People say that the mountain eats the mountain, relying on the water to draft water, Tai'an fish was originally created by the folk dishes in the Tai'an area of Chongqing's Tongnan, and is one of the specialties in the Chongqing Jianghu cuisine. Tai'an fish hot pot is its characteristic evolution. Spicy flavor type, after the dish is red and bright, spicy and fragrant, unique flavor. Today, the chef specially shared the method of this special hot pot, I hope you like it.
Ingredients: 1 fresh silver carp: 2 kg
Excipients: konjac 250 g
Seasoning: Dried chili peppers, peppercorns, green onions, ginger, pickled peppers, pickled ginger, garlic, salt, cooking wine, pepper, mash, eggs, starch, coriander segments, chicken essence, monosodium glutamate, broth, vegetable oil
Spices: star anise 6 g, cinnamon 4 g, shan nai 3 g, grass fruit 3 g, sand kernel 4 g, cloves 1 g, cumin 3 g, coriander leaves 3 g, white bean kou 4 g, rock sugar 15 g, tempeh 6 g, Pixian watercress 120 g, lard 250 g, cooked vegetable oil 120 g
Spices
Stir-frying of the base:
1, pixian watercress slightly chopped; star anise, cinnamon into small pieces; grass fruit, sand kernels, white cardamom to break; it is recommended that all spices be rinsed with water and drained. White cardamom with a little cooked vegetable oil baked crisp;
2. Beat the various spices into a coarse powder and set aside
2, the base stir-fry: the pot is hot, add lard, vegetable oil to 4-5 into the oil temperature, put ginger slices, green onion knots, garlic rice stir-fry fragrant, under the watercress sauce, tempeh, rock sugar, stir-fry over low heat until the watercress moisture is quickly dry, add a variety of spice powder low heat and stir-fry, until the watercress is fragrant.
Production program
1. Cut the grass carp, clean it, change the knife, cut the fish body into strips about 1.5 cm wide.
2, egg liquid into the container, add an appropriate amount of fine salt, cooking wine, water, sweet potato flour to make a paste, under the fish head, fish noodles hanging paste.
3: Change konjac into long strips, blanch in a pot of boiling water, fish out, rinse with clean water and drain.
4: Add a little cooked vegetable oil to the pot with dried chili peppers and dried peppercorns, sauté the crisp over low heat, and then pound into powder after cooling.
5: Heat the oil in a pan to 70% of the oil temperature, shake the fish head and fish strips into the pan, fry them slightly and then fish out. After slightly controlling the oil, fry the fish back into the pan until golden brown, crispy and cooked.
6: Leave a little oil in the pot, cook until 30% oil temperature, under the green onion, ginger slices, pickled pepper knots, pickled ginger slices, dried chili peppers, peppercorns stir-fried fragrant
7: Add the sautéed base and stir-fry again, add the broth, add salt, cooking wine, pepper, mash sauce, bring to a boil over high heat and simmer to taste
8, first put the fish head and then the fish strips, konjac into the pot and cook for 10-12 minutes, cook until the flavor, cook in the chicken essence, MSG and push well, you can start the pot and pot
9: Sprinkle with parsley and you'll be delicious.
Technology demystified
1, the fish must be fresh, the size of the fish should be uniform, the hanging paste wrapped powder can not be too thick, just a thin layer,
2, must be hung with sweet potato flour pulp, not ordinary corn starch
3. When frying, you need to fry the fish head and fish noodles until they are set, and then fry them in the pan until the color is golden, crispy on the outside and tender on the inside.
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