Cooking diary of hall 27: garlic silver carp (authentic Sichuan flavor)(dian de peng ren ri ji da suan lian yu zheng zong chuan wei )

Cooking diary of hall 27: garlic silver carp (authentic Sichuan flavor)

Introduction:

"If you like Sichuan cuisine and fish, but you are afraid of fish bones, you can have a look at 27's garlic silver carp, which is also a home dish taught by 27's mother ~ ~ hee hee ~ ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: add salt to the fish.

Step 3: add cooking wine and marinate for 5-8 minutes.

Step 4: when pickling, cut pickled pepper, pickled ginger, old ginger and scallion into small pieces (cut the white scallion into small pieces), peel the garlic, wash it clean, and don't cut it.

Step 5: pour oil into hot pot.

Step 6: pour the pepper into the pot, after the fragrance comes out, take out the pepper, and then put in the garlic, saute until fragrant.

Step 7: after the garlic flavor comes out, add the scallion section and pickled pepper, pickled ginger, ginger powder, and continue to stir fry.

Step 8: stir fry until all the flavors come out, add sugar.

Step 9: add black vinegar.

Step 10: stir fry a few more times, make sure the flavor of each seasoning comes out, add a large bowl of water, cover the pot and start to make soup.

Step 11: during this period, the pickled fish is almost finished. Wash it with clean water, at least twice or three times.

Step 12: wash the fish, drain the water, and then add an appropriate amount of salt and monosodium glutamate.

Step 13: add wet starch (wet the dry starch with a little water) and grasp everything with your hands.

Step 14: after grasping the fish, look at the garlic in the pot. If it's almost soft, the soup in the pot is almost cooked. Put the salted and washed fish into the pot by hand piece by piece, and put the fish head first.

Step 15: after the fish is put in, don't move to avoid the starch paste on the fish. Cover and simmer for 8-10 minutes. Open the lid of the pot and taste it. If the salt is not enough, add some salt and monosodium glutamate. Then pick up all the fish and garlic in the pot and put them on the big plate. Don't scoop up the soup!

Step 16: turn the remaining soup in the pot to high heat, add water starch (add water in the dry starch, about half a bowl of weight, starch and water must be fully integrated) into the pot, while adding, keep stirring with the spatula, let starch and soup fully integrated, until the soup becomes thick.

Step 17: after the soup thickens, turn down the heat, add chopped chives, turn off the heat and start the pot.

Step 18: pour the soup into the fish just scooped up. It's done!

Step 19: put some mint leaves and embellish them. It's on the table~

Step 20: by the way, let's show the 27 family's dinner tonight~

Materials required:

Live water silver carp: 1 jin, 8 Liang

Garlic alone: 15-20

Pickled peppers: 20-30

Pickled ginger: half

Ginger: a small piece

Pepper: a handful

Chives: two liang

Cooking wine: 2 teaspoons

Vinegar: one teaspoon

Sugar: 1 / 2 teaspoon

Shuidian powder: small half bowl

Note: 1, the number of pickled pepper, everyone according to their own taste to increase or decrease; Zanthoxylum fried after the best out, so as not to eat fish when eating the whole Zanthoxylum, very uncomfortable ~ hee hee ~ ~ 2, fish with salt and cooking wine pickled, and then clean with water, the reason is to remove the fishy smell of the fish more clean, can also make the fish more tender, but not pickled too long Otherwise, it will make the fish old and not delicious. 3. After cleaning the fish, drain it, and then add salt, monosodium glutamate and wet starch again. This method can make the fish more smooth and tender. 4. Don't turn over the fish pieces after they are put into the pot. Otherwise, the starch on the fish pieces will fall off, resulting in the paste of the soup, which is not good-looking or delicious. 5. The role of sugar and vinegar is seasoning, not too much, take a look at 27 pictures above the weight is almost. 6. Before adding water, make sure to stir fry all the ingredients and pour them into the fish. Before pouring into the fish, make sure that the garlic is soft. Otherwise, the taste of the garlic is too strong, and it will steal the taste of the fish. I wish you a good appetite. See you next time~~~~

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dian De Peng Ren Ri Ji Da Suan Lian Yu Zheng Zong Chuan Wei