Siniperca chuatsi fish balls

Siniperca chuatsi fish balls

Introduction:

"Today, I'd like to introduce a private dish made during the Spring Festival. This dish is an alternative method for fish. It is called "zaoliu mandarin fish ball", which symbolizes family harmony, reunion and auspicious celebration. "Zaoliu mandarin fish ball" is similar to Shandong cuisine's zaoliu fish fillets, but the fish fillets are made with fish balls instead, which makes the taste more tender and delicious. There are great differences between the north and the south in the making of zaoliu dishes. In the south, it is usually made of mash, while in the north, it is usually made of yellow wine lees. The method is as follows: steam one jin of rice wine lees for 15 minutes to air thoroughly, then add one jin of Shaoxing rice wine and mix well. After mixing well, pour the slurry into a fine gauze bag, tie the bag mouth firmly with a rope, then hang it up, and then use a container to hold it. It's better to use glass or ceramic containers, so that the wine and lees can drip into the container slowly through gauze filtration, which generally takes several hours. And the low liquid is Zao juice, which can be used to cook all kinds of dishes, such as zaoliu fish slices, zaoliu chicken slices and so on, which are famous representative dishes of Shandong cuisine. When making gauze pocket, fine gauze needs two layers, while coarse gauze needs four to five layers. It must not be allowed to drop quickly. The slower the juice drops, the better. It can not be squeezed by hand. Only in this way can the juice be rich and clear. Today's "zaoliu mandarin fish ball" is made during the Spring Festival

Production steps:

Step 1: cut off the head and tail of the fish.

Step 2: remove the skin and clean the meat.

Step 3: slice the pig fat.

Step 4: shred the fish and put them into the cooking machine together with the fat slices.

Step 5: add onion and ginger into it.

Step 6: sprinkle a little MSG and salt.

Step 7: sprinkle a little more pepper.

Step 8: Add 20% yellow rice wine and water to stir.

Step 9: stir to make mud and take it out for standby.

Step 10: pour cold or warm water into the pot, add scallion and ginger, and squeeze the fish balls into the water.

Step 11: bring to a boil over medium heat, bring to a boil and remove the fish balls.

Step 12: put the fish balls into a hot water basin and set aside.

Step 13: leave a proper amount of fish ball boiling soup in the pot, then pour in the rice wine lees and bring to a boil.

Step 14: after boiling the soup, sprinkle some sugar inside and mix well.

Step 15: sprinkle salt, pepper and monosodium glutamate into the soup and mix well.

Step 16: mix the soup and pour in the ingredients.

Step 17: then thicken with starch.

Step 18: pour in the fish balls and stir well.

Step 19: thicken the sauce and pour in the onion oil.

Step 20: put the cooked fish balls into the plate, set the head and tail, and finally pour the sauce on the table.

Materials required:

Clean bore mandarin fish: 650g per fish

Pig fat: 50g

Green peas: 20g

Wolfberry: 5g

Mushroom: 10g

Cooked winter bamboo shoots: 20g

Rice wine lees juice: 60g

Sugar: 20g

Salt: 3 G

Pepper: 1g

MSG: 2G

Starch: appropriate amount

Onion oil: right amount

Scallion: 30g

Ginger slices: 20g

Minced green onion: 15g

Ginger powder: 10g

Note: the characteristics of this dish: the fish balls are white and moist, the sauce is rich, the fish balls are smooth and soft, and the taste is salty, fresh and slightly sweet. Warm tips: 1. The more delicate the fish paste is, the better. It is the best to fully integrate pig fat and onion and ginger seasoning. 2. In this way, you don't need to put egg white and starch. What you eat is the original flavor. The temperature is very important. Otherwise, it won't taste good when you get old. 3. When blanching fish balls, do not use boiling water, be sure to use warm or cold water. It's best that fish balls can float on the surface of the water immediately after they are put into the cold water pot, so that the boiled fish balls will be smooth and tender, and the taste is also very good. After squeezing the fish balls, bring them to a boil over medium heat. After the water is boiled, take them out immediately, and then feed them in a hot water basin, so as to maintain the temperature of the fish balls and the mouth feeling after they are cooked. 4. When you cook fish balls, you should thicken them first and then put them into the fish balls. The sauce should be a little wider so that they can be called "Liu". When the juice is less, you can't call them "Liu" dishes. The consistency of the sauce should be well controlled. It can't be too thin or too thick. You can hang on to the fish balls. 5. The best flavor is salty, fresh and slightly sweet. This kind of private banquet dish "zaoliu mandarin fish ball" is ready for friends' reference!

Production difficulty: simple

Process: slip

Production time: 20 minutes

Taste: salty and sweet