The herring throws water under its chin(qing yu xia ba shuai shui )

Practice of throwing water under the chin of black carp:

Raw materials for making herring chin throwing water:

There are 200g black carp chin, 0.5g shredded garlic, 100g black carp water, 5g sesame oil, 1.5g monosodium glutamate, 15g Shaojiu, 1g scallion, 25g bamboo shoots, 30g soy sauce, 1g ginger powder, 15g sugar, 200g clear meat soup, 10g wet starch and 50g cooked lard.

Production steps of herring chin throwing water:

1. Put the herring in the middle of the plate, put a fish chin on each side, and then put the bamboo shoots on it.

2. Heat the frying pan over a high heat, add 25 grams of cooked lard, add scallion to make it smell. Then pour the fish tail, chin and bamboo shoots into the frying pan as they are. Stir the frying pan for four or five seconds. Cook the cooking wine, cover and simmer. Add ginger, soy sauce, white sugar and clear meat soup. After boiling, cover and simmer for about 6 minutes. When the chin of the fish is bluish gray and the eyes of the fish are white and protruding, put 25 grams of lard in the frying pan. Shake the frying pan and turn it over. Then pour in sesame oil and put it on the plate. Sprinkle shredded garlic on it.

Water throwing characteristics of herring chin:

Black carp, also known as grass carp, black carp, is a unique freshwater fish in China. It is rich in protein, fat, calcium, vitamins and other nutrients, and also has the effect of food. According to the Qing Dynasty "suixiju diet" records: "black carp Ganping. Invigorating Qi, nourishing stomach, eliminating vexation and fullness, resolving dampness and treating beriberi. Can fish will, can be preserved, can be drunk. This is what the ancients called "five waiting mackerel". Its head and tail cooked food is very beautiful, and its intestines are also fat, fresh and delicious. " It is made of the chin and tail on both sides of the head of black carp. The color is thick and the shape is beautiful. Two pieces of unbroken chin are grilled on both sides of several fish tails. It is mellow and delicious. The meat is fresh, tender, fat and glutinous. The sauce is tight and popular. Fish tail is the best dish. Because of its plump fat, rich in phosphorus and delicious taste, the meat is popular

Attention should be paid to when doing herring chin throwing

Herring chin: that is, the lower jaw of herring, including the cheek and eyes, where the meat is very fat. Black carp throwing water: it's the tail of black carp, with oil and meat on it, fat and thin, which is most suitable for winter consumption. When thicken with wet starch, shake the frying pan while pouring in the wet starch to prevent the soup from caking.

The herring throws water under its chin

It is a famous traditional dish in Shanghai, with the main ingredients of the two. It is white, fresh and tender, with eyes and lips, waxy, smooth and mellow. The fin tendon on the caudal fin is attached with gum, which is delicious.

raw material

Herring chin, herring water, shredded garlic, scallion, ginger, Shaojiu, soy sauce, sugar, monosodium glutamate, starch, sesame oil, cooked lard.

practice

1. Put the herring in the middle of the plate with a fish chin on each side;

2. Heat the frying pan on a high fire, pour it out in a greasy pan, then add the cooked lard into the scallion to make it smell. Throw the herring into the water, push the chin into the pan as it is, fry and shake the frying pan for four or five seconds, then cook the Shaojiu immediately;

3. Add ginger, soy sauce, sugar and boiling water, bring to a boil, cover and simmer for about six minutes. When the chin of the fish is bluish gray and the eyes of the fish are white and protruding, put the frying pan back on the high heat, add monosodium glutamate thick soup, pour in the water and starch to thicken it, and shake the frying pan while pouring;

4. Then pour in the cooked lard from the four sides of the pan, shake the frying pan, turn it over, then pour in the sesame oil from the sheep, put it on the plate as it is, and sprinkle the shredded garlic.

characteristic

It is white, fresh and tender, with eyes and lips, waxy, smooth and mellow. The fin tendon on the caudal fin is attached with gum, which is delicious.

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Chinese PinYin : Qing Yu Xia Ba Shuai Shui