Fish with vinegar and pepper(cu jiao yu )

How to make fish with vinegar and pepper

Raw materials for making vinegar pepper fish:

One live mandarin fish, 5g minced ginger, 10g coriander, 2.5G white pepper, 1000g chicken soup, 50g cooked lard, 10g green onion, 50g vinegar, 10g Shaojiu, 2.5G monosodium glutamate, 5g ginger juice, 10g sesame oil and 3.5G refined salt

Processing steps of vinegar pepper fish:

1. Remove the scales, gills and fins of a live mandarin fish (about 90g), open the mouth and remove the internal organs. After washing, scald it with boiling water, and then wash it with cold water. Scrape off the black clothes on the fish body. Then, apply the pattern on both sides of the fish body: one side of the fish is cut into a cross knife (that is, first cut the fish body with a knife on the slope every 1.65cm wide, reaching to the fish bone, and then cross cut it on the cut edge with a knife straight On the other side, it is cut into a straight blade with a width of 1.65 cm and a depth of fish bone. Wash coriander and cut it into 2cm long pieces. Cut half of the scallion into 3.3cm filaments, and cut half into powder.

2. Pour the cooked lard into the frying pan, heat it on a high fire, add pepper, onion and ginger in turn, stir up the flavor, and then pour in the chicken

Fish with vinegar and pepper

Vinegar pepper fish is one of the traditional dishes in Jinan, Shandong Province. It is a traditional Shandong dish. In addition, it is also found in Beijing dishes. Because of its simple and elegant color, fresh and tender fish, rich soup flavor, spicy and sour, it is deeply loved by the people. It's a delicacy for ordinary people to eat and entertain their guests and friends.

practice

Food preparation

Ingredients: 1 mandarin fish (or perch or grass carp), 1000g chicken soup, 10g green onion, 5g minced ginger, 10g coriander, 50g vinegar, 10g Shaoxing wine, 2.5G monosodium glutamate and 2.5G white pepper.

Method:

1. Wash the mandarin fish, scald it with boiling water and cut it with a cross knife.

2. Wash the coriander and cut it into 2 cm long pieces; cut half of the scallion into 3 cm thin strips and half into powder.

3. Pour the oil into a frying pan and heat it over a high heat. Add pepper, chopped green onion and ginger in turn. Stir up the flavor and pour into chicken soup. Add yellow rice wine, salt and monosodium glutamate. At the same time, put mandarin fish into another pot of boiling water for 4-5 minutes, turn the knife edge up, and remove the fishy smell.

4. Pick up the fish and bring to a boil in the chicken soup pot. Simmer for 15-20 minutes. After the soup is boiled, move it to the low heat and simmer for 20 minutes. Add shredded green onion, parsley and vinegar, and then drizzle with sesame oil.

Key technology

1. Grass carp can be used for ordinary banquet. The production method is the same as above. Carp has a strong fishy smell. It's better not to use it.

2. The representative dish of Shandong cuisine is fresh, tender and unique.

Flavor characteristics

1. "Vinegar pepper fish" is a soup dish, which is most famous in fengzeyuan restaurant. In the early years, fengzeyuan store had several large wooden pots with many live fish, which were specially used for cooking "vinegar pepper fish" and "sauce live fish".

2. To make "vinegar pepper fish", mandarin fish, grass carp and black carp can be used, but they must be live fish, and they should be killed and made now.

3. The fish is delicious, the soup is milky white, hot and sour, appetizing, and refreshing.

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Chinese PinYin : Cu Jiao Yu