Hello everyone, I am Ah Wei, today to share a Sichuan dish, boiling fish, this dish is very popular in the restaurant, everyone likes to eat spicy good collection.
Here's how and how to make it.
The characteristics of this dish: the fish is tender, salty and fragrant, and the taste is pure.
Boiling fish is a specialty from Sichuan, and because of its boiling oil when served, it has become a hot dish in the north and south of the river. In addition to grass carp, river balls, osmanthus fish, blackfish, catfish can be, but must be fresh, otherwise the taste will be greatly reduced. Ingredients: 1 fresh grass carp (weighs about 1 kg), 300 g soybean sprouts.
Seasoning: 1500 grams of private spice oil, 5 grams of salt, monosodium glutamate, cooking wine, 20 grams of mung bean starch and sweet potato starch, 2 egg whites, 3 grams of pepper, 50 grams of dried chili peppers, 30 grams of green peppercorns, 100 grams of green and red pepper rings.
Private Spice Oil Recipe: Introduction: When making boiling fish, you should prepare the characteristic spice oil that matches it in advance for easy access. Ingredients: 500 grams of clear oil 15 kg of lard, 500 grams of dried chili pepper knots, 250 grams of peppercorns, 250 grams of ginger, 250 grams of lemongrass, 250 grams of fresh southern ginger, 500 grams of shallots, 1000 grams of shallots, 250 grams of coriander, 25 grams of star anise, 20 grams of mountain nai, 50 grams of white coriander, 20 grams of spirit grass, 20 grams of cumin, 50 grams of cinnamon, 20 grams of grass fruits, 80 grams of white root.
Preparation: 1, first take the chili festival, peppercorns, lemongrass, fresh ginger, star anise, shanna, white coriander, spirit grass, cumin, cinnamon, grass fruit and white root, put it in a pot and soak in boiling water for a while to set aside.
2, another pot put lard heat, put in the chili festival, peppercorns, ginger, shallots, shallots and coriander stir-fry incense, mixed with 250 ml of water to boil, then add clear oil and continue to heat on high heat, and finally soak the spices and turn to low heat, when the water in the pot is dry and emits a strong aroma, leave the fire to cool. Note: The purpose of adding water when refining spice oil is to make the fragrance of the spice more easily dissolved into the oil. In addition, in the spices used, Bai Zhi added more than others, which is to highlight the fragrance of Bai Zhi. Exclusive fillet sizing method and mixing powder ratio: 500 grams of fish fillets wash away the blood water, fish out and suck the water dry, add 20 grams of corn starch and mung bean starch (the ratio of the two powders is 3:4) of the mixed powder, 5 grams of salt, 10 grams of cooking wine, 2 grams of pepper, 5 grams of egg white, whisk in one direction until the fish fillets are gelled. This method uses a mixture of corn starch and mung bean starch. The reason for choosing mung bean powder: it contains a lot of amylose, with this powder to sizing, the raw material surface is shiny, it is not easy to break after heating, and the taste is good. In addition to the selection of powder, be sure to rinse the blood of the fillets before sizing, otherwise the color of the dish will be black.
Fish fillet sizing reference method 2: 600 grams of fish fillets, first add 15 grams of ginger wine to catch well, then add 4 grams of salt, 6 grams of monosodium glutamate, 12 grams of chicken essence to mix well, and finally add 2.5 grams of southern milk sauce (play a role in removing fishiness and freshness) and mix well. Mix 5 grams of corn starch and 5 grams of red cao powder, mix well with the fillets and whisk in one direction.
Fish fillet sizing reference method three: 500 grams of fish fillets plus 1-1.5 grams of high elasticity (prepared by a variety of polyphosphates, mainly used for the processing of various types of fish balls, meatballs, ham and other meat products, can improve the elasticity of meat products, improve the taste, maintain the aroma of meat) Mix well, marinate for about 10 minutes, add 3-4 grams of salt, 2 grams of flavor powder, 5-10 grams of onion ginger juice (onion segments, ginger slices and salt water soaked), whisk in one direction. 1 egg white plus 20 g of potato starch to make a paste, add fish fillets to the sizing, with a little salad oil cover.
Fish fillet sizing reference method four: do not use egg whites only with salt, after cooking on the table is not broken, and the taste is very smooth and tender. Ingredients: 2 kg of grass carp meat. Seasoning: Salt 10 g, wet starch 15 g, Cantonese rice wine 10 g, monosodium glutamate 2 g, pepper 2 g, salad oil 50 g. (Note: Be sure to use Cantonese rice wine, you can keep the color of the fillet white; if it is made with ordinary wine, the color of the fillet will be dark).
Preparation: 1, the fish slices into 0.3-0.4 cm thick slices. (Note: Fillets should be as thick as possible, otherwise they will be very salty after marinating, the taste is not good, and they are easy to diverge). 2: Soak the fillets in lightly salted water (the ratio of salt to water is 1:100) and soak for 15 minutes. (Note: The purpose of blistering with lightly salted water is to soak off the blood water, remove some of the fishy smell, so that the flesh of the fillet is tight and not easy to diverge.) To grasp the concentration of brine, too thick will affect the taste, too light and can not play a role). 3: Squeeze the water out of the fillets with a cotton cloth, add 10 grams of salt and knead well, knead with a little force on time, and then add Cantonese rice wine, monosodium glutamate, pepper and mix well to taste. (Note: it is best to use cotton cloth to squeeze out the water, because the water absorption of cotton cloth is the best; the order of adding salt, rice wine, monosodium glutamate, and pepper should not be messed up, and you must first add salt and then add other seasonings in turn, otherwise the fillet is not strong enough to maintain toughness). 4: Mix the fillets with wet starch until they feel sticky and sprinkle 50g of raw salad oil. (Note: The purpose of playing a layer of oil is to better maintain the smoothness of the fish, keep the moisture and salt in the fish meat without loss; to play raw salad oil, cooked salad oil will affect the color, easy to darken). 5: Put water in the pot and bring to a boil, change the medium-low heat to slightly open, put in the fish fillets and simmer for 20-30 seconds to cook. (Note: the whole process of water removal should keep the water in the pot bubbling all the time; do not use high heat, otherwise the fillet top will be broken). In addition, if you do not cook immediately at this time, you can use plastic wrap to seal the fillets and put them in the refrigerator, leaving them unchanged for two days. Features: The fish fillet is white in color, the taste is smooth and tender, the toughness is good, and the chopsticks are used to pick up a piece and fall on the table, which will not scatter and will not break. The fillets raised in this way can be made into boiling fish and boiled fish.
Preparation Method: (1) Slaughter and clean the grass carp, slice the fish, peel off the skin, grow the fish slices 4 cm, width 4 cm, thickness of 0.3 cm slices, add salt, monosodium glutamate, cooking wine, pepper for 40 minutes into the taste, add mung bean starch, sweet potato starch, egg white sizing and set aside.
(2) Add an appropriate amount of salt and salad oil to the boiling water, put the soybean sprouts into the boiling water and heat for 3-4 minutes, fish out the controlled water, and put the bottom in the basin.
(3) Put water in the pot, turn off the heat after boiling, put in the fish fillets piece by piece, wait for all the fillets to be put in and then heat, heat 0.5 minutes to eight ripe, fish out the fish fillets and put them into the container.
(4) Pour in private spice oil into the pot, cook until 180 ° C out of the pot, under the dried chili festival and pepper stew, then add green and red pepper rings to slightly fry to make it taste good, and pour on the fish fillets in the pot.