"Brocade Flower" Raw Jelly Sand Pot Fish Head Making Process and Techniques (with 3 flavors of raw jelly sauce: compound column sauce, compound braised sauce, compound pot sauce secret recipe)
Chef Wang's expertise in cooking raw fish heads has long been famous. The "creaking" sound after the lid is the same as the sound of the fish's head being clipped, and the fragrance is also scattered, and before the mouth is moved, the sense of smell and hearing feel satisfied. Look at the fish head meat, it is smooth and thick, and the raw jelly sauce is full of sauce, salty and fresh back to sweet. Raw fish head to eat while hot, fish lips are the most slippery part, followed by garlic cloves like "slap meat" (meat on both sides of the fish face), fish brain is the essence of the whole dish, baked fish bones can make the fish brain fully sucked out, everything melted in the mouth lightly. The techniques are as follows:
Tip 1: The water is tender and tastes good.
The fish head is chopped into 6 cm square pieces, and each kilogram is soaked with 10 grams of ginger slices, 30 grams of green onion slices, 40 grams of cooking wine, 20 grams of salt, 15 grams of Chen Cun feng water, and 1 kg of pepper water (pepper: water == 1:10) for 2 hours, which can make the fish tender and bake the fish bones more crispy.
Tip 2: Brandy gets fishy.
The marinated fish head is dried with a clean towel, mixed with the compound column sauce for later; the sand pot is on the heat, 30 grams of hot salad oil, 50 grams of ginger grains are fried, then 50 grams of garlic and small dried shallots are fried, the fish head is neatly arranged, covered and baked for 15 minutes, 15 grams of brandy wine is poured on the front of the pot, and the green and red pepper slices and coriander can be garnished to the table. Brandy is fragrant after burning, which can effectively remove fishy and increase fragrance.
Tip 3: The three sauces taste different.
The draft fish head is fragrant and the sauce recipe is something that many chefs don't want to disclose. I have 3 recipes for the sauce of raw fish head to share with you:
1. Compound column hou sauce:
1 kg of Lee Kum Kee ZhuHou sauce, 50 grams of dried shallots and 50 grams of garlic paste, simmer over low heat for 1.5 hours (pour salad oil while simmering to prevent sticking to the pan).
2. Compound braised sauce:
50 grams of dried shallots, 25 grams of garlic paste, 250 grams of Zhuhou sauce, 125 grams of hoisin sauce, 100 grams of grinding sauce and shacha sauce, 20 grams of peanut butter, 50 grams of guanghe white curd milk and red curd milk, 10 grams of five-spice powder, and simmer for 1.5 hours after mixing (while boiling, pour in salad oil to prevent sticking to the pan).
3. Compound pot sauce:
150 grams of salad oil under the pot, 6 grams of chives, dried shallots, shallots, 8 grams of chopped ginger and coriander are fried until fragrant, filtered into "triple oil", then put 4 grams of Jinhua ham puree, 3 grams of sea rice mud and Yaozhu mud, 1 gram of tangerine peel mud, 4 grams of dried onion puree and garlic paste, and then put 60 grams of zhuhou sauce, 45 grams of hoisin sauce, 26 grams of peanut butter, 8 grams of meiji fresh soy sauce and oyster sauce, 12 grams of sweet noodle sauce, 3 grams of fish sauce and soy sauce, add 70 grams of water, boil the pot on high heat, mix in 1 gram of sand ginger powder, five-spice powder, 2 grams of star anise powder, 8 grams of monosodium glutamate, 15 grams of sugar, 5 grams of chicken powder, simmer until the sauce is golden brown, and then seal the three oils for 100 grams. This sauce is fresh and sweet and long, and it is one of the top ten sauces in the pot.