First, raw material preparation
1. A 700-g large yellow croaker, after slaughtering and making a clean, riding a knife on both sides.
2. 50g garlic and set aside.
3. Peel and slice 5g of green onion and ginger each.
4. 1 large ingredient, 1 gram of da hong pao peppercorns, 2 pounds of dried chili peppers cut into rings and plated together for later.
2. Cooking dishes
1. Fill the pan with 1000 grams of salad oil and heat it to 60%, add the yellow croaker and fry it over low heat until it is set, turn it golden brown, then pour out the oil control plate and set aside.
2. Heat 20g peanut oil to 40% heat in a pot and sauté shallots, ginger, peppercorns, large ingredients and chili peppers until fragrant.
3. Add 15 grams of Pixian bean paste and fry out the red oil, then add 10 grams of Haitian soybean sauce and 10 grams of sweet noodle sauce and stir-fry.
4. Cook 15 grams of cooking wine and 50 grams of Laba vinegar, add 15 grams of Donggu Yipin fresh soy sauce. Pour 500 ml of water to a boil and simmer for 10 minutes.
5. Remove the residue and add the yellow croaker and garlic. Bring to a boil and reduce the heat to a low heat for 15 minutes, while constantly pouring the soup on the fish with a hand spoon.
6. Turn on the high heat while collecting the juice while shaking the wok to avoid sticking to the pan.
7. After the soup is thickened, drag the fish into the fish dish, place the garlic on both sides of the fish, and pour the soup on the fish.
Third, the characteristics of the dishes
On the basis of the traditional fish stew, this dish is added with homemade lakba garlic and lakba vinegar, which not only removes the fishy smell of the fish, but also adds a unique aroma, and the finished product is soft and tender with crispness. The color is bright red, the aroma is striking, sweet and sour, salty and spicy, the taste is rich, and the flavor is unique.
Fourth, the main points of operation
1. Because the fish is relatively large, when frying the fish, it is necessary to turn the fish over low heat and fry it repeatedly, and fry the fish thoroughly. If the fire is too big, the outside is fried, but the inside is not yet cooked.
2. After the seasoning is boiled in the soup for 10 minutes, the residue should be fished out, and the dish is more beautiful, and the taste of the seasoning is too strong to avoid being stewed for a long time.
3. When collecting juice on high heat, be sure to shake the wok constantly while collecting the juice to avoid sticking to the pan.
4. When cooking, carefully drag the fish into the dish along the edge of the pot to ensure that the fish shape is intact.