Douchi fish(dou chi yu )

Method of lobster sauce fish:

Raw materials for making lobster sauce

450 grams of fresh fish, 50 grams of Tongchuan Douchi, 500 grams of vegetable oil, 15 grams of green onion, 15 grams of garlic, 10 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 50 grams of fresh soup, 2 grams of pepper, 10 grams of sesame oil and 10 grams of ginger.

The processing steps of lobster sauce fish are as follows:

Wash the fresh fish and cut it into strips of 5cm long and 1.2cm wide. Mix with ginger, scallion, salt, cooking wine and pepper and marinate. Chop the lobster sauce into small pieces, cut the scallion into 3 cm long sections, and cut the garlic into round pieces. Heat the pan, add the vegetable oil to about 200 degrees, fry the fish strips until golden yellow, remove the oil from the pan, add a small amount of clean vegetable oil to heat, stir fry the Douchi to dry the water, stir fry the green onion and garlic slices, and pour in the fish strips; add the wine, salt, soy sauce, soup and pepper, stir well and heat slightly. When the sauce is thick, add the sesame oil and cool the pan. When eating, put the fish in the plate, remove the onion and garlic, and pour the original juice on the fish.

The characteristics of Douchi fish are as follows

It is delicious, crisp and soft, with strong Douchi flavor and unique flavor.

Douchi fish

Douchi fish is one of the traditional dishes of the Han nationality in Hubei Province. It is mainly made of spiced dried lobster sauce, hot pepper, yellow rice wine, ginger powder and other seasonings. It is brownish red in color, tender and delicious. Lobster sauce tastes strong, salty and delicious. It is suitable to be served with wine. It is one of the famous local dishes in Hubei Province. It's very popular to cook food at home, to make seasoning dishes and table dishes at the banquet.

Characteristics of dishes

It is brownish red in color, tender and fragrant. It has a strong lobster sauce taste, and tastes salty and fresh. It is suitable for serving with wine. It smells bad and tastes delicious.

practice

Practice 1

Make food

Crucian carp...... 750 grams of pork..... 50 grams of Douchi..... 70 grams of cooking wine..... 25 grams

Soy sauce..... 10g refined salt..... 5g

250 grams of fresh soup, 7 grams of sugar

Production process

1. Remove the scales, gills and viscera of the fresh crucian carp, clean them, then fry them in the oil pan, pick up and drain the oil.

2. Mince Pork with Tongchuan Douchi. Heat the oil in the frying pan, add the chopped meat and stir fry the dried lobster sauce. Add cooking wine, refined salt, sugar, soy sauce and soup, and then dry. Skim the foam. Add the fried crucian carp and cook for 10 minutes. Simmer over low heat until the sauce is thick. When the fish is cooked, remove from the pan and let cool.

3. Cut the cooled fish into tile shaped plates with a knife, and drizzle with the remaining juice.

Production key

1. Don't fry the fish too long. If the skin is hard, take out the fish and drain the oil.

2. The amount of soy sauce and sugar should be less, so it can't taste sweet after being cooked.

3. When collecting the juice, the amount of the soup should be controlled appropriately, not too much, so as not to paste the pot.

Practice 2

Make food

Ingredient: 900g black carp

Seasoning: rice wine 5g, Douchi 50g, salt 4G, shallot 5g, soy sauce 25g, ginger 5g, sugar 20g

Pepper (red, sharp, dry) 4G MSG 4G sesame oil 25g peanut oil 70g each amount

Production process

1. Kill and cure the black carp, cut the meat into 4cm long and 3cm wide pieces, and put them into a bowl;

2. Mix the fish with refined salt, yellow rice wine, scallion and ginger, marinate for 2 hours and taste; 3. Put the dried Douchi into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Wash the Douchi, put on the dried capsicum, steam for 1 hour, and take out for use;

5. Put the frying pan on a high heat, add peanut oil and heat it to 70% or 80% of the heat. Put in the salted fish and deep fry until golden. Take out the oil;

6. Stir the scallion and ginger slices in the pan, put in the fish, add 200ml chicken soup, sugar, refined salt and Douchi, and cook together;

7. After boiling, turn to low heat until the fish is soft and glutinous. When the juice is thick, add monosodium glutamate, fragrant vinegar and sesame oil. Then put it on the pan.

Practice 3

Proper amount of crucian carp

Seasoning, salt, cooking wine, Douchi, vegetable oil, sesame

1. Clean the fish and use cooking wine and salt for 1 hour

2. Pour more oil into the pan, add fish and fry until it is red and yellow. When frying, turn less to avoid the fish rotting

3. Take out the fried fish and put it in a pot. Leave a little oil in the pot. Stir fry with Douchi until fragrant. Then add sesame seeds. After stir frying, pour the oil on the fish

4. Press the pressure cooker for 30 minutes

nutritive value

Black carp meat is thick and tender, delicious, rich in protein, fat, selenium, iodine and other trace elements, so it has anti-aging, anti-cancer effect; black carp meat is smooth and sweet; it has the effect of Tonifying Qi, strengthening spleen, nourishing stomach, removing dampness, expelling wind, promoting water, and preventing pregnancy edema.

Food Guide

Nutrients

Element content unit

8 kcal

Protein 196.78 G

Fat 134.72 g carbohydrate 46.33 G

Folic acid 7.5 μ G

87g dietary fiber

Vitamin a 386.4 μ G

Carotene 50.5 μ G

Thiamine 0.32 mg

Riboflavin 0.72 mg

Nicotinic acid 26.97 mg

Vitamin C 1.25 mg

Vitamin E 74.58 mg

Calcium 337.01 mg

Phosphorus 1757.28 mg

77 mg

Sodium 3901.08 mg

Magnesium 440.2 mg

Iron 15.29 mg

Zinc 10.92 mg

Selenium 342.03 μ G

Copper 1.25 mg

Manganese 3.35 mg

Note: this data is only the theoretical value of nutrients, excluding the loss of nutrients during cooking

The food is mutual restraint

Black carp: black carp should not be eaten with plum; black carp should not be fried with beef or mutton oil; it should not be eaten with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea.

Making tips

1. "Douchi fish" generally choose large mixed fish with scales, but black carp is the best;

2. When making "Douchi fish", the amount of salt and dry pepper should be increased to ensure the saltiness and spicy of the dish;

3. Due to the frying process, 1000 grams of peanut oil should be prepared.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dou Chi Yu