Barbecued toothfish(jia chang shao ya pian yu )

Barbecued toothfish

Introduction:

"Reporter's notes: the reason why we use home-made cooking instead of stewed pork is that some cooking masters were interviewed by the reporter. Everyone's opinion is that home-made cooking takes a long time, tastes slowly, tastes tender and does not thicken, which is more suitable for modern people's diet concept. The purpose of adding sugar and vinegar in seasoning is to remove the fishy smell of fish. Don't put too much to avoid sweet and sour taste. The purpose of changing the knife is to taste the fish. According to the size of the fish, it is generally about 4 knives per side. The pictures in this article have not been changed for the sake of beautiful appearance. "

Production steps:

Step 1: remove the scales, gills and intestines of the toothed fish, wash and change the knife.

Step 2: cut scallion into sections, slice ginger and garlic, slice pork.

Step 3: heat the peanut oil in the pan, fry the fish on both sides and pour out.

Step 4: put a little peanut oil in the pot, add onion, ginger, garlic and meat slices, stir fry the flavor, cook the cooking wine, add the broth, soy sauce, salt, monosodium glutamate and sugar, put the fried toothed fish into the pan, leave a little soup in the pot, pick out onion, ginger, garlic and meat slices, sprinkle the coriander section, and pour it on the fish.

Materials required:

Opium fish: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Sugar: right amount

Note: toothfish is best caught by sea. As for how to distinguish between wild and farmed toothed fish: most toothed fish above 1500 grams are wild. Because large toothed fish (generally more than 3 kg) eat a lot, grow slowly, and cost too much, the farmers will lose more than they gain by raising them. Generally, they will sell them around 1-2 kg. The abdomen of wild toothed fish is white. Because of the fish pond, there are black spots on the abdomen of cultured toothed fish. Some black spots are in the tail, some in the head, some in the middle and edge of the abdomen, while the abdomen of wild toothed fish is basically white. This method can be used to make other sea fish. Don't use too much fire when cooking fish. Keep turning the pot to prevent paste and affect the quality of dishes. Most of the seafood stalls can provide free primary processing, eliminating the need to scrape the scales and remove the fish intestines. The toothed fish belongs to the bivalve fish. Like the butterfly fish family such as partial mouth and drum eye, the dark side should be upward when the old Shandong cuisine is put on the plate, although the white side will look better.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jia Chang Shao Ya Pian Yu