How to cook dried fish is more delicious?

When it comes to dry-cooked fish, everyone should only know that dry-cooked fish is a famous Sichuan dish. In fact, there is also a kind of dry grilled fish called dry roasted pomfret in Shandong cuisine, which is also a classic dish in Shandong cuisine. It can become a famous dish of two major cuisines, and the charm of dried fish can also be seen.

During my years as a chef, I have cooked both kinds of dried fish. They have similarities and differences. The following summarizes the similarities and differences between the two kinds of dried fish according to my experience.

The similarities between these two kinds of dry-cooked fish are as follows: 1. The technological process is the same: the fish are cooked by primary processing, changed knives, fried until the surface is hard and light, and the juice is collected into dishes.

2. The same is true for changing knives: multi-cross knives should be the standard way to change knives for dry-cooked fish.

3. The accessories are the same: not only the accessories are the same, but also the cutting method, all of which are cut into pieces. Add diced winter bamboo shoots and diced water-soaked mushrooms to refresh. Pork belly diced with incense. Onions, ginger and garlic were removed to enhance the fragrance.

The difference between two kinds of dried fish: 1. Different raw materials: Sichuan cuisine generally uses freshwater fish, mainly carp or grass carp.

Shandong cuisine uses silver pomfret, which belongs to marine fish. Pomfret has high nutritional value and is one of the precious edible marine fish.

2. Different spicy taste: Although both kinds of dried fish have spicy taste. But the pepper used is completely different. Dried fish in Sichuan cuisine is served with Pixian bean paste and pickled pepper to enhance flavor and color. Dry-roasted pomfret in Shandong cuisine is colored with dried Chili and finally drenched with Chili oil to increase brightness.

3. Different seasonings: The carp used for dry-cooked fish in Sichuan cuisine has a prominent grassy smell, so adding vinegar to Sichuan cuisine can remove fishy smell and enhance fresh fish bones, while dry-cooked fish in Shandong cuisine does not need vinegar.

Four: the soup used in the stew is different: pomfret has strong flavor and insufficient fragrance. Shandong cuisine is also good at making soup, and all stews or stir-fry should use broth. So the dried pomfret of Shandong cuisine is seasoned with broth. The carp in Sichuan cuisine is made of clear water.

After analyzing so much, you should be curious to know how these two kinds of fish are cooked. Now it's time for me to share, so I'll give a detailed introduction to the dry-cooked fish I have mastered, and then summarize some delicious tips, hoping that the topic can be used for reference.

~ ~ ~ Sichuan dried carp ~ ~ Raw materials and seasonings:

A carp, salad oil, pork belly, winter bamboo shoots, water-soaked mushrooms, salt, rapeseed oil, aged vinegar, Pixian bean paste, pickled peppers.

Start cooking:

Step 1: Pretreatment of carp. Slaughter and clean a live carp (about 2 kg) according to the conventional method. Put the fish on the chopping board, hold the fish head with your left hand, draw a straight knife with a distance of 2 cm on the fish body with your right hand, then turn around and cross the straight knife and draw a cross knife. Turn the fish over and cut the same flower knife.

Step 2: Marinate the carp. Sprinkle 5 grams of salt on the fish and spread it evenly. Put it in the refrigerator for two hours.

Step 3: Cut and match accessories. Cut pork belly into 30g diced meat. Dice10g onion and garlic. Fifteen grams of diced ginger, thirty grams of Pixian bean paste and forty grams of pickled pepper. 20g of winter bamboo shoots and 20g of water-soaked mushrooms are diced.

Step 4: Oil the carp. Pour about 2kg salad oil into the pot and heat it to 70% heat. Lift the fish tail by hand and fry the fish head in the pot for half a minute. Then put the whole fish in the oil and fry it until golden brown (about three minutes). Take out the oil control.

Step 5: Officially fire. Put a spoonful of salad oil in the pot to moisten it, and then pour out the oil. Add 50g cooked rapeseed oil again, heat to 50%, add diced pork belly first, and stir-fry slowly until the pork belly spits oil. Add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, then add chopped pickled pepper and Pixian bean paste, stir-fry red oil slowly with low fire, pour in about 500g of clear water, then add 20g of sugar, then add carp, and add chicken essence10g, monosodium glutamate10g and aged vinegar/kloc-.

Then turn the heat down, slowly cook the fish for about five minutes, and constantly pour the soup on the fish. When the last third of the soup is left, turn on medium heat to collect the juice, and then add10g vinegar. When the soup is naturally thick, use another plate as an aid to pick up the fish and put it on the plate. Finally, pour the juice into the pot and sprinkle with a little coriander powder.

~ tips for making delicious dried carp ~ 1. Pretreatment of carp: fishy lines must be removed after slaughter, which is the main source of fishy smell.

2. Squid acid discharge: It is best to put the killed live carp in the refrigerator for two hours to discharge acid. Add a little salt before acid discharge and rub it evenly inside and outside to make the finished product more tasty.

3. The choice of pork belly: You should choose the third-line pork belly, so that the pork belly will be more fragrant when fried.

4. Pork belly cutting: it is required to cut into diced chopsticks, which are cut by hand, not minced meat by a meat grinder.

5. Control of oil temperature: The oil temperature of fried fish should be 70% hot, so that the hard shell of fish can be fried. If the oil temperature is too low, the fish will peel off and stick to the pot easily. If the oil temperature is too high, it is easy to fry the fish deep. When frying, you should put in the fish head first. The fish head is thick and not easy to fry thoroughly.

6. Ordering: Because the carp used in this dish has a strong fishy smell, special attention should be paid in the process of ordering: after the auxiliary materials such as diced pork belly with pickled peppers and Pixian bean paste are fully blended, pour in water, add sugar (to remove fishy smell) and then put the fish, and vinegar should be added twice to remove fishy smell.

7. Heat: The control of heat will eventually affect the taste of dishes. When cooking, after the fish is put into the pot, it should be cooked with high fire, slowly cooked with low fire, and finally collected with medium fire. Slow cooking with small fire can make the fish taste the same inside and outside, and it is delicious. Finally, use medium fire to quickly and naturally collect thick soup. If fire is used in the whole process, the soup will evaporate quickly, the surface of the finished dish will be dry, and the fish will have no taste.

~ ~ ~ Raw materials and seasonings for dry-roasted pomfret with Shandong cuisine:

Two pomfrets, onion, ginger, garlic, winter bamboo shoots, water mushroom, dried Chili, pork belly, sugar, Chili oil, soup stock.

Start cooking:

Step 1: Pretreatment of pomfret. Two chilled pomfret (about 600g) were cut into scissors from anus to jaw, and gills and internal organs were cleaned. Just like dry-roasted carp, the cross knife punches holes on both sides.

Step 2: Oil pomfret. Add salad oil to the pot and heat it to 70% heat. Add pomfret, continue to fry on medium heat until the surface skin is golden, and take out the oil control.

Step 3: Cut the auxiliary materials. Cut pork belly into 30g diced meat. Dice10g onion and garlic and15g ginger. 20g of winter bamboo shoots and 20g of water-soaked mushrooms are diced. Cut the dried pepper into 5g.

Step 4: Stir-fry pork belly in advance. Stir-fry the diced pork belly until it is oily.

Step 5: Officially fire. Add a little salad oil to the pot, add 50g white sugar and stir-fry until the juice is tender, quickly add auxiliary materials, stir-fry, pour 500mg broth, add 20g salt, cooking wine, monosodium glutamate and white sugar to taste, add fried pomfret and diced pork belly, and turn to low heat for about 3 minutes.

Then a tablespoon, turn to medium heat for two minutes, and finally turn to high heat to collect juice naturally. Pour a little Chili oil from the pot and put it on the plate. Sprinkle a little coriander powder on the fish and serve.

~ skills of dry-cooking delicious pomfret ~ 1. Selection of pomfret: don't use frozen pomfret, otherwise the meat will die and the finished product will not taste good.

2. When frying fish: Don't fry pomfret too much. Pomfret is not as thick as carp, so it can be fried for a while. Just stir-fry the hard shell a little. It takes too long and loses water seriously.

3. Stir-fry the sugar color: stir-fry the sugar color less, so that the sugar color of the auxiliary materials is just right, and the taste of the auxiliary materials comes out, so you can put the broth. If you add auxiliary materials to the fried sugar color, the color will be too heavy.

4. Don't use sugar color: The traditional dry-cooked pomfret is fried with sugar color, and many chefs will put sweet noodle sauce and oyster sauce, which is delicious. If family and friends are not sure about the sugar color when making, they can change the sugar color into sweet noodle sauce and oyster sauce. When cooking, stir-fry pork belly, add onion, ginger and minced garlic to stir-fry until fragrant, and then add 30 grams of sweet noodle sauce and oyster sauce respectively. It should be noted that less or no salt should be put in the later seasoning.

5. Production of Chili oil: The red oil of dried pomfret need not be too spicy, just take its color. Please refer to my question and answer on June 6, "What kind of spice powder is suitable for extracting Chili red oil?" ",I won't go into details here.

Written in the final Sichuan edition and Shandong edition, the taste of dried fish is different because of the different materials and seasonings. I think both methods are delicious. As long as you strictly follow my operation process and production skills, I believe you can also make delicious dried fish.

How to make dried fish? Let me tell you something! 1992 When I first came to the hotel as an intern, dried fish was the main course of our hotel. Moreover, the chef at that time was a national first-class chef, and the level of cooking dried fish can be said to be "complete."

Dry-cooked fish tastes sweet and sour, slightly spicy, ruddy and shiny, and the soup is thick and wrapped in fish. At that time, our hotel could sell hundreds of plates of dried fish a day, and I was responsible for oiling the dried fish every day. Therefore, I know the process of making dried fish like the back of my hand.

There are three steps to cooking delicious dried fish. First, choose fish.

My family's banquet must-have dish "dry roasted pomfret"

Ingredients: two or three silver pomfrets (depending on the size of the fish)

Ingredients: onion, ginger, garlic, coriander

Seasoning: salt, cooking wine, two small dried peppers, a fresh soy sauce, tomato sauce, sugar, white vinegar and a little sesame oil.

Practice: First, wash the pomfret to remove the viscera and gills, and the black membrane on the abdomen must be scraped clean. Put a flower knife on each side and sprinkle some salt for a while.

Second, when the oil in the pot is 80% hot, squeeze the fish dry and put it along the side of the pot. Deep-fry until the fish skin becomes hard and golden yellow, remove and drain.

Third, leave the bottom oil in the pot, saute shallots, ginger, garlic and dried peppers, add sugar and vinegar to the cooking wine, and stir-fry a little fresh soy sauce to add flavor to the soup. Add the fried pomfret and color it with tomato sauce. Bring the soup to a boil and simmer until the soup thickens. Season the soup with salt and drizzle a little sesame oil to make it red and bright. Sprinkle coriander on the pan.

Fish tastes hard and tough after frying. Dried fish stewed with sweet and sour and pepper tastes sweet and sour, slightly spicy and has a particularly rich taste.

Finally, let's talk about the difference between dry-cooked fish and braised fish: dry-cooked fish is red and bright, salty, spicy and sweet, and it is a dish with strong Sichuan flavor. Specific practices are as follows:

1, crucian carp (grass carp, yellow croaker) scale, remove five internal organs, cut cheeks and wash.

2. Cut a few knives diagonally on both sides and evenly season with a little salt and yellow wine.

When the oil in the pot is 70% to 80% hot, put the fish in the pot. In order to prevent the fish from breaking and the oil temperature is high, fry them until they are light yellow on both sides, and take them out for later use. Don't fry for too long.

4. Heat the remaining oil in the pot, dice the fat pork, stir fry slightly in the pot, add chopped bean paste and stir fry until fragrant, and add appropriate amount of onion, ginger and garlic to stir fry for one or two minutes.

5. Pour a little yellow wine and soy sauce, add fish, add hot water, bring to a boil, and add appropriate amount of sugar, salt and monosodium glutamate.

6. Turn to low heat and simmer. When the soup is dry, shake the pot more to avoid the fish skin sticking to the pot. When the soup thickens, the fish will be taken out of the pot and put on the plate.

7. Pour the ingredients and soup in the pot on the fish, and then pour a little vinegar to eat.

Dry-cooked fish is an old dish, and there are not many experts. I can only say that compound flavor is very important.

I'm glad to answer your question. Cooking fish at home is very simple and easy to learn, and written expression is not as direct as video teaching. Please see the video below for specific steps and precautions.

Thanks for inviting me. Dry-roasted fish is one of the classics of Sichuan style fish. We call it dry-roasted fish, but we don't burn it on the fire, but because the soup of dry-roasted fish naturally dries up, so we call it dry-roasted fish. The cooking process of dry-cooked fish does not add starch to thicken, which is also a signature operation different from braised fish and tofu fish.

It takes longer to dry fish than other fish. I usually have to hurry to eat when I get home from work, so I seldom cook this dish. Generally, I enjoy cooking when I have time during holidays. Here, I also want to remind all diners who love to eat, don't forget the good times with their families because of their busy work, and don't forget the delicacy of their diet because of their fast pace. Slow down your eyes and see the way I share Sichuan cuisine to cook fish.

Raw material preparation of dried fish: bighead carp 1 piece (about 2 kg) (carp or grass carp is also acceptable).

Accessories: half a ham sausage, suet or a small piece of whole fat.

Seasoning: pickled sea pepper, bean paste, pepper, ginger, garlic, onion, coriander, cooking wine, sugar, salt, monosodium glutamate, chicken essence and mature vinegar.

Exercise:

1. Scrape fish scales, cut gills, remove fishing lines, wash bloodshot and black film, make a shallow cross knife with the tip of the back, and season with cooking wine, salt, ginger and onion.

2. Cut ham sausage and suet into diced chopsticks, diced scallion and celery stalks, minced garlic, Jiang Mo and pickled pepper.

3. Put the fish in the pot and fry it with heavy oil and high oil temperature until it is cooked and crisp, then take it out and drain it for later use.

4. Put the oil in an empty pot, add pepper, pickled pepper, minced ginger and garlic and bean paste in turn at low oil temperature, stir-fry until the sand turns over, and add enough soup that can overflow the fish.

5. Add sugar and chicken essence, add fried fish and cook. In this process, the soup is poured on the fish with a frying spoon, or the pot is tilted to make the fish evenly heated and tasty.

6. After the fish is cooked, take it out and put it on a plate.

7. Remove the residue from the pot thoroughly with a fine colander, add diced ham sausage, diced vegetable oil, diced onion and diced coriander, stir-fry until the juice is rich, add a little old vinegar and stir-fry until all the fish can be poured thoroughly and poured on the fish noodles, which is delicious.

Key tip:

1. Fat is in the soup, not fat at all! Instead, it moistened the next meal.

2. In the process of making, you must not turn the fish upside down, so as not to spoil the shape by mistake. Just pour the oil with a frying spoon to make the fish taste delicious.

3. Take the whole fish out of the pot. If there is no big colander at home, put chopsticks on the joint with the tail, and put a frying spoon or spatula on the head and body of the fish to exert overall force to prevent the fish from being damaged in shape.

This kind of fish is suitable for 3-4 people. If it is too much, it will really be out of stock, because it is really delicious! When cooking this dish at home, it takes five minutes to grab all the dishes, so you can only eat meat first, and then you can only drink soup, haha.

How to cook dried fish is more delicious? Fish is everyone's favorite food. Whether it's a table or a banquet, there are many ways to cook fish. However, there is an indispensable ingredient in dried fish, and that is pork belly. The oil fried with it can make fish taste more delicious. Today, I will share with you the practice of dried fish.

Dried fish:

Ingredients: carp, ginger, onion, garlic, pepper, millet spicy, mushrooms, cooking wine, soy sauce, rice vinegar, pepper, sugar, chicken essence, vegetable oil and salt.

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2. Chop the ginger, cut the onion into sections, chop the garlic, cut the millet into circles, dice the mushrooms, and dice the pork belly on the plate for later use.

3. put more oil in the pot, and the oil temperature is 60%. Slowly put the salted fish in the pan and fry it. In the process of frying, pour hot oil on the fish, let it be heated evenly, fry until both sides are golden, and then take out the oil for later use.

4. Leave the bottom oil in the pan, add a proper amount of pepper to stir fry when the oil is hot, then add diced pork belly, stir fry until fragrant, add oil, add onion, ginger, garlic and diced mushrooms, stir fry until fragrant, then add a proper amount of bean paste to stir fry until red oil, then add a proper amount of clear water, turn on high fire, put the fried carp into the pan, and pour the soup in the pan on the fish.

5. After cooking for two minutes, start seasoning, add a little salt, sugar and appropriate amount of pepper to remove fishy smell, then add appropriate amount of soy sauce, rice vinegar and chicken essence, and turn to low heat. Continue to pour the soup in the pot on the fish to make it more tasty. Continue to cook for about 65,438+00 minutes, and turn to high heat to collect juice. When the soup in the pot is about to be put away, put the cooked fish on the plate.

A delicious cooked dried fish is ready. If you like it, come with me and learn to cook dried fish!

To make a delicious dried fish, as long as the literal meaning is reversed, it is "dry". It is authentic to blend all the flavors of all the ingredients into the fish to achieve the effect of seeing oil but not juice.

Prepare one carp (grass carp), one pork belly, several mushrooms, one bamboo shoot, one mung bean, onion, ginger, garlic and dried pepper.

1. Dice all the ingredients, clean the carp, put them into a cornucopia with flower knives on both sides, add onion and ginger cooking wine, and marinate for about 15 minutes.

2. The marching pot is hot and the oil is cold. When the oil temperature is about 60% hot, add carp and fry until both sides are golden. Then put the diced bamboo shoots in and oil them to remove the bitterness.

Dry-cooked fish in restaurants are generally fried in a pot, and the effect is better. Too much oil is wasted at home, so it takes a little time to fry directly.

3. Leave the bottom oil in the pot, put two aniseed, a handful of pepper, a small piece of cinnamon, and a few dried peppers. Then add pork belly and stir-fry oil, then add Pixian bean paste, add onion, ginger and garlic, and stir-fry red oil with cooking wine.

4. Stir-fry all the side dishes, pour in the prepared boiling water, then add carp, add salt, chicken essence, soy sauce, sugar, pepper and oyster sauce to taste. Boil again and stew for about 15 minutes.

As a reminder, dry-cooked fish must be prepared with a large plate or a smaller pot cover, and the amount of boiling water should not exceed 2/3 of the fish. In the process of cooking fish, put the pot cover or plate on the fish, and gently shake the pot after hearing the crackling sound in the pot to ensure that the fish does not touch the bottom.

Dried grilled fish

Dry-roasted fish is a famous Sichuan dish. This dish is red and bright in color, spicy and delicious, salty and fresh in taste, spicy and sweet, rich in nutrition and deeply loved by everyone. Today, I will share with you the home cooking method of dry-cooked fish.

First, prepare the ingredients

Grass carp, blended oil, chopped green onion, ginger, garlic, pepper, dried pepper, bean paste, cooking wine, soy sauce, green pepper, minced garlic, salt, sugar, chicken essence, white sesame and coriander.

Second, the operation process

1. Wash grass carp, cut it in half from the back of the fish, then change the flower knife and add salt, cooking wine and chopped green onion for a while.

2. Wash the wok, heat it and pour the oil. When the oil temperature is 80% hot, fry the fish in the oil until golden brown, and take it out.

3. Wash the wok, heat it and pour the oil. When the oil is hot, pour in garlic and stir-fry until it is fragrant. Pour in the bean paste and stir-fry until red oil. Then add soy sauce and cooking wine and stir-fry red oil. Add water, salt, sugar and green pepper, and put them into fried fish. Keep pouring the soup on the fish and shaking the wok, so as to burn out the fragrance. It will be detected in about 10 minutes.

4. Wash the wok, heat it and pour the oil. When the oil temperature is 50% hot, add minced garlic, pepper and dried pepper and pour them on the fish. Finally, sprinkle with coriander and white sesame.

How to eat dried fish tastes better? Share with you some details and handling skills that should be paid attention to in specific operations! "Dry-roasted fish" is a common cooking method of fish in Sichuan. The basic method is similar to the whole braised fish. The difference is that braised fish pays attention to fresh fragrance, while dried grilled fish pays attention to dry fragrance. The specific practices and differences between the two kinds of fish have been clearly analyzed. I will simply share some details and handling skills that should be paid attention to in operation!

1, the success of making "dry-roasted fish" depends on the processing of fish first. In addition to changing the knife to marinate the fish to remove the fishy smell, my personal suggestion is to fry the fish in hot oil with low fire until the fish is completely cooked, which means it is more thorough and crisp than braised fish.

2. "Dry-cooked fish" is to make it taste better and taste dry. The role of meat is irreplaceable. When frying, add a proper amount of minced pork belly or lunch meat to stir fry, and then add fried fish to cook together, which can improve the dry and fragrant effect of the whole dish, especially the tasteless taste without meat.

3. The juice extraction method of "dry-roasted fish" is different from that of braised fish. It is mainly to evaporate most of the water in the soup with quick fire, and then pour it on the fish after the soup returns to oil, which is why it is suggested to leave more base oil and add a proper amount of pork belly powder or lunch meat particles when frying. Of course, the return oil after volatilization is different from the raw oil, so don't worry about the greasy problem.

4. The taste of the "dry-roasted fish" finished product is fresh and salty with a sweet aftertaste or spicy with a sweet taste. Therefore, the accurate use of sugar is the key to seasoning. A little sugar can be fresh, and a little more sugar can adjust the aftertaste. When used with a little old vinegar, it quickly volatilizes, leaving only the vinegar taste without vinegar taste.

Summary: When cooking "dry-roasted fish" at home, it is suggested to pat a little dry powder before frying, which can help the fish shape better. In cooking, seasoning and color matching, I personally use red bean paste to make it ruddy and spicy, but it can also be thick sauce or sugar sauce, which has a red, fresh and salty taste. The above are some personal experiences and skills in making "dry-cooked fish", I hope I can help you!