The method of fish in Sichuan cuisine is coming again, see how it is different from other cuisines, the following dishes also exist in some cuisines, but do you know how to make it in Sichuan cuisine, such as looking at the following dishes.
Sweet and sour crispy fish
Fresh fish, shredded shallots, shredded pickled chili peppers, ginger rice, green onions, garlic rice, salt, sugar, vinegar, soy sauce, monosodium glutamate, sesame oil, cooking wine, water bean powder, fresh soup, cooked vegetable oil.
1. After the fish is initially processed, twist the water dry, cut five or six knives on both sides of the fish body, forming a "peony flower" pattern with equal knife spacing (first cut the fish meat with a straight knife 1 cm deep, and then flatten the blade into about 2.5 cm deep in the direction of the fish head), and cut a small bite on the forehead of the fish head. Mix salt and cooking wine in a bowl and spread on both sides of the fish to soak.
2. Put the pot on the high heat, put the vegetable oil to 70% of the oil temperature, hang the fish with water bean flour, carry the fish tail, first fry the fish head slightly under the pan to set the shape, and then slowly put the fish into the oil pan to fry until the brown and yellow color, the skin and crispy meat are cooked, fish out and put it in the fish dish, and gently pat the fish with your hands.
3. Msg, salt, soy sauce, vinegar, water bean powder, sugar and fresh soup are mixed into sweet and sour sauce. Put the pot on the fire, put the oil to 50% of the oil temperature, put the ginger rice, garlic rice, green onion and stir-fry the aroma, spray into the juice, spread and stir well, when the juice is thickened and bubbled, put in the sesame oil to pour on the fish, and then sprinkle with soaked chili pepper shreds and green onions.
Fresh watercress fish
Ingredients: fresh fish, salt, spicy bean paste, green onion, ginger rice, cooking wine, garlic rice, vinegar, soy sauce, monosodium glutamate, sugar, fresh soup, water bean powder, mixed oil.
1. After the initial processing of fresh fish, use the one-word flower knife method to cut several knives on each side of the fish body, and taste it with salt and cooking wine. Finely chop the watercress.
2. When the pan is placed on a high heat and heated to 70% of the oil temperature, add the fish to fry to remove the surface water, leave the oil in the pot, add the spicy watercress and fry until the oil is red, then put the fish on the plate. Put green onions and vinegar in the pot, thicken the second-rate mustard with water bean flour, and drizzle on the fish.
Fish fillets
Ingredients: net fish meat, winter shoot slices, pea sprouts, egg white bean powder, monosodium glutamate, pepper, salt, green onion white, ginger slices, garlic slices, water bean powder, fresh soup, sesame oil, lard, cooking wine.
1. Peel and prick the fish, use a blade to form a slice about 5 cm long, 3.5 cm wide and 0.3 cm thick, mix well with salt, egg white bean powder and cooking wine. Blanch the winter shoot slices in boiling water. Cut the green onion into a "horse ear" shape.
2. Place the lard on the high heat after the pot, add the lard, and when the oil temperature rises to 40% heat, shake the fish fillets into the pot and gently spread them with chopsticks. When the fillets turn white, leave the oil, pour in the remaining oil, put ginger slices, garlic slices, green onion white and stir-fry, put the winter shoot slices, pea seedlings and stir-fry well, and immediately spray with salt, monosodium glutamate, pepper, water bean powder, cooking wine, fresh soup to make the sauce. After collecting the juice, add sesame oil, turn the pot upside down and plate it.
Two-color fish balls
Ingredients: net fish, eggs, lard, water bean powder, special clear soup, monosodium glutamate, salt, pepper, egg yolk powder.
1. After peeling and stabbing the fresh fish, use the back of the knife to smash it into a mud and remove the tendons. Place the fish velvet in an enamel pot, add the clear soup twice to dissolve, add the egg white twice, stir while adding, then add the lard and stir well, and finally add the water bean powder, salt, monosodium glutamate, pepper, and clear soup to stir into the fish grits.
2. Stir in the grits and egg yolk powder to form a yellow grits.
3. Wash the pot and put it on high heat, add water to boil and move to a low heat, keep it slightly boiling, squeeze the grits into balls in the order of first white and then yellow, and fish into a bowl filled with boiling water while cooking.
4. Wash the pot, pour in the special clear soup, add the fish balls (remove the water from the bowl), bring the pot to a boil, and put it in the soup bowl.
Pot sticks to fish fillets
Ingredients: fish, water chestnut, egg white, pork fat with skin, lard, dried bean flour, salt, cabbage, sugar, monosodium glutamate, sesame oil, vinegar, cooking wine, cooked ham.
1. Peel and wash the water chestnuts and chop them into rice grains with the ham. Cut the cabbage into thin strips.
2. Peel the pork fat and cool it, cut it into slices about 5 cm long, 4 cm wide and 0.3 cm thick, a total of 24 slices, and cut the fish into slices about 4.5 cm long, 3.7 cm wide and 0.2 cm thick, a total of 24 slices, flavored with salt and cooking wine. The four corners and center of each slice of pork fat meat are punctured with a knife, twisted and greasy with a hot towel, placed one by one in a porcelain dish sprinkled with dried bean flour, and then mixed with egg white, dried bean powder, salt and monosodium glutamate into egg white bean powder, spread on top of the fat slices, put in ham and water chestnut grains; fish fillets are mixed with egg white bean flour, smoothed and then placed on ham and water chestnut grains.
3. Wash the pot and put it on the fire, first use the lard to sear, pour the oil from the pot, put the pasted fish fillets into the pot and set it up, fry over low heat until the fat noodles are yellow and the fish fillets are cooked, decant the remaining oil, drizzle with sesame oil, and put the pot into one end of the dish. Mix shredded cabbage with salt, vinegar, monosodium glutamate, sugar and sesame oil and place on the other end of the plate.
How about the above methods, those who like these Sichuan dishes are taken away, maybe they can also become their own specialty dishes. Of course, the watercress fish that is ready to eat is inseparable from the delicious watercress sauce, and if you want to buy the watercress sauce, see how the watercress sauce recommended below is.
Sichuan Pixian Juancheng brand red oil watercress sauce Sichuan cuisine stir-fry sauce authentic Sichuan flavor watercress sauce craft brewing home ¥12.9 purchase