Zhoushan striped fish, and measure the widest part of the body of the striped fish with your fingers laterally, and the width of three fingers (5 cm) is preferred.
Tips：
▶ Zhoushan striped fish are more tender in comparison.
▶ Three-finger-wide striped fish are relatively fat and tender, and oversized striped fish have an old taste.
Treat the internal organs clean and scrape off the silver fat on the surface of the fish.
▶ These steps can be handled by the market chef.
▶ If the silver fat is not removed, the subsequent encounter with dark soy sauce will appear to be very heavy.
Cut the fish with the strip
Maximize the flavor of the striped fish
Cut the striped fish obliquely with a knife and cut it into a length of 10 cm, the cross-section of the striped fish is larger, and then it is easier to taste.
3 slices (2g) of ginger slices are shredded, mixed with 1.3 teaspoons (8g) of rice wine with the striped fish, stirred well and marinated for 20 minutes.
Prior marinating minimizes the removal of fishy odors.
02
Step 2: Fry the striped fish
On high heat, pour in 2 hotpot spoons (60ml) of oil, wait until 80% of the oil is warm, and slide the cut fillets into the pan.
▶ Using a "slippery" approach will prevent oil from splashing on the body.
▶ 80% oil temperature: After a large amount of green smoke comes out, put the chopsticks into the oil pot, and a large number of oil bubbles immediately appear around.
Keep shaking the pot
Let the striped fish not stick to the bottom
During frying, shake the pan constantly to prevent fish from sticking to the bottom of the pan.
When frying, turn the noodles over with a spatula so that both sides of the fish can be fried golden brown. Wait until the surface of the fish is fried slightly golden, and when it is ripe at 7 to 8, it can be fished out.
Correct demonstration is as follows▼
03
Step 3: Season
Add 1/3 teaspoon (2g) of oil to the pan, sauté 1/3 teaspoon (2g) of minced ginger in a pan, then pour in 3.2 bowls (800ml) of stock and 1/3 spice spoon (5g) of soy sauce to cook together.
▶ There is no broth at home, and it can also be replaced with boiling water.
▶ The old soy sauce should be put in before putting in the striped fish, otherwise the color of the finished product will be heavy.
Add the sugar color
Adds freshness to the striped fish
Then put the fish back into the pot and simmer 1/3 of the spice spoon (5g) of sugar, 1/3 of the spoon (5g) of salt, 1/3 teaspoon (2g) of MONOSG, 1/3 of the spoon (5g) of chicken essence, and 1/6 teaspoon (1g) of pepper.
▶ Sugar color is a secret ingredient that will make the whole dish more beautiful in color and delicate and sweet, which can be purchased on the Internet.
▶ There is really no sugar color, and it can also be replaced by white sugar at home.
Cover and simmer
Fish with fish are easier to taste
Then turn on low heat, cover and simmer for 15 minutes, until the sauce in the pot is ready.
Fry the fish first and cook it later, which can make the fish more flavorful.
04
Step 4: Add sake and small dumplings
Uncover lid, turn on medium heat and add 1/2 bowl (125g) of quick-frozen small balls.
During the shaking of the pot, so that the fish and small rounds do not stick to the bottom of the pot.
▶ Because of its small size, the small dumplings need to be added after the fish is cooked.
▶ Quick-frozen dumplings are available in major supermarkets and online.
It is then brewed with 2.3 spice spoons (35g).
When the balls are all open, sprinkle 1/3 teaspoon (2g) of green onion to remove the plate.
This mouthful of rich and fragrant fish, coupled with refreshing and greasy wine, chopsticks and chopsticks can't stop eating! Fresh wine makes for a touch of freshness in the whole dish, so you can recreate the delicious dishes from our restaurants at home!