Floating fish with fragrance(piao xiang fu shui yu )

Method of floating fish with fragrance:

Raw materials for making fragrant floating fish:

Sesame paste 30g, minced ginger 3G, minced garlic 5g, monosodium glutamate 3G, chicken essence 3G, sugar 2G, soy sauce 15g, sesame oil 5g, pepper 1g, chili oil 50g, pepper oil 5g, fresh soup 75g

Processing steps of fragrant floating fish:

First, spread the sesame paste with chili oil and sesame oil in a container, then add the fresh soup and other seasonings. After full stirring, seal the container with plastic film, and then steam it in the cage for heat preservation.

2、 Production of onion oil

Ingredients: green onion 50g, ginger 5g, onion 30g, garlic 10g, proper amount of salad oil.

Preparation method:

Scallion, ginger, onion and garlic should be washed and smashed. Add salad oil to the pan, heat it up, then add the above ingredients, slowly boil it over low heat, remove the residue and get scallion oil.

Using this special scallion oil to pour on the dishes in front of the table can increase the fragrance of the dishes.

3、 Processing and cooking of fish

The main ingredients of this dish can be all kinds of fresh water fish or saltwater fish, especially the fresh and strong fish.

Floating fish with fragrance

brief introduction

"Floating fish with fragrance" is made by improving the cooking method of "floating chicken". The finished dish is characterized by bright red color, rich flavor and fish like appearance. It is a dish with good color, aroma, taste and shape.

Food materials

Sesame paste 30g, minced ginger 3G, minced garlic 5g, monosodium glutamate 3G, chicken essence 3G, sugar 2G, soy sauce 15g, sesame oil 5g, pepper 1g, chili oil 50g, pepper oil 5g, fresh soup 75g

Production method

First, disperse the sesame paste with chili oil and sesame oil in a container, then add the fresh soup and other seasonings. After full stirring, seal the container with plastic film, and then steam it in the cage for heat preservation.

Production of onion oil

Ingredients: green onion 50g, ginger 5g, onion 30g, garlic 10g, proper amount of salad oil.

Making method

Scallion, ginger, onion and garlic should be washed and smashed. Add salad oil to the pan, heat it up, then add the above ingredients, slowly boil it over low heat, remove the residue and get scallion oil.

Using this special scallion oil to pour on the dishes in front of the table can increase the fragrance of the dishes.

Processing and cooking of fish

The main ingredients of this dish can be all kinds of fresh water fish or saltwater fish, especially the fresh and strong fish. The specific processing and cooking methods are as follows:

1. Clean the fish after slaughtering, cut off the head and tail, cut the fish into two pieces with a knife along the fish's spine, cut each piece into 2 cm wide strips, and then put it in the fish plate to form a fish again; cut the fish's head in half and place it flat on the head; put the fish's tail on the tail.

2? Put ginger slices and scallions on the fish, sprinkle a little salt and pepper, pour cooking wine on them, steam them with high heat, take them out, remove ginger and scallions, and pour out the steamed juice.

3? Sprinkle the steamed sauce on the fish, sprinkle with shredded ginger, onion and red pepper, heat the scallion oil, sprinkle with cooked sesame and cooked peanuts, and garnish with coriander.

Operation essentials

1. Sesame paste must be dispersed with oil before adding other seasonings. Otherwise, sesame paste is easy to form lumps, which is not conducive to the full mixing of seasonings.

2? When steaming seasoning, the container must be sealed, and the container can not be opened until the fish is steamed, so as to prevent the flavor from volatilizing.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Piao Xiang Fu Shui Yu