How to make fragrant water fish?

Tea-flavored fish

Features:

Common ingredients, simple operation, fresh, salty and spicy, strong tea aroma, especially suitable for southerners.

This dish was originally a hot-selling dish at the "Grassland Xingfa Food Garden" in Xinyang, Henan. It was brought to Beijing's "Mankouxiang Restaurant" by Mr. Lu Weicai, a member of the China Cuisine Association and a famous chef, and became a signature dish at 58 yuan per serving. , the profit is very considerable. In 2004, Mr. Lu co-founded the "Xiangxianglou" hotel in Pingxiang, Jiangxi. This dish became a popular dish in the hotel, with an average daily sales of about 60 copies. Now Xiangxianglou has opened two branches in Pingxiang, and this dish is still enduring. decline.

Ingredients:

1 fresh grass carp (1250g).

Seasoning:

50 grams of homemade tea sauce. 2 grams of salt, 5 grams of Totole chicken essence, 5 grams of MSG, 3 grams of Jimba concentrated chicken juice, 3 grams of sugar, 50 grams of chili powder, 30 grams of ginger, 50 grams of salad oil, and 60 grams of chive flowers. 30 grams of peeled and cooked sesame seeds. 25 grams of Cantonese rice wine, 5 grams of white pepper, 2000 grams of broth, 5 grams of soy sauce, 5 grams of red pepper rings.

Detailed production method of tea flavor sauce:

(Please refer to the detailed introduction in "Wangcai Secrets" on this site)

Preparation method:

< p>(1) Slaughter and wash the grass carp, cut the fish from both sides along the backbone with a corrugated knife, and marinate it with salt, rice wine, 2 grams of white pepper, and 2 grams of seasoning powder for 2 hours.

(2) Put the sesame seeds and chopped green onions on the bottom of the fish basin (so that the fish soup can wash away the sesame seeds and chopped green onions, and the flavor will be evenly distributed).

(3) Pour the oil into the pot and simmer the ginger slices until fragrant. Add chili powder, homemade tea sauce, 3 grams of white pepper, 5 grams of chicken essence, and sugar and stir-fry over low heat for half a minute. Add stock and bring to a boil. Add grass carp, cover, and cook over medium heat for 3 minutes until the fish is just cooked. Add 3 grams Add MSG, garnish with red pepper rings, take out of the pan and pour into a fish basin, pour over the pan and serve.

Technical key:

1. Since the fish is simmered for a short time, the fish must be marinated for enough time to make the fish tasty, otherwise the dish will not taste good. For 1250 grams of fish, it should be marinated for 2 hours. The larger the fish, the longer the marinating time.

2. The best choice for grass carp is 1250 grams. The weight error should be between 1250-1500. The meat of this size of fish is fresh and tender and there are not many fish bones. If the fish is too small, the meat will be sticky and there will be many small spines and the taste will not be good. If the fish is too big, the meat will be dead and not tender, which will also affect the taste of the dish.

3. When stewing fish, simmer it on medium heat for 3 minutes. Do not cook it for too long, otherwise the fish will become old. Because the tea aroma and sauce flavor is relatively strong, the fish will be delicious after stewing it.

4. The production of tea-flavored sauce is the key to this dish and must strictly follow the proportions.

5. Special attention should be paid when changing the knife of grass carp. First of all, you should break the fish from the back along the spine. When breaking it, you should pay attention to the thickness of the fish on both sides. Otherwise, the thin side of the fish will spread out due to uneven force when posing. Secondly, when changing the corrugated knife, you should pay attention to the depth of the knife edge. Otherwise, when stewing fish, due to the uneven depth of the knife edge, the fish will be heated unevenly. If you don't pay attention, the fish will be stewed in the deep place where the knife edge is, which will affect the effect of the finished dish.

6. When putting the fish into the pot, you should pay attention to the shape of the fish. The fish should be placed with its back facing down and its belly facing up. , if bent in the opposite direction, the fish will break). If adjustments are made during plating, the fish may be easily broken.

7. When serving the fish, use a larger colander to scoop the fish out in the same shape as when it was put into the pot, place it on the fish plate and arrange it slightly to pour the soup.