Introduce the common practice of saliva fish?

Ordinary materials, simple operation, fresh, salty and spicy, rich tea fragrance, especially suitable for the taste of southerners.

This dish was originally the best-selling dish in Xinyang, Henan Province. Mr. Lu, a member of China Cuisine Association and a famous chef, brought it to Mankouxiang Restaurant and became a signature dish. 58 yuan made a considerable profit per share. In 2004, Mr. Lu co-founded the "Xiangwu" restaurant in Pingxiang, Jiangxi Province, which became a popular dish in the store, with an average daily sales volume of about 60 copies. Now Xiangjia has opened two branches in Pingxiang, and this dish is still enduring.

Raw materials:

Fresh grass carp 1 (1250g).

Seasoning:

50 grams of homemade tea sauce, 2 grams of salt, 5 grams of Taitaile chicken essence, 5 grams of monosodium glutamate, 3 grams of Bajin concentrated chicken juice, 3 grams of sugar, 50 grams of Chili powder and 30 grams of ginger.

50g of salad oil, 60g of chopped green onion, 30g of peeled and cooked sesame seeds, 25g of Guangdong rice wine, 5g of white pepper soup, 2000g of soy sauce and 5g of red pepper rings.

The specific preparation method of tea-fragrant sauce:

(See the website "Wang Cuisine Cheats" for details. )

Production method:

(1) The grass carp was slaughtered and washed, and both sides of the fish were cut from the back along the spine. With a corrugated knife, salt, rice wine, white pepper and essence were 2g.

Fine curing for 2 hours.

(2) Put sesame seeds and chopped green onion in the bottom of the fish tank (so that the fish soup can be washed with sesame seeds and chopped green onion, and the taste is even).

(3) Add oil to the pot and stir-fry the ginger slices with low fire. Add Chili powder, homemade tea sauce, 3g white pepper powder, 5g chicken essence and white sugar, stir-fry for half a minute, add broth to boil, add grass carp, cover with medium fire, cook for 3 minutes until the fish is just cooked, add 3g monosodium glutamate, decorate with red pepper rings, take out the pan, pour into a fish bowl, and pour swallows on the table.

Technical key:

1. Because braised fish takes a short time, it must be marinated for enough time to make the fish delicious, otherwise the food will be unpalatable. 1250g fish should be marinated for 2 hours. The bigger the fish, the longer the curing time.

2. Grass carp had better choose 1250g, and the weight error should be between 1250- 1500. Fish of this size is fresh and tender, and there are almost no fishbones. If the fish is too small, it is sticky and has many small thorns, and it tastes bad. If the fish is too big, the fish will die, and it will not be tender and smooth, which will also affect the taste of the dish.

When stewing fish, you can't cook it for 3 minutes on medium heat, otherwise the fish will get old, because the tea sauce is thick, so you can only taste it after stewing fish.

4, the production of tea sauce is the key to this dish, it must be strictly in accordance with the ratio.

5. Grass carp should pay special attention to changing knives. First of all, it should be noted that when the fish breaks from the back along the spine, the thickness of the fish on both sides should be basically the same, otherwise the thin edge of the fish will spread out due to uneven stress during the swing. Secondly, when changing corrugated knives, we should pay attention to the same depth of the blade. Otherwise, when stewing fish, the fish will be slightly heated unevenly due to the different depths of the knife edge, and the deep knife edge will stew, which will affect the cooking effect.