Live fish in sauce

Live fish in sauce

Raw materials for making sauce live fish:

One live carp, 15g minced ginger, 125g sweet flour sauce, 125g cooked lard and 125g sugar.

The steps of making sauce live fish are as follows:

1. Remove the gills and fins of the live carp, scrape off the scales, open the mouth, remove the internal organs and wash them. Cut the carp horizontally at an interval of 0.83 cm on both sides of the fish (until the fish bone is cut, do not cut off the belly). Then, blanch the fish tail in boiling water for about 2-3 minutes, open the knife edge to remove the fishy smell.

2. Put the frying pan on the high heat, add cooked lard, sugar and sweet flour sauce, mix with 100g water, and then add 1150G water. Bring to a boil, put in the hot fish. When the soup is brought to a boil, turn to low heat for about 20 minutes. When 2 / 3 of the soup is left, bring to a boil. Finally, take out the fish and put it into the plate.

3. Continue to put the frying pan with soup on the high fire, stir it continuously with a hand spoon (to prevent paste). After the soup is thick, burn it on the fish, and then sprinkle with ginger powder.

Characteristics of sauce live fish:

"Live fish with sauce" is a famous Beijing flavor product. In the process of cooking, water is used as the heating body; the taste of the sauce is soaked into the fish, so that the fish has sauce flavor and the sauce has fish flavor. The finished dish is deep sauce red, oily and moist. Because there is no oil frying, the water loss of fish is less, so the meat is very fresh and tender.

Attention should be paid to making live fish with sauce

For high-end banquet, 2 live mandarin fish can be used. It is better to use grass carp than carp. Fish should not be fried in oil to avoid losing the authentic flavor of Beijing. Don't thicken. The soup is thick. The so-called "Cong Lai" is also true.

Live fish in sauce

Sauce fish is a traditional famous dish in Beijing, which belongs to Beijing cuisine. It is a famous dish with strong local characteristics in Beijing. This dish has the flavor of sauce fish and sauce fish, which is very delicious. In the process of cooking, water is used as the heating body; the fire is heated by the taste of the sauce, which is soaked into the fish, so that the sauce has the smell of fish, and the finished dish is deep sauce red, oily and moist. Because there is no oil frying, the fish lose less water, so the meat is very fresh and tender.

Basic materials

Live carp 1 tail, ginger powder 15 grams, sweet sauce 125 grams, cooked lard 125 grams, sugar 125 g

Production method

1. Remove the gills and fins of the live carp, scrape off the scales, open the mouth, remove the internal organs and wash them. Cut the carp horizontally at an interval of 0.83 cm on both sides of the fish (until the fish bone is cut, do not cut off the belly). Then, blanch the fish tail in boiling water for about 2 ~ 3 minutes, open the knife edge to remove the fishy smell.

2. Put the frying pan on the high heat, add cooked lard, sugar and sweet sauce, mix well with 100g water, and then add 1150G water. Bring to a boil, put in the hot fish. When the soup is brought to a boil, use a low heat for about 20 minutes. When 2 / 3 of the soup is left, bring to a boil. Finally, take out the fish and put it into the plate.

3. Continue to put the frying pan with soup on the high fire, stir it continuously with a hand spoon (to prevent paste). After the soup fire is thick, burn it on the fish, and then sprinkle with ginger powder.

be careful

1. For high-end banquet, live mandarin fish can be used. It is better to use grass carp than common carp, and grass carp has less earthy smell.

2. Don't fry fish in oil to avoid losing the authentic flavor of Beijing.

3. Don't thicken it. The soup depends on its consistency. The so-called "self-made thicken" is true.

Flavor characteristics

1. "Live fish with sauce" is a famous Beijing flavor product. In the process of cooking, water is used as the heating body; the fire is heated by the taste of the sauce, which is soaked into the fish, so that the sauce has the smell of fish, and the finished dish is deep sauce red, oily and moist. Because there is no oil frying, the fish lose less water, so the meat is very fresh and tender.

2. Wang Shizhen, the late chef of fengzeyuan restaurant, was famous for this dish in the 1950s. Today, Wang Yijun, a special chef, is also good at cooking this dish. He is better than LAN

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