Hand made private dish with heart blue(xin lan shou zhi si fang cai mi zhi suan la ji yu wei long tao xuan shou he cai )

Hand made private dish with heart blue

Introduction:

"Xinlan is a native of Hunan, and the most popular snack is fish. Grass carp, crucian carp, yellow duck, perch, Osmanthus fragrans, sturgeon, puffer fish As long as the name of the inland fish are basically eaten. Heart blue likes the fresh taste of fish. Xinlan herself often makes fish, and the most satisfied ones are the secret hot and sour crucian carp, pan fried whole fish and Golden Duck. They all belong to the type of short-time cooking, original and tender taste. Do fish heart blue very trust their own old pickles, forever supporting role, complete dedication, the achievement of the glory of the protagonist, forget their own existence. Laozuzong said: "a general's success will wither all bones.". To become a famous general of a generation, it is often necessary to sacrifice too many small soldiers. People will always remember how many famous generals there were in history, but seldom realize that if this general didn't have the Dragon set soldiers, he would be a lonely master who was proud of the world, or a Confucian Xia who played piano, chess, calligraphy and sword. The Chinese are extremely clever, so the emperor or the general always put a uniform on his soldiers, with a circle on the front and back, and the big "Bing" or "Yong" written in the circle. Psychologists say that when a lie is repeated ten thousand times, it becomes truth, and the subtle force will make habits natural. As long as they are in uniform, there are only two words "Bing" and "Yong" in their eyes. "Bing" implies that you should keep your identity in mind, "Yong" implies that you should keep your responsibilities in mind. Only by being brave and not afraid of death can a general win a battle. To gain victory, we need soldiers. The credit is for the general, not for the soldiers. Let's have a cheer for these supporting roles. Without them, there would be no brilliant victory, no grand scene, no today's top food. Long live the Dragon suit

Production steps:

Step 1: 1. Keep the fish in clean water for 24 hours and spit out the smell of sand

Step 2: 2. Remove the scales and viscera of crucian carp, double-sided gouge oblique flower knife, flush the blood water for use

Step 3: 3. Marinate the clean crucian carp with cooking wine ginger for 20 minutes

Step 4: 4. Cut pickled peppers into sections, soak ginger and shred for use

Step 5: 5. Take a pot of oil, ginger coated pot, oil to smoke, under the crucian carp quickly fried to two sides of the yellow, take out the oil

Step 6: 6. Leave proper amount of oil in the pot. When it is 60% hot, stir fry with shredded ginger and pickled pepper

Step 7: 7. Add soup, pickle juice and Erguotou, lower crucian carp and bring to a boil

Step 8: 8. Turn the medium heat, do not turn the fish, pour the soup on the fish, cook for 8 minutes, steam the fish with soy sauce, and then start the pot

Materials required:

Crucian carp: 400g

Soak ginger: right amount

Pickled pepper: right amount

Pickle juice: 5ml

Soup: 100ml

Steamed fish and soy sauce: 2ml

Oil: 20ml

Cooking wine: 20ml

Erguotou: 2ml

I didn't put salt in this dish, because the taste of heart blue is sour and less salt can better highlight the delicious and tender taste of wild crucian carp. The saltiness of pickle juice, pickled ginger, pickled pepper and steamed fish soy sauce is enough. You can decide which is the best choice according to your taste habits I don't like fried fish. I think the fried fish oil is too heavy and not fresh enough. Even if the fried fish is only slightly tender, the skin is yellowish (as can be seen in the picture). I don't like the black color of fish skin. Frying fish is to remove fishiness. I can do it without frying by skill and heat. When I cook whole fish in pan and yellow duck in golden soup, I cook fish without frying. It's delicious and has no fishy smell at all. Today is to take care of everyone's eating habits, so fry the fish for dozens of seconds. 4. Don't put salt in the salted fish, which will make the fish lose water in advance and not fresh enough. 5. This dish is delicious because of the mellow taste of the old pickle. If you don't have a good old pickle, you'd better seasoning it honestly

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Mi Zhi Suan La Ji Yu Wei Long Tao Xuan Shou He Cai