The common braised fish head in Huaiyang cuisine is placed in a sand pot, covered with scallions and roasted sea cucumbers and abalone, named Fish Head Buddha Jumping Wall, full of a pot, priced at 1080 yuan, 10 people order a portion, 100 yuan per capita, more delicious than the version on the bit. Nowadays, in Nanjing, as long as you mention the fish head Buddha jumping off the wall, you can think of Shangri-La, which has become a living sign of the hotel.
1. Rinse the fish head of Tianmu Lake (6 to 8 kg/piece), cut the chin, keep the top of the head connected, mark a flower knife on the thick part of the meat, fry in 60% hot oil until the color is golden, and drain the oil.
2. Put the fish head into a casserole, add water, add 75 grams of green onion and ginger slices, 50 grams of oyster sauce, 40 grams of chicken essence and chicken powder, 35 grams of salt, 20 grams of dark soy sauce, 20 grams of sugar, 15 grams of dried chili peppers, simmer for 18 minutes until the fish head is colored and flavorful, turn off the heat when the soup is slightly thick.
3. Pour 3000 grams of broth into the pot, add 280 grams of soy sauce, 180 grams of sugar, 100 grams of chicken powder, 100 grams of flower carving wine, 90 grams of light soy sauce, 50 grams of oyster sauce, 40 grams of chicken essence, stir and boil, put 300 grams of fried green onions on high heat to cook the aroma, go to the sea cucumber (the hotel buys back fresh water and hair sea cucumber, change the knife to a 3 cm square, fly water for later) boil, turn off the heat and soak overnight to taste.
note:
The production process of abalone in the Buddha jumping wall is slightly different from that of sea cucumber, because the color cannot be too dark, the amount of old soy sauce used when blending the juice is reduced to 80 grams; abalone does not highlight the aroma of green onions, so there is no need to put fried onions in the juice, as long as you add an appropriate amount of fresh onion and ginger to fish.
How to make abalone:
Dalian 8 heads of abalone slaughtered and cleaned, steamed in a steaming box, taken out and soaked in juice for one night.
1. Heat the oil in the pot, sauté 40 grams of shallots, pour in the fish head and the original soup, sprinkle a little pepper, collect the juice on high heat and pour into a clean casserole with chives.
2. Heat up 15 grams of lard under the pot, put 5 grams of shallots, ginger slices, garlic slices and 5 grams each to fry, pour in 8 abalone, 250 grams of sea cucumber, add 100 grams of thick soup, add chicken powder, 4 grams of chicken essence, 3 grams of chicken rice soy sauce and 3 grams of salt, after boiling on high heat, collect the soup until the soup is red and bright, pour the oil, beat the thin mustard and turn it evenly, and pour it on the fish head.
3. Heat the casserole on the fire until the shallot flavor escapes and you can go.
