Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today to share a Zhoukou characteristics of the "fried grilled fish", Zhoukou may not be known to many people, located in the southeast of Henan, although there is no Zhengzhou, Kaifeng, Luoyang bustling, but also full of rich human feelings and life atmosphere.
This dish is tender on the outside, with the meat tender, salty and delicious unique flavor, deeply loved by the majority of friends, but also to go to the restaurant must order a dish, the following for everyone to introduce the detailed steps, there are friends who like to eat fish, try to do it at home.
Ingredients: Carp
Accessories: shallots, ginger, green onions, garlic, dried chili peppers, peppercorns, devil peppers, star anise, pickled peppers, beer
Seasoning: salt, steamed fish tempeh, oyster sauce, chicken powder, sugar, dark soy sauce, pepper
【Fried Grilled Fish】——Spicy and delicious
1. Let's start preparing the ingredients
Prepare a carp, we have slaughtered it in advance, now cut it from the middle without direct cutting, the back should be connected together, and then chop a few knives on the back, so that the carp can be flat on the board, cut some knife edges on the top of the fish, so that the cooking is more flavorful.
2. Marinate the carp below
After processing, we put the carp in water, wash the blood water on it and fish it out and marinate it, evenly spread salt on the fish, smear a little more on the back of the spine, the meat is thicker and not easy to taste, and then pour in the appropriate amount of cooking wine and mix well, prepare a few spring onions to cut into segments, prepare a small piece of ginger, pat it out, cut it into ginger and put it together, mix well and marinate for 10 minutes, give the fish a taste.
3. Start preparing the excipients below
Prepare the green onion in one section and cut into horseshoe slices.
Prepare a small piece of ginger and cut into ginger slices.
Prepare a few garlic pieces, pat flat, put them all together, and then grab a handful of dried peppers, a small handful of peppercorns, like to eat a little spicy, you can put a few devil peppers, and then put two star anise for later.
Prepare another handful of pickled peppers, cut them into circles, and then chop them a little to make them more flavorful.
Also prepare a can of beer for later.
4. Fry the fish below
Burn the oil in the pot, after fully sliding the pot, pour out the hot oil and add some more cool oil, squeeze the sauce on the fish, put the fish skin down into the pot, keep the low heat, often shake the pot to make the fish evenly heated, about 3 minutes, when the fish skin is fried golden brown, pour out the excess oil, so as not to eat greasy.
Then turn the pot upside down, fry the fish, and when the fish is also fried to a golden brown, pour it out and set aside.
5. Start cooking below
Then burn the oil in the pot, after the oil is hot, pour in the onion, ginger, pepper and other small ingredients and stir-fry a few times, pour the pickled pepper together and stir-fry, pay attention to the temperature is not too high, so as not to stir-fry the pepper paste.
Chili peppers stir-fried dry and stir-fried, fried until slightly discolored, from the side of the pot drizzled with the appropriate amount of water, and then poured into the beer, beer can play a role in removing fishy freshness, add steamed fish sauce 20 grams, oyster sauce 5 grams, chicken powder 3 grams, sugar 10 grams to neutralize the spicy taste, and then pour in a little old soy sauce color, turn the heat to boil, sprinkle a little pepper, put the fried carp into the pot, cover the pot and simmer for 3 minutes.
After 3 minutes, we use chopsticks to insert a bit, the fish body can be gently inserted to explain that it has been cooked thoroughly, then turn the heat to collect the juice, during which to often shake the pot to avoid the paste base, the soup juice is sprinkled with a little cooked white sesame seeds when it is thick and blistered, drizzled with a little bright oil, you can get out of the pot and plate, and finally put the coriander section delicious.
Well, a spicy and fragrant fried grilled fish is ready.
Technical highlights:
1. The type of fish is not limited and can be selected according to your own taste.
2. When marinating fish, the back of the ridge should be smeared with a little more salt, and the meat on the back of the ridge is relatively thick and not easy to taste.
3. Peppers and peppercorns must be fully fried, and the spicy taste of adult dishes will be more sufficient.
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