Live fish in sauce(jiang zhi huo yu )

Live fish in sauce

Raw materials for making sauce live fish:

Live carp (or live herring) 1 (about 700-800g), cooked oil 120g, sweet sauce 100g, sugar 120g, ginger 16g.

The steps of making sauce live fish are as follows:

1. Remove the gills, scales and fins of the live fish, open the mouth and take out the internal organs. After washing, cut the fish horizontally every 0.5-0.7 cm on both sides of the fish body (until the fish bone is not cut through).

2. Blanch the fish tail in a boiling water pan (about 2-3 minutes) with your hand. Blanch the edge of the knife to get rid of the fishy smell.

3. Put the frying spoon on the high heat, add the large oil sweet flour sauce, sugar and water (about 100g) to mix well, then add 1000-1200g water, bring to a boil, and put the hot fish in.

4. Bring the soup to a boil, put it on a slow fire for 15-20 minutes, then turn it on a high fire and bring it to a boil. Take out the fish, drain the soup and put it on a plate.

5. Stir the frying spoon with some soup on the high fire, pour it on the fish and sprinkle with ginger powder.

Characteristics of sauce live fish:

The fish surface is deep red, bright, oily and beautiful. The fish is tender and delicious, and the juice is sweet and mellow.

Live fish in sauce

Sauce fish is a traditional famous dish in Beijing, which belongs to Beijing cuisine. It is a famous dish with strong local characteristics in Beijing. This dish has the flavor of sauce fish and sauce fish, which is very delicious. In the process of cooking, water is used as the heating body; the fire is heated by the taste of the sauce, which is soaked into the fish, so that the sauce has the smell of fish, and the finished dish is deep sauce red, oily and moist. Because there is no oil frying, the fish lose less water, so the meat is very fresh and tender.

Basic materials

Live carp 1 tail, ginger powder 15 grams, sweet sauce 125 grams, cooked lard 125 grams, sugar 125 g

Production method

1. Remove the gills and fins of the live carp, scrape off the scales, open the mouth, remove the internal organs and wash them. Cut the carp horizontally at an interval of 0.83 cm on both sides of the fish (until the fish bone is cut, do not cut off the belly). Then, blanch the fish tail in boiling water for about 2 ~ 3 minutes, open the knife edge to remove the fishy smell.

2. Put the frying pan on the high heat, add cooked lard, sugar and sweet sauce, mix well with 100g water, and then add 1150G water. Bring to a boil, put in the hot fish. When the soup is brought to a boil, use a low heat for about 20 minutes. When 2 / 3 of the soup is left, bring to a boil. Finally, take out the fish and put it into the plate.

3. Continue to put the frying pan with soup on the high fire, stir it continuously with a hand spoon (to prevent paste). After the soup fire is thick, burn it on the fish, and then sprinkle with ginger powder.

be careful

1. For high-end banquet, live mandarin fish can be used. It is better to use grass carp than common carp, and grass carp has less earthy smell.

2. Don't fry fish in oil to avoid losing the authentic flavor of Beijing.

3. Don't thicken it. The soup depends on its consistency. The so-called "self-made thicken" is true.

Flavor characteristics

1. "Live fish with sauce" is a famous Beijing flavor product. In the process of cooking, water is used as the heating body; the fire is heated by the taste of the sauce, which is soaked into the fish, so that the sauce has the smell of fish, and the finished dish is deep sauce red, oily and moist. Because there is no oil frying, the fish lose less water, so the meat is very fresh and tender.

2. Wang Shizhen, the late chef of fengzeyuan restaurant, was famous for this dish in the 1950s. Today, Wang Yijun, a special chef, is also good at cooking this dish. He is better than LAN

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Chinese PinYin : Jiang Zhi Huo Yu