Stir fried fish fillet(zhua chao yu pian )

Stir fried fish fillet method:

Raw materials for making stir fried fish fillets:

200 grams of fish.

Seasoning for stir fried fish fillets:

10 grams of cooking wine, 1.5 grams of refined salt, 30 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, a little green onion and ginger, 75 grams of wet corn flour, 500 grams of peanut oil (about 50 grams), 100 grams of clear soup.

Processing steps of stir fried fish fillets:

1. Remove the skin and bones of the fish, cut into 1-inch-5, 8-minute wide and 2-minute thick rectangular slices with a knife, put them into a bowl, add a little cooking wine and refined salt, 60 grams of corn flour, mix the fish slices well and hang them.

2. In the frying pan, add peanut oil and heat it to 70%. Put the fish fillets into the pan one by one and fry them until golden. Remove them.

3. Leave the bottom oil in the pan, fry the onion and ginger slightly, then add cooking wine, refined salt, soy sauce, sugar, vinegar clear soup, and bring to a boil. Dilute the cornmeal with water, pour it into the pan and make a paste. Pour in the fried fish fillets, stir well, and pour in a little hot peanut oil.

Stir fried fish fillet

Stir fried fish fillet is a famous traditional dish, which belongs to Beijing cuisine. This dish is golden in color, crisp on the outside and tender in the inside. It is bright in oil and thick in the mouth. It is crisp in the mouth, with sticky juice on the outside. It has no bones and thorns. It tastes sour, sweet, salty and fresh.

Production method 1

200 grams of fish, 10 grams of cooking wine, 1.5 grams of refined salt, 30 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, a little onion and ginger, 75 grams of wet corn flour, 500 grams of peanut oil (about 50 grams), 100 grams of clear soup.

Production process

1. Remove the skin and bones of the fish, cut into 1-inch-5, 8-minute wide and 2-minute thick rectangular slices with a knife, put them into a bowl, add a little cooking wine and refined salt, 60 grams of corn flour, mix the fish slices well and hang them.

2. In the frying pan, add peanut oil and heat it to 70%. Put the fish fillets into the pan one by one and fry them until golden. Remove them.

3. Leave the bottom oil in the pan, fry the onion and ginger slightly, then add cooking wine, refined salt, soy sauce, sugar, vinegar clear soup, and bring to a boil. Dilute the cornmeal with water, pour it into the pan and make a paste. Pour in the fried fish fillets, stir well, and pour in a little hot peanut oil.

Production method 2

Material selection

300 grams of grass carp meat, 1 egg, 50 grams of dried raw meal, 25 grams of flour.

Seasoning

1 tbsp yellow rice wine, a little onion and ginger powder, a little salt, 3 tbsp rice vinegar, 4 tbsp sugar, 1.5 tbsp soy sauce, 1.5 tbsp sesame oil, 2 tbsp 45 ° aquatic powder, 250g raw oil (actual consumption of 75g).

Making method

1. Slice the peeled and boned fish into 4 cm long, 2 cm wide and 0.3 cm thick willow leaves by oblique knife method, mix with yellow rice wine and fine salt for 3-5 minutes, then add eggs, dried raw meal, flour and a small amount of water to make a thick paste, so that the fish are wrapped with a layer of paste, and then fry them one by one in a 60% hot oil pan. When they are crisp outside and cooked inside, pour in a colander to drain the oil.

2. Leave a little oil in the original pot, add onion and ginger, add 4 tbsp of water, soy sauce, rice vinegar, sugar and other condiments, bring to a boil, add water, cornstarch, thicken, then put the fish fillets into the pot, stir well, add sesame oil to make it fragrant.

characteristic

The color is golden yellow and the sauce is red. Crisp outside and tender inside, sweet and sour with salt.

crux

1. When slicing fish fillets, the skinny side of half valve fish should be cut downward, and the forehand oblique knife method should be used to start slicing from the narrow and thin end of the fish (i.e. the tail part), so that the meat fiber of the cut fish fillets is basically constant, which is conducive to keeping the complete shape of the fish fillets in the cooking process.

2. If the firepower is not enough or the oil is too little, the appearance of fish fillets can not be made brittle and hard in time. When the fish fillets are shaped and do not stick to each other, they can be fished out. When the oil temperature rises to 60% or 70% heat, they can be fried again in the oil. In this way, there is no time for the internal water loss, which can effectively ensure the crispness of fish fillets on the outside and tenderness in the inside.

Production method 3

[main and auxiliary materials]

Mandarin fish meat 150 grams

Sugar... 15g

Wet starch... 100g

Minced green onion... 2.5G

Soy sauce... 10 grams

Ginger powder... 2.5G

Shaoxing wine... 7.5G

Cooked lard... 30g

Vinegar... 5g

Peanut oil... 500 grams

MSG... 2.5G

[cooking method]

1. Remove the skin and spines of mandarin fish, slice 3.3cm long, 2.6cm wide and 0.5cm thick, and use 85g wet starch to homogenize.

2. Pour the peanut oil into the frying pan and place it on the high fire until the smoke comes out. Put the fish slices one by one into the frying pan and fry them. In this way, the fish slices will not stick together or the starch will be separated from the fish slices. When the skin is scorched and the fillets are cooked, remove them.

3. Mix 15 grams of soy sauce, vinegar, sugar, Shaojiu, monosodium glutamate and wet starch together to make sauce. In the frying pan, pour 20g of cooked lard, heat it on a high fire, add chopped green onion and ginger, stir fry a little, then pour the sauce. When it's thick and paste, stir fry the fish fillets to make the sauce hang on the fish fillets, and then pour 10g of cooked lard.

[process key]

1. The main ingredients must be fresh mandarin fish or carp.

2. Under normal oil temperature, deep fry for 2-3 minutes, then deep fry thoroughly. The standard of deep frying is: the fish fillet is stiff, golden yellow, floating on the oil surface. At this time, stir the oil with a hand spoon and make a sound, which is the sign of maturity of the fish. When frying, pay attention that the oil temperature is too high. If you want to remove the end of the oil pan from the fire or move it to a low fire to soak and fry. When it is reduced to 40-50%, you need to heat up and fry again. Also pay attention to see a mature fish, to quickly use the colander out, otherwise the fish too old.

3. The seasoning of stir fried fish fillets is sweet and sour, salty and fresh. The sugar and acid are less than that of ordinary dishes. The correct ratio of sugar, vinegar and soy sauce is 6:3:2.

4. Do not use hand spoon or shovel to turn the spoon, otherwise, the fish fillets are fragile and the complete shape cannot be guaranteed.

[flavor characteristics]

1. Stir fried fish fillet is a famous dish cooked by the chefs of Beijing Fangshan Restaurant according to the stir fried technique of the imperial dining room of Qing Dynasty. There is also a story about "stir fried fish fillets". It is said that once when the Empress Dowager Cixi was having a meal, she picked out a plate of golden fried fish fillets from many dishes in front of her, which was delicious. She called Wang Yushan, the imperial chef, to him and asked him what dish he ordered. Wang was quick and wise, and replied, "stir fried fish fillets." since then, "stir fried fish fillets" has become a must-have dish for imperial cuisine. Later, Wang Yushan successively developed "stir fried fillet", "stir fried shrimp", "stir fried kidney", which together with "stir fried fish fillets" were called "four big grabs". Therefore, Wang Yushan was also known as "stir fried king". This dish is golden in color, crisp on the outside and tender in the inside. It is bright in oil and thicken. It is fragrant and crisp with sticky juice on the outside. It has no bones and thorns. It tastes sour, sweet, salty and fresh.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhua Chao Yu Pian