Roasted mandarin fish(wei kao gui yu )

Stew and roast mandarin fish:

Raw materials for roasting mandarin fish

A piece of mandarin fish (weighing about 750 grams), a piece of fresh lotus leaf, a piece of hemp rope, a proper amount of wine jar mud, 75 grams of pig essence meat, 75 grams of pig net oil, 5 grams of scallion, 1 gram of ginger, 25 grams of cooked lard, 0.1 grams of Shannai, 2.5 grams of sugar, 5 grams of soy sauce, 2.5 grams of monosodium glutamate, 2 grams of refined salt and 50 grams of crude salt.

Processing steps of roasted mandarin fish

Remove the scales of mandarin fish, cut it from the back, remove the spinal cord, bone and viscera, wash it and dry it with a clean cloth. Mix 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaoxing wine, shredded ginger and Shannai, wipe the inside of the fish and marinate it for use. Add lard to 70% heat (about 154 ℃) in a hot pot, stir fry the shredded pork, add shredded onion, add 5g soy sauce, 2G Shaojiu, 0.5g monosodium glutamate, 2.5G sugar, stir fry the shredded pork until it is mature, put it into a plate, cool it and put it into the belly of mandarin fish, wrap the mandarin fish with net oil (or a batch of thin fat meat oil slices), and then wrap the outer layer with fresh lotus leaves (don't break it to prevent juice) Then tie tightly with hemp rope. Smash the mud in the wine jar, mix it with water, add 50g refined salt and mix it well to make the mud more tough. Then put the mud on the cloth and wipe it into a mud layer about 2cm thick,

The characteristics of roasted mandarin fish are as follows

The fish is delicious, smooth and tender. It keeps its original flavor and is made in a unique way.

Roasted mandarin fish

Roasted mandarin fish is a famous traditional dish in Zhejiang Province. This dish is delicious, oily, smooth and tender. It keeps its original flavor and is made in a unique way. First, cut a small hole in the navel of the fish, remove the gills, take out the five viscera from the gill mouth, wash them and scald them slightly in boiling water, then scrape off the scales of the fish, and cut them into slices with a knife every 2 cm. Add white oil into the frying spoon, fry the fish on both sides, stir fry the scallion, ginger, garlic and rice slightly, then cook the lees juice, add the clear soup, refined salt and cooking wine, and simmer and roast over low heat. When the soup is simmered and roasted to a third, move it to the high heat, add the Nanmao and Donggu Yulan slices, add monosodium glutamate, thicken it with starch, pour in bright oil and serve on a plate.

Practice 1

Dish name

Roasted mandarin fish

Cuisine

Zhejiang cuisine

characteristic

The fish is delicious, smooth and tender. It keeps its original flavor and is made in a unique way.

raw material

One mandarin fish (weighing about 750 grams). A piece of fresh lotus leaf, a piece of hemp rope, proper amount of mud in wine jar, 75g of pig essence meat and 75g of pig net oil. 5 g shredded onion, 1 g shredded ginger, 25 g cooked lard, 0.1 g Shannai, 2.5 g Sugar, 5 g soy sauce, 2.5 g monosodium glutamate, 2 g refined salt and 50 g crude salt.

Production process

Remove the scales of mandarin fish, cut it from the back, remove the spinal cord, bone and viscera, wash it and dry it with a clean cloth. Mix 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaoxing wine, shredded ginger and Shannai, wipe the inside of the fish and marinate it for use. Add lard to 70% heat (about 154 ℃), stir fry the shredded meat, add onion, 5g soy sauce, 2G Shaoxing wine, 0.5g monosodium glutamate, 2.5G sugar, stir fry the shredded meat to maturity, put it into a plate, cool it, put it into the belly of mandarin fish, wrap the mandarin fish with net oil (or a batch of thin fat sliced meat oil), and then wrap the outer layer with fresh lotus leaves (do not break to prevent juice) Then tie tightly with hemp rope. Smash the mud of the wine jar, mix it with water, add 50g refined salt, and make the mud more tough. Then put the mud on the cloth, spread it into a mud layer about 2cm thick. Put the fish bag on the mud, wrap it on all sides, and simmer it on the charcoal fire. Turn it every 5 minutes, about 6 times to mature. When eating, knock off the mud, cut the rope, take out the mandarin fish from the lotus leaf and put it on the plate.

Practice 2

Main ingredient: 1 piece of fresh mandarin fish (about 750g).

Ingredients 15 grams of shepherd's purse, water hair mushroom 15 grams, water hair Magnolia 15 grams, onion ginger garlic rice a total of 10 grams..

Seasoning: 100g white oil, 60g Xiangzao juice, 2G refined salt, 20g cooking wine, 1g monosodium glutamate, 500g clear soup and 25g Lake powder.

Cooking technology

1. Cut a small hole in the navel of the fish, remove the gills, take out the five viscera from the gill mouth, wash them and scald them in boiling water, then scrape off the scales of the fish, and cut them into slices with a knife every 2 cm.

2. Add white oil into the frying spoon, fry the fish on both sides, stir fry the scallion, ginger, garlic and rice slightly, then cook the lees juice, add clear soup, refined salt and cooking wine, and simmer and roast over low heat. When the soup is simmered and roasted to a third, move it to the high heat, add the Nanmao and Donggu Yulan slices, add monosodium glutamate, thicken it with starch, pour in bright oil and serve on a plate.

Flavor characteristics

：

The juice is thick, the meat is tender, and the grains are mellow.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wei Kao Gui Yu