Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Grass carp Condiment: Salt, cooking w...
Grilled fish in Chongqing
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: Grass carp
- Condiment: Salt, cooking wine, starch, raw to smoke, ginger stretch, spring onions section, Pi County beans petal, tough foster-mother, oil hot pepper, chicken precise, candy, do hot pepper piece, pale sesame
- The grilled fish method in Chongqing:
- 1,The grass carp ' The carp, grass carp, silk gauze are not fish can) Scale, open thorax broken tripe ' Can require the trade company to handle well when the market buys the fish) ,Water is washed repeatedly by flowing, the black membrane in fish's belly must be washed, otherwise it is highly seasoned to smell of fish.
2,Cut fish's fin (nearby cutting best of head, because need frying and making before making soup of fish's hair, fish's fin is easy to fry burntly) ,Cut, boil soup (because fish that buy too heavy, cut fish head fish there is a bit more related fish in the hair, if you do not bake and can not really put down in the plate) .
3,Break, succeed in half along fish fish by spine, fish head can also on the opposite side cut open (hard part most avoid, but the kitchen knife scissors use cooperating each other) ,It is easy to fry and is familiar with.
4,Draw several a word road junction on fish's body both sides with the knife, in order to pickle tastily. Fish body with salt, cooking wine, starch, smoking rawly, ginger stretch, spring onions section are pickled for one quarter. Fish's head can enter the pan to bomb and make to pickle for a moment with salt, cooking wine, ginger slice.
5,Fish's head is entered to fry and go to the two sides in the oil cauldron golden yellow. Fetch another pan, add right amount of cold water, put two stretches of ginger, put and fry and make good fish head, the fire transfers to the small fire after boiling, it is white to boil to the milk. Salt can add a little before the pan appearsing.
6,Oven upper and lower fire 200 preheat 5 minutes; Put ginger stretch and spring onions section which pickle the fish into small bowl for subsequent use, bake one and spread aluminium foil, pickle fish well put into roast plate, surface spread salad oil, set free oven 200 of upper strata bake 20 minute (I turn on from head to foot baking 15 minutes, bake 5 minute open again, it is convenient for fish surface to bake to a little yellow. According to concrete change of size of the fish)
7,Prepare celery and coriander during the grilled fish, slice.
8,Pan put right amount of oil, produce fragrant spring onions section, ginger stretch and garlic lump heat, continue, add a large spoon of Pi County beans one and 2 spoons of old foster-mother's oil hot peppers, fry to add fish soup (can add fresh water, advantage to add soup very fresh after being glossy, the shortcoming is that the decoction is a bit strong and thick, drench and oil the appearance good enough) . Continue and accede to and make the oil bold and resolute pepper by oneself ' I think - Note:
