Pot collapsed yellow croaker to prepare
Pot collapse yellow croaker is one of the most distinctive local dishes in Shandong, belonging to Lu cuisine. The main ingredient of the pot collapsed yellow croaker is ham. It is made by combining frying with simmering. In addition to the flavors of fragrant and sweet, the dishes made are soft and soft, and the umami taste is long.
ingredient
Ingredients Yellow croaker 1 egg 1 auxiliary oil salt 4 g pepper 5 g flour 30 g green onion 1 piece of ginger 1 piece of star anise 1 garlic 3 cloves of vinegar 10 g soy sauce 15 g on the soup to taste
steps
1. Materials
2. Wash the yellow croaker and cut the blades into two pieces from the abdomen
3. Stick the flour first
4. Break the eggs
5. Add egg mixture
6. Push the fish paste into the pan and fry until golden brown, turn over and fry the other side.
7. Put oil in the pot, add green onion, ginger, garlic, star anise and stir-fry until fragrant
8. Bring salt, pepper, vinegar, soy sauce and soup to a boil
9. Add the fish
10. Simmer until cooked.
Production materials
Ingredients: 500 g of yellow croaker
Accessories: ham 10 g Starch (broad beans) 20 g Magnolia slices 10 g Fungus (water hair) 10 g Rapeseed 10 g Eggs 120 g
Seasoning: 3 grams of vinegar 10 grams of sugar 4 grams of rice wine 5 grams of garlic (white skin) 5 grams of ginger 5 grams of shallots 5 grams of peanut oil 6 grams of salt
Cooking method
1. Remove the scales, gills and internal organs of the fresh yellow croaker, wash and prepare with clean water, and dry the water
2. Cut the head from the fish's lower mouth and split it into two pieces
3. The fish body removes the girder bone spurs from the back and slices it into the belly of the fish, and the tail is connected in a hinge shape
4. Then shave a cross knife on top of the fish face down, sprinkle 2 grams of salt and rice wine on the fish head and marinate it
5. Beat the eggs into a bowl and stir well
6. Cut the fungus, cooked ham, magnolia slices and rapeseed into 2.5 cm long filaments
7. Put peanut oil in the wok, cook over medium heat until it is ripe, dip the fish head and fish meat with dry starch, drag it in the egg liquid, fry it until golden brown, pour a colander with internal control oil
8. Put peanut oil in the wok, heat over medium heat until six ripe, stir-fry with green onion, ginger and garlic slices, add shredded fungus, shredded ham, shredded magnolia slices and shredded rapeseed and stir-fry slightly
9. Add 150 ml of clear soup, yellow fish, rice wine, salt, vinegar and sugar and bring to a boil over high heat
10. Simmer over low heat until halfway through the soup, place the fish on a plate and set it in the shape of a whole fish, pour the soup on top.
Crafting tips
The so-called collapse, that is, after the main ingredient is fried on both sides, the sauce and clear soup are put on the person, covered with the lid, the fire is boiled over a small fire, the soup is collected, and the seasoning is completely absorbed into the main ingredient, so as to achieve the purpose of the main ingredient crisp, soft, tender and mellow.
History and culture
1. Pot collapse is a traditional cooking technique in Shandong, which is a combination of frying and simmering. In addition to the flavors of fragrant and sweet, the dishes made are soft and soft, and the umami taste is long.
2. The yellow croaker has been circulating for 400 to 500 years. According to legend, during the Ming Dynasty, there was a rich man in Fushan County who was addicted to seafood, and he specially hired a local well-known cook to operate the stove. One day the cook came back late from an outing, and the fried yellow croaker she cooked was not properly cooked. The dish was brought to the table, the rich man held up luxury, and when he saw that the fish was not fried, he was greatly dissatisfied and let the chef make it from scratch. She thought that if the original fish was fried again, the color would become heavier and the remake would take a long time, so she frowned and counted her heart. Add shallots, ginger, peppercorns, star anise and other spices to cook the pot, add soup, simmer the fish until the juice is exhausted, and serve the fish. The rich man was impatient, holding up the food, and as soon as the fish was occupied, he felt that the fresh flavor was strong, which was very different from the past, and asked the cook how to make it. Answer: The original fish collapsed back into the pot (Jiaodong steamed the crispy food back into the pot and then said to collapse). This method was later passed on to the people and has been widely circulated to this day.