The practice of authentic chrysanthemum fish

This dish is cooked by Sichuan method. Chrysanthemum fish are usually poured with sweet and sour sauce. I wanted to make fish dishes with fish-flavored sauce for a long time, so I changed the juice. Although the swordsmanship is not as good as before, it tastes good.

Look at the picture and talk:

1 ingredient: grass carp 1000g.

Seasoning: pickled pepper 40g sugar 25g rice vinegar 20g soy sauce 5g salt 1g yellow rice wine 10g.

Onion, ginger and garlic 10g egg white and appropriate amount of starch.

2 Slice pickled pepper, onion, ginger and garlic.

3.4 Wash grass carp, cut off two pieces of fish and stab them clean. Slice the knife at a 30-degree angle with the fish. The knife is as deep as the fish skin, but don't cut off the fish skin.

5 Then cut the fish directly perpendicular to the edge of the fish fillet just now, and cut it to the skin. Don't cut off the skin.

After cutting the flower knife, divide it into several pieces, put it on a plate, add a little yellow wine, salt and egg white and marinate for a while.

7, 8 After pickling for about 15 minutes, put a lot of dry starch in a large plate, soak the fish flowers evenly in the starch, and be sure to dip all the fish flowers in the starch.

9 Oil is 70% to 80% hot. Fry the powdered fish and flowers in a pot until the surface is slightly yellow and crisp, and then take them out.

10 put a little oil in the pot. When it is 40% hot, pickled peppers will be cooked, giving off red oil and fragrance.

1 1, 12 Then stir-fry chopped onion, ginger and garlic, add soy sauce, 60 grams of water, add sugar, thicken vinegar and pour it on the fried fish.

Postscript:

Difficulties: fishing for flowers and fish sauce

Actually, I don't usually cook this dish, but it's New Year's Day and New Year's Eve. Mainly it is very troublesome to cook this dish at home. First of all, it needs a lot of knife work. Second, it needs a lot of frying. I used to cut this when I was in a hotel. More than ten years have passed, and it is really impossible. I am at a loss. This cutting is really bad. I don't have to make excuses for myself. This thing is very skilled.

This dish must use live fish. The meat of live fish is tender, firm and tough, and will not break. If you use frozen fish, for example, you say, "I'm in the fairy spring pool frozen all the year round on the snowy mountain, and it must be awesome to cook this dish with arowana king." Unless your fish king is not afraid of the cold and has not frozen to death in the freezer for a year, it will not work, my friend.

In fact, I originally wanted to use snakehead to cook this dish, but many fishmongers harvested it early before the Spring Festival, so I didn't buy it, because there were thorns in the meat of grass carp, so it was impossible to be completely clean. Unlike snakehead, which has only one thorn, the meat cut from both sides will never have thorns, and the meat quality is more solid and elastic, thicker than that of grass carp, which is very suitable for this dish. I suggest you use snakehead if you can buy it.

One way to make the cut spike long is to tilt the knife as much as possible when slicing, which can make the slice longer and use larger fish. Because the meat of the big fish is thicker, the sliced flowers will naturally be longer, so the fried shape will look better. It is for this reason that mine is two Jin of fish, which is slightly smaller and thinner, so the ear is not very long.

Before frying fish with starch in the pan, you should tidy up the shape a little, and then put it on a colander and fry it, which will be more stylish. If you throw it directly into the oil pan, the effect is not very good.