More than a year(nian nian you yu qian sou yan gong men xian yu )

More than a year

Introduction:

"For the entries of big stir fry spoon, choose the fourth group of a dishes to make" more than every year ". This dish is made of Siniperca chuatsi. Its production method is to fry the head and tail, brew and steam in the middle. The taste is sweet and sour, also called litchi acid. The middle part is smooth, salty and fresh. After the finished dish, the sauce is red in the head and tail, and the middle part is white. Therefore, it was first called "belly flower fish". It came from the Emperor Kangxi's "feast for thousands of old people". Because the emperor ate it, Kangxi named it "palace gate offering fish", which means "good luck, good fortune and long life, more than one year". (Note: due to the limited space, please refer to my blog for a detailed introduction of its allusions, thank you!)

Production steps:

Step 1: a mandarin fish, soup, chicken powder, salt, yellow rice wine, white pepper, Zhenjiang vinegar, soy sauce, sugar.

Step 2: first cut off the head of the mandarin fish, and then use a knife to cut it in the middle of the head, so as to make the head smooth.

Step 3: cut off the tail of the fish at one third of the body, and take out the middle bone of the tail.

Step 4: break the middle part of the fish in half and remove the middle bone.

Step 5: cut the middle part of the fish into six pieces.

Step 6: marinate the fillets with rice wine, salt, pepper, chicken powder, onion and ginger for 15-20 minutes.

Step 7: scrape the meat of fish bone with steel spoon to make fish paste.

Step 8: chop the scraped fish with a knife, and then smash the fish into mud with the back of the knife.

Step 9: after mincing the fish paste, put it in. Mix the rice wine, salt, pepper, chicken powder, onion and ginger. Then add the chicken soup to stir it up.

Step 10: marinate the fish head and tail with yellow rice wine, salt, pepper, onion and ginger.

Step 11: pat a little dry starch on the salted fish fillets, then squeeze on the fish mud, and smooth the fish mud with your fingers dipped in the egg liquid.

Step 12: decorate with wolfberry and coriander leaves.

Step 13: dip dry starch on the pickled fish head and tail, and then wrap the starch paste.

Step 14: when the oil temperature is 60%, deep fry the fish head and tail, then raise the oil temperature to fry again, and put the skin into the plate.

Step 15: steam the brewed fish in the drawer for six or seven minutes.

Step 16: heat up the frying spoon, add a little oil to stir fry shallot and ginger, and pour into the soy sauce cooking pot.

Step 17: bring to a boil with proper amount of water, pour in a little yellow rice wine and salt, and then pour in Zhenjiang fragrant vinegar.

Step 18: bring the soup to a boil again, add sugar, and then thicken with starch. After the sauce is gelatinized, pour in the minced garlic.

Step 19: pour the sauce over the head and tail of the fish.

Step 20: start another pot, add stock and bring to a boil. Season with salt and pepper

Step 21: thicken with proper amount of starch, add proper amount of scallion oil after the sauce is gelatinized.

Step 22: pour the sauce over the fish and the dish is finished.

Step 23: pour in the sauce and the dish is finished.

Step 24: display the finished product drawing.

Materials required:

Mandarin fish: 900 grams per fish

Medlar: 18 capsules

Coriander leaf: several pieces

Soup: 200ml

Chicken powder: 3 G

Yellow rice wine: 20ml

Salt: 3 G

White pepper: 1g

Soy sauce: 5g

Zhenjiang vinegar: 15g

Sugar: 20g

Onion oil: right amount

Cooking oil: proper amount

Note: this dish features: bright color, clear red and white color, head and tail burnt, sweet and sour slightly salty, middle abdomen light salty, fresh and smooth, this dish is most suitable for the elderly and young children. Warm tips: 1, fish must choose live or fresh fish to make, otherwise there will be a certain fishy smell, meat loose, taste is also slightly inferior. 2. When making this dish, the time should be controlled well. It is suggested to use two fires to operate at the same time, one is fast, the other is to ensure the quality and taste. The main reason for this dish is that it takes a little longer to prepare, and it is very fast to operate. It only takes 10 minutes. 3. It is suggested that the sauce of fish head and fish tail should be made by traditional method. It has a better taste. It's better not to put tomato sauce. The sweet and sour sauce made with good soy sauce and Zhenjiang vinegar has the purest taste. It's also called the making of ancient sweet and sour sauce. It's similar to the taste of west lake vinegar fish, but it's sweet and salty. It tastes a little heavier and tastes wonderful! The fourth dish of the big stir fry spoon competition "more than every year" has been finished, please experts and friends to put forward valuable suggestions!

Production difficulty: Advanced

Technology: grilling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Nian Nian You Yu Qian Sou Yan Gong Men Xian Yu