"Tai'an Fish", as the name suggests, originated in Tai'an Town, Tongnan County, Chongqing City, and was carried forward in Chongqing and all over Sichuan. The "Tai'an fish" cooked by Tai'an people has changed the previous practice of "rapid fire tofu, slow fire fish", using the cooking method of simmering over low heat, and the fish made is spicy and fragrant, and the tender taste of the outer glutinous is excellent, forming a unique cooking method in Tai'an Town, Tongnan County.
The earliest Tai'an fish used bream cooking called "Tai'an bream", and later because of the sharp increase in raw materials for the delicious taste of "Tai'an fish", people switched to white carp, silver carp, grass carp and other fish to make "Tai'an fish". With the continuous research and innovation of Tai'an fish cooking methods, many kinds of preparation methods have been extended later, but delicious and delicious is the last word.
In fact, the birth of Tongnan County Tai'an Town "Tai'an Fish", but also has a lot to do with its geographical environment, the last 80s Tai'an Town is Chengdu to Chongqing is the only way to Pass, many passing vehicles and pedestrians have to rest and eat here, fish is its common ingredients, and then through these drivers who go south to create north, so naturally born Tongnan Tai'an Fish.
I don't know if friends have found that even many shops that sell Tai'an fish in other places now, and the shops that are more famous are opened next to the main road between the city and the city or the city and county traffic arteries. Is this a dietary habit, a dining custom, or something else? I'll leave that question to you.
Well, the origin of The Tongnan Tai'an fish is also introduced to everyone, the nonsense is not much to say now directly to everyone to share, a Tai'an fish practice tips and some of the precautions, as for whether it is authentic or not, you have the final say, but I know that the "Tai'an fish" that comes out of this is absolutely delicious and delicious.
Step 1: Process and marinate the fish
1, prepare a live jumping grass carp about 3 pounds, go to the internal organs and scales and rinse with water.
2. Separate and cut the fish bones into lumps, wash them again with clean water, and drain the water.
3: Add green onion, ginger, cooking wine, pepper and 5g salt and stir until the fish thickens, marinate for 15 minutes.
4: Pick out the green onion and garlic for the marinated fish, beat in an egg white and stir well.
5: Add 50g corn starch, 10g chicken essence, and stir in some water until the fish is sizing until the picture below is set aside.
Step 2: Prepare the stir-fry and make the fish
1: Prepare 50 grams of green onion knots, 10 grams of ginger slices, 20 grams of garlic slices, 100 grams of pickled greens, 50 grams of millet peppers, 20 grams of dried chili festivals, 15 grams of chili noodles, and 20 grams of bean paste.
10 grams of green peppercorns, 5 grams of safflower peppercorns, 5 grams of sugar, 5 grams of light soy sauce, 100 grams of clear oil, 50 grams of lard.
2, the frying pan from the wide oil, oil temperature 40% hot one by one mixed with the fish fillet fried, to prevent the next pot of fish fillet sticking.
3: Fry until the fillets are set and then fished out.
4, raise the oil temperature again to 70% heat into the fried to set the shape of the fish, fry until the surface is a little golden, then fish out the oil control and reserve.
Step 3: Start cooking
1: Heat the oil at 61/20% heat, ginger, garlic, green onion, kimchi and wild pepper until fragrant.
2: Add green and saffron peppercorns, bean paste, and stir-fried bean paste.
3, down into the dried chili festival, chili noodles, sugar, soy sauce and an appropriate amount of water, again in the afternoon 10 chicken essence, 5 grams of salt.
4: Bring to a boil on high heat, add the fried fish fillets and cook for 5 minutes on low heat, collect the juice on high heat, and collect the juice to 70% dry and put on the plate.
Sprinkle with green onions and a spicy and fragrant, delicious Tai'an fish is made.
Note 1: Pickled fish must be done according to the steps, that is, it can be fishy and ensure that the fish is smooth and tender and delicious.
Note 2: When frying fish pieces, do not fry too much, you must master the heat, let alone fry the lake.
Note 3: Adding chili noodles is mainly to raise the color of Titian, because the watercress sauce uses too many impurities.
Finally, original is not easy, I will continue to study and learn in the field of gastronomy, in the days to come, with what I have learned, bring you more gastronomic cooking skills and the efficacy and role of ingredients, if you like my work, thank you, trouble to help point the next like, forward and pay attention to Oh.