Bean drum fish

Method of bean drum fish

Raw materials for making bean drum fish:

450 grams of fresh fish. Tongchuan bean drum 50g. 500g vegetable oil, 15g green onion, 15g garlic, 10g cooking wine, 5g salt, 10g soy sauce, 50g fresh soup, 2G pepper, 10g sesame oil and 10g ginger.

Processing steps of bean drum fish:

Wash the fresh fish. Cut into 5 cm long and 1.2 cm wide strips, mix with ginger, onion, salt, cooking wine and pepper to marinate. Chop the bean drum into small pieces, cut the scallion into 3 cm long sections, and cut the garlic into round pieces. Heat the pan, add the vegetable oil to about 200 ℃, fry the fish strips until golden yellow, remove the oil from the pan, add a small amount of clean vegetable oil, heat up, stir fry the beans to dry the water, stir fry the green onion and garlic slices, and pour in the fish strips; add the wine, salt, soy sauce, soup and pepper, stir well and heat slightly, then add sesame oil to the pan until the juice is thick. When it is dry, remove the sesame oil and put it on the plate to cool. When eating, put the fish in the plate, remove the onion and garlic, and pour the original juice on the fish.

Bean drum fish

"Douchi fish" is made of spiced dried Douchi and seasonings such as pepper, yellow rice wine and ginger powder. It is one of the famous local dishes in Hubei Province.

Characteristics of dishes

Dougu is a modern word, is a proper noun, is the wrong reading and writing of Douchi (D ò u ch ǐ).

Soybean (glycinemax) is soybean or soybean as the main raw material, the use of Mucor, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, salt, wine, drying and other methods, inhibit enzyme activity, delay the fermentation process. There are many kinds of Douchi, which can be divided into black Douchi and yellow Douchi according to processing materials, and salty Douchi and light Douchi according to taste.

Bean drum fish is also a family dish in Sichuan cuisine. Its main ingredients are fresh fish and Tongchuan bean drum. Bean drum fish is delicious, crisp and soft. Bean drum has strong taste and unique flavor. It is a delicacy with wine.

practice

Fish, lobster sauce.

Practice 1

1. First of all, make a shallow cross cut knife on the fish surface to make it taste better. Add pepper, bean paste, ginger and garlic, salt, chicken essence, monosodium glutamate, cooking wine and sweet potato powder, and leave for 30 minutes to fully taste;

2. When the oil temperature is high enough, deep fry the fish bone until the surface is brown;

3. First put the bean drum into a bowl, mix in garlic, ginger, monosodium glutamate, chicken essence and Yanyuan green pepper;

4. Put the deep fried fish into the bottom of the bowl, then sprinkle the prepared Douchi on the surface of the fish until it is covered. Put it into a pressure cooker and steam for 2 hours over medium heat!

Practice 2

Clean herring... 750 grams

Yellow rice wine..... 5g

Dried bean drum. 50g

Vinegar..... 5g

Refined salt..... 4G

Scallion, 5g

Soy sauce... 25g

Ginger powder..... 5g

Sugar... 20g

4 g dry chili powder

Chicken soup... 200g

(about 75g)

MSG... 4 g

Sesame oil... 25g

Peanut oil... 1000 grams

[cooking method]

1. Chop the fish into 4cm long and 3cm wide pieces, put them into a bowl, add 2G refined salt, 2G Shaoxing wine, 2G scallion and 2G ginger slices, mix well, marinate for 2 hours and taste.

2. Put the dried beans into a bowl, add warm water, soak for about half an hour, remove the impurities, wash, put on the dried pepper, steam for 1 hour, and take out for use.

3. Put the frying pan on a high heat, heat the peanut oil to 70% or 80% heat, put in the salted fish, deep fry until golden, and remove the oil.

4. Stir the scallion and ginger slices in the pan, put in the fish pieces, add chicken soup, sugar, refined salt and lobster sauce, boil them together, then turn to low heat until the fish pieces are soft and glutinous. When the juice is thick, add monosodium glutamate, fragrant vinegar and sesame oil. Serve in the pan.

nutritive value

1. "Douchi fish" generally choose large miscellaneous fish with scales, but black carp is the best.

2. When making "Douchi fish", the amount of salt and dry pepper should be increased to ensure the saltiness and spicy of the dish.

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