Private dish "Gong Bao Long Yao Qiu"(si jia cai gong bao long li qiu )

Private dish "Gong Bao Long Yao Qiu"

Introduction:

"Now a kind of frozen longissima is sold in the supermarket. Its quality is very good. Its meat is delicate and has no bone. It is most suitable for the elderly and children. It can be used to make many dishes, such as frying, frying, frying and steaming. It can also be used to make fish balls or fish porridge. It's also great to make western food with anchovy. You can make all kinds of grilled fish. All in all, this kind of raw material is easy to use. Today, it's called "Gongbao Longhu ball" to make a private dish with Longhu fish. The method is as follows:

Production steps:

Step 1: first cut the fish into 2 cm square cubes, and then make the pulp.

Step 2: put a little salt, pepper and Shaojiu into the fish, and gently grasp them with your hands.

Step 3: after grasping well, sprinkle appropriate amount of dry corn starch.

Step 4: grab the fish again and again, then pour in a little cooking oil.

Step 5: mix in a bowl; put 1 gram of salt in the bowl.

Step 6: add a little pepper.

Step 7: add another 2G of MSG.

Step 8: then add 20 grams of sugar.

Step 9: add 25g rice vinegar and 10g soy sauce.

Step 10: finally pour in 20 grams of Shaojiu.

Step 11: mix the starch with water.

Step 12: stir well and put in 40g diced green onion.

Step 13: heat the pan, pour in the cool oil, pour in the fish and spread it. The fish will change color and take it out for later use.

Step 14: stir fry pepper with oil in the pan, then add dried pepper, diced ginger and remaining green onion, stir fry until fragrant.

Step 15: stir fry the fish and chili powder after fragrant.

Step 16: stir fry the red oil and add it to a bowl. Stir fry several times over high heat.

Step 17: after the sauce is gelatinized, pour in the cooked peanuts and stir well.

Step 18: stir well and then take out the pot. (stir fry for 3 minutes)

Materials required:

Anchovy: 350g

Cooked peanuts: 70g

Diced green onion: 60g

Ginger slices: 10g

Dried pepper: 10g

Zanthoxylum bungeanum: 2G

Chili powder: 2G

Soy sauce: 10g

Rice vinegar: 25g

Sugar: 20g

Shaojiu: 20g

Salt: 2G

MSG: 2G

Pepper: 1g

Starch: 15g

Cooking oil: proper amount

Note: Gongbao Longqiu features: the finished product is light red in color, the fish is complete and tender, the peanut is chewy and crisp, the taste is sour, sweet and salty, the aftertaste is slightly spicy, and the plate is clean without juice. Warm tips: 1. The so-called fish ball is actually cut twice as big as ordinary diced fish, and the head should be cut as neatly and evenly as possible. 2. Don't use force to grasp the fish. Keep your fingers soft and fast to make the fish strong. 3. When you use oily fish, you should keep the hot pot cool. The oil temperature should be controlled at 20% to 30% of the heat. Then the firepower should be gradually raised. Stir gently with chopsticks. It's better not to stick to the pot. When the fish is eight years old, you can take it out. 4. In the process of frying, the action should be light and quick. The method is to shake the frying spoon for several times to make the sauce evenly cover the fish. Try not to stir it back and forth with a spoon or shovel, otherwise the frying will not be beautiful. Big spoon of this private stir fry "gongbaolong ball" is done, for your reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Si Jia Cai Gong Bao Long Li Qiu