Introduction to this issue: Tai'an fish is an authentic Chongqing dish, famous for its spicy, smooth and tender, delicious and delicious.
When mentioning "lump fish" to people, only a few people may know, but if you mention Tai'an fish, everyone knows it! Tai'an fish is an authentic Chongqing dish, famous for its spicy, smooth and tender, and delicious taste. Ying Zi ate it twice, and fell in love with this spicy and fragrant Tai'an fish, especially the konjac inside, which is the soul of Tai'an fish! There is the original taste of konjac, but also absorbed the umami taste of fish, and then with the spices inside, wow! Every meal is not too boring.
This Tai'an fish is almost every chongqing person will do, right? But the taste of each family is different, some are sweet, some are salty, and some are good sour and sweet... Wait, having said so much, what exactly does authentic Tai'an fish taste like? Let Ying Zi slowly pick up the past and present lives of his Tai'an fish for you.
Tai'an fish from the early 90s of last century, cars to and from Chengdu and Chongqing to pass through Tai'an Town, every day through the large number of mobile people here, led to the prosperity of one side of the diet, 'Tai'an Fish' with its unique delicious taste, attracted a large number of past diners, through them, 'Tai'an Fish' quickly expanded the market outside Of Tai'an Town, but also led to 'Tai'an Fish' this local specialty food famous.
Tai'an fish is generally made of silver carp, grass carp, catfish as the main ingredient, in the method, the use of fried and roasted way to cook into dishes. The reason why the taste of Tai'an fish makes people feel unique is that the special flavor of the dish is also related to the fact that the ingredients such as red amaranth powder, kimchi, konjac, lard and so on are very exquisite.
【Menu Features】
Tai'an fish is a traditional Han chinese dish in Sichuan and Chongqing, which belongs to the jianghu cuisine, the color of the dish is red and bright, the fish meat is tender, the taste is salty, spicy and fresh, and it is a typical home-style flavor type.
How to make ———— Taian fish————
『Ingredients required』
1 grass carp (about 2 pounds)
Salt 10 g
Pepper 5 g
2 scoops of cooking wine
1 scoop of light soy sauce
Sugar 10 g
5 scoops of sweet potato starch
15 pickled peppers
1 piece of pickled ginger
Sour radish half a root
Konjac 200g
1 green onion
Ginger 5 tablets
20 cloves of garlic
20 dried chili peppers
Peppercorns 30 capsules
2 octagons
4 coriander
———— "Production Steps" ————
Step 1: Wash the grass carp, mainly to tear the black film inside the stomach.
Step 2: Wash the fish and dry it with a dry towel, (otherwise it will be very slippery to put on the board) Chop off the fins, cut off the head of the fish, lay the fish flat, hold the fish body with one hand, and hold the knife in the other hand against the fish bone and put the meat slice of the fish body horizontally. The other side is sliced down in the same way. Chop the fish meat and fish bones into lumps.
Step 3: Sweet potato starch is boiled with water and set aside. Add cooking wine, salt, pepper to the fish, stir by hand, add sweet potato starch and stir well and marinate for 20 minutes.
Step 4: Prepare the ingredients: diced pickled pepper, pickled radish, shredded ginger, konjac cut into small pieces, pickled radish sliced, green onion sliced, ginger shredded, garlic, dried chili pepper cut into segments, peppercorns.
Step 5: Open the hot pan and put the oil, the amount of oil is slightly more, and the fish will be fished out under the pan and fried.
Step 6: Start the pot to burn the oil, this time put the lard, slightly more than usual cooking, add watercress sauce to stir-fry the red oil, add ingredients and stir-fry for 2 minutes, add water to boil into the fish head, fish bubbles, add soy sauce, cooking wine, sugar seasoning, put in the freshly fried fish pieces, gently shake the pot, do not use the spatula to stir, simmer for 10 minutes. Cook!
Step 7: Potting. It is best to pour it directly into the basin, because the fish is very tender, the chopsticks are not very large to clamp up, and once you use the shovel, the fish will be broken. Garnish with parsley.
『Tips』
Some friends have found that the taste of Tai'an fish eaten at home and Tai'an fish eaten at a restaurant is very different! What is the reason for this? Ying Zi summarizes the following points for everyone:
(1): To make Tai'an fish, you must put more dried chili peppers and bean paste, so that the Tai'an fish is spicy and delicious enough.
(2): The practice of Tai'an fish is especially that the fish pieces must be chopped into small pieces, so that they are resistant to cooking and the taste is more tender.
(3): The powder wrapped in fish cubes must use sweet potato flour, and the sweet potato powder should not be thin and not too dry, and the fish must be full of flavor!
(4): The oil temperature of the pot can not be too high nor too low, otherwise it is easy to scatter when the pot is burned, and it is necessary to remember the oil pot piece by piece.
(5): When the frying sauce is cooked, be sure to stir-fry the color and add water to boil, then boil him for 15 minutes.
(6): Fish pieces in the pot must not be moved to turn it over! Turn on the low heat and slowly burn for a while to shake the pot, and it is easy to turn the fish over with a spatula.
(7): There is also lard that must be used to make authentic Tai'an fish, and only with lard can the taste be more fragrant.
In this way, the spicy and fragrant Tai'an fish is made! The cooked fish, the meat is tender, with a spicy taste, it is super enjoyable to eat, super delicious. Eat a few bites of fish and then taste a bowl bottom konjac, spicy taste, absorb the fresh flavor of fish, eat very delicious. Spicy and tender taste, how can not eat enough. Friends who like to eat fish, may wish to make a Tai'an fish to enjoy it!
epilogue
"Tai'an Fish" not only retains the flavor and characteristics of the original "Tai'an Bream", but also has the characteristics of heavy and light, with strong Sichuan cuisine characteristics. People summed it up in six words: "spicy, spicy, hot; fine, tender, fresh."