Practice and steps of dried fish

Characteristics of dry-cooked fish: Dry-cooked fish is the best fish dish because of its bright red color, salty, spicy and sweet taste. Dry grilled fish production materials: main ingredients: grass carp (or yellow croaker, carp, crucian carp) Dry grilled fish practice: when cooking fish dishes, such as tofu fish, braised fish and so on. The fish is ripe.

Cooking steps:

0. The characteristics of dry-cooked fish:

Dry-roasted fish is the best fish dish because of its bright red color, salty, spicy and sweet taste.

Preparation materials for dry-cooked fish:

Ingredients: grass carp (or yellow croaker, carp, crucian carp)

Dried fish:

When cooking fish dishes, such as watercress fish, braised fish, etc. After the fish is put on the plate, the soup in the pot should be properly mixed with water starch so that the juice can be mixed and poured on the fish to achieve the purpose of thick juice.

However, "dry" cooked fish is different. After the fish is cooked, put it on the plate. The fish juice in the pot is not thickened with water starch, but continues to cook. When the water is dry, spit out the remaining oil, leave the fire and pour the juice on the fish, which will make the fish taste stronger. This method is called "natural thickening", which is the difference between dried and cooked fish and other fish dishes.

It is not difficult to cook dried fish. First of all, the raw materials used are not limited, such as grass carp, yellow croaker, carp and crucian carp.

When cooking, take 750g of 1 carp, scrape scales with a knife, gut, remove five internal organs, dig out gills and wash. Cut the cross knives on both sides of the fish to the bones with a knife and marinate them with a little salt and yellow wine (easy to taste). If you don't burn the whole fish, you can cut pieces about 3.5 cm with an oblique knife.

Put oil 150g in the pot, and when it is cooked to 70% maturity, put the fish in the pot (the oil temperature should be high, otherwise the fish will fry easily, which will affect the beauty of the dish), and fry until both sides are light yellow, and then take it out (the frying time should not be too long).

Heat the remaining oil in the pot, cut 25g fat pork into dices slightly larger than soybeans, and stir-fry in the pot to get 25g Sichuan watercress hot sauce. When fragrant, add appropriate amount of chopped onion, ginger and garlic, stir fry, then cook 25g yellow wine, add a little soy sauce, add soup (or hot water) and put fish (soup is not fish). At this time, move the pot to low heat (keep the soup slightly boiling, otherwise the soup will be easy to boil dry, and the fish will not be cooked thoroughly, which will easily burn). When the fish is thoroughly cooked, take it out of the pot and put it on a plate. Cook the fish soup slowly on low heat and stir it constantly with a shovel. When the fish juice thickens, pour in bright oil and vinegar and pour it on the fish.