Spiced fish

Method of spiced fish

Raw materials for making spiced fish:

Carp 500g, salt 20g, pepper 10g, monosodium glutamate 10g, seasoning 10g, sugar 10g, cinnamon 10g, cooking wine 100g, soy sauce 50g, vinegar 150g, onion ginger 50g, sesame oil 50g.

The process of making spiced fish is as follows:

1. Scal the fish, remove the head, fin and tail, remove the internal organs, and rinse them for use.

2. Cut two pieces along the fish's spine from head to tail with a knife, then change the knife into small pieces, and marinate them with salt, onion, ginger, vinegar, soy sauce and cooking wine for 30 minutes.

3. Leave oil in the pan. When the oil is 80% hot, fry the fish. When the oil is golden, take it out for use.

4. Leave the bottom oil in the pot. After the oil is hot, stir fry the large ingredients, cinnamon and Zanthoxylum for a while, then add onion and ginger. After stir frying, add appropriate amount of soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate (later). Finally, add fish and water. The amount of water should be slightly lower than the amount of fish. First bring to a boil over a high heat, then use a low heat until the juice is thick. Take out the fish and put it on a clean plate. Beat the oil in the thick sauce and pour it on the fish. Cool and refrigerate for serving.

Characteristics of spiced fish:

The taste is salty and fresh with rich five flavors.

Attention should be paid to when making spiced fish

Fish should be deep fried slightly hard, simmer when forming not broken. Bring to a boil over a slow fire. Add 7 / 8 of the juice to the meat until it is crisp.

Spiced fish

Spiced fish

It is a famous traditional dish in Beijing, belonging to Beijing cuisine. Its basic characteristics are salty and fresh taste and rich five flavors.

practice

Material Science

Carp 500 grams of salt 20 grams of Zanthoxylum bungeanum 10 grams of MSG 10 grams of bulk 10 grams of sugar 10 grams of cinnamon 10g cooking wine 100g soy sauce 50g vinegar 150 grams of green onion and ginger 50g sesame oil 50g

Make one

1. Scal the fish, remove the head, fin and tail, remove the internal organs, and rinse them for use.

2. Cut two pieces of the fish's spine from head to head with a knife, then change it into small pieces with a knife. Marinate it with salt, onion, ginger, vinegar, soy sauce and cooking wine for 30 minutes.

3. Leave oil in the pan. When the oil is 80-90% hot, fry the fish. When the oil is golden, take it out and set it aside.

4. After the oil is hot, stir fry the ingredients, cinnamon and Zanthoxylum for a while, then add onion and ginger. After stir frying, add soy sauce, cooking wine, vinegar, salt, sugar and monosodium glutamate (later). Finally, add fish and water. The amount of water should be slightly lower than the amount of fish. First bring to a boil over a high heat, then turn to a low heat until the juice is thick. Take out the fish and put it on a clean plate. Beat the oil in the thick sauce and pour it on the fish. Cool and refrigerate for serving.

Production 2

Main ingredients: 500 grams of mandarin fish (or carp, grass carp).

[seasoning]: 800g vegetable oil (actual consumption is about 80g), 50g green onion and cooking wine, 25g ginger, sesame oil, sugar and vinegar, 30g soy sauce, 5g salt, 5g monosodium glutamate, 2G five spice powder and 250g soup.

[production]: (1) after removing scales, fins, gills and internal organs, wash the fish, cut it into two parts from the back with a knife, then cut it into pieces with a slanting knife, and marinate it with a small amount of scallion (cut into long sections), ginger (cut into large pieces), fried oil and salt for about 1 hour.

(2) Heat the vegetable oil with a frying spoon, fry the fish, remove the oil (if the oil temperature is low, it is easy to stick together). Then pour the sesame oil into it, heat the oil, stir the onion and ginger, then add the soup, soy sauce, sugar, cooking wine, vinegar, five spice powder and fish, simmer for about 15-20 minutes, and thicken the juice.

[Characteristics]: the meat is fresh and tender, sweet and salty.

Tips

1. The fish should be deep fried and hard, and the shape should not be broken when simmering.

2. When the fire is on, the slow fire is on, and seven or eight out of ten of the juices are put into the meat until it is crisp.

nutritive value

It is rich in nutrition.

Longitude: 104.06573486

Latitude: 30.65946198