Fish with vinegar and pepper

How to make fish with vinegar and pepper

Raw materials for making vinegar pepper fish:

1 live carp (about 500-750 g), 10 g cooking wine, 2 g monosodium glutamate, 5 g salt, onion, ginger juice, pepper, white vinegar, lard, coriander, 500 g soup.

Processing steps of vinegar pepper fish:

1. Kill the live fish, remove the scales, gills and viscera, wash them, put on the lancet, and then use boiling water to clean the blood.

2. Put lard, soup, cooking wine, ginger juice and salt on the pan. After boiling, put the fish into the pan. After boiling for about 5 minutes, add monosodium glutamate, white vinegar and pepper. Then take out the fish and put it into the soup bowl. Put shredded green onion and coriander on it.

3. Pass the fish soup and pour it into the soup bowl.

The characteristics of vinegar pepper fish are as follows

The fish is tender, the soup is fragrant, the taste is sour and spicy, can solve greasy, suitable for family dinner as the last soup. Using grass carp and mandarin fish as raw materials, it tastes delicious.

Fish with vinegar and pepper

Vinegar pepper fish is one of the traditional dishes in Jinan, Shandong Province. It is a traditional Shandong dish. In addition, it is also found in Beijing dishes. Because of its simple and elegant color, fresh and tender fish, rich soup flavor, spicy and sour, it is deeply loved by the people. It's a delicacy for ordinary people to eat and entertain their guests and friends.

practice

Food preparation

Ingredients: 1 mandarin fish (or perch or grass carp), 1000g chicken soup, 10g green onion, 5g minced ginger, 10g coriander, 50g vinegar, 10g Shaoxing wine, 2.5G monosodium glutamate and 2.5G white pepper.

Method:

1. Wash the mandarin fish, scald it with boiling water and cut it with a cross knife.

2. Wash the coriander and cut it into 2 cm long pieces; cut half of the scallion into 3 cm thin strips and half into powder.

3. Pour the oil into a frying pan and heat it over a high heat. Add pepper, chopped green onion and ginger in turn. Stir up the flavor and pour into chicken soup. Add yellow rice wine, salt and monosodium glutamate. At the same time, put mandarin fish into another pot of boiling water for 4-5 minutes, turn the knife edge up, and remove the fishy smell.

4. Pick up the fish and bring to a boil in the chicken soup pot. Simmer for 15-20 minutes. After the soup is boiled, move it to the low heat and simmer for 20 minutes. Add shredded green onion, parsley and vinegar, and then drizzle with sesame oil.

Key technology

1. Grass carp can be used for ordinary banquet. The production method is the same as above. Carp has a strong fishy smell. It's better not to use it.

2. The representative dish of Shandong cuisine is fresh, tender and unique.

Flavor characteristics

1. "Vinegar pepper fish" is a soup dish, which is most famous in fengzeyuan restaurant. In the early years, fengzeyuan store had several large wooden pots with many live fish, which were specially used for cooking "vinegar pepper fish" and "sauce live fish".

2. To make "vinegar pepper fish", mandarin fish, grass carp and black carp can be used, but they must be live fish, and they should be killed and made now.

3. The fish is delicious, the soup is milky white, hot and sour, appetizing, and refreshing.

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