Tianjin dry popping fish practice

Fresh raw material fish washed with water (frozen fish need to be thawed first), scrape the fish scales, cut off the fins, gills, disemboweled in addition to the internal organs, freshwater fish must not break the gallbladder, so as to avoid bile contamination of the fish, resulting in a bitter taste. Raw materials processed and then washed with water. If the Department of live fish, it is appropriate to use hot water to wash, wring the wipe cloth, wipe off the abdominal cavity of the blood stains, black film, etc., so as not to wash the nutrients loss, reduce the freshness of the finished product.

Cutting

Generally large fish as raw materials, after processing, first cut off the head of the fish, longitudinally split into two pieces (the same as the fish block processing); and then the fish carcass along the back of the spine into two pieces of fish (a spine with a spine, a spine without a spine). If the fish is a large broad, and then cut out two belly meat, and then the same processing with the fish block. If the inside of the abdominal cavity found to have printed gall (freshwater frozen fish is often easy to occur printed gall), should be removed by knife. Next, the fish fillets cut crosswise diagonally into the skin surface 1 ~ 2 cm or so (fish thickness) of the diagonal knife block, so that the thickness of the fish block is uniform, consistent size, so that the finished product is beautiful.

Dipping

Fish cut in time for dipping. The purpose of dipping is to adjust the salty taste of the finished product and increase the color of the finished product. The main ingredients for dipping are red soy sauce and refined salt. And may be appropriate to add some yellow wine and ginger and onion juice, etc., in order to reduce the fishy flavor, enhance the flavor of the finished product. The dosage and time of the dipping ingredients should be flexibly controlled according to the variety of raw fish, freshness, thickness of the open block, seasonal temperature, local tastes and habits. The red soy sauce, refined salt, yellow wine, green onions, ginger juice, mix well, maceration 2 ~ 4 hours, and then fished out and drained.

Frying

Drain the fish after dipping the juice, frying in time. The general use of vegetable oil is preferred, the oil pot fire should be strong, the temperature should be high, but not too high, to prevent the surface of the fish frying old, fried, generally controlled at about 180 ℃. Each time the amount of fish frying about 10% of the amount of oil used. Frying, to be floating fish pieces immediately after turning shake loose, to prevent the fish pieces sticking. Fry until the fish is firm and brown or tan, about 3 to 5 minutes.

Seasoning

Fry the fish, drain the oil for a few moments, and then immerse the fish in the seasoning solution for about 5 minutes while it is still hot, then drain the soup. Seasoning liquid preparation, according to the amount needed, take a certain amount of fennel, cinnamon and cleaned ginger and scallions, add water to boil and continue to simmer on low heat for about 1 hour. Take the broth, add sugar to boil and dissolve, then add yellow wine, monosodium glutamate, etc. Stir well and set aside. This liquid can be used continuously. But should often add new liquid. If necessary, it can also be matched with the right amount of sauce color. If you need to process smoked fish with color, can be seasoned and drained fish, and then properly smoked.