How to slice fish(shui zhu yu jiao ru he pian yu pian )

How to slice fish

Introduction:

"Fish files in boiled oil", also known as "river boiled fish", is Chongqing Yubei flavor. It looks like the original method, but the actual workmanship is exquisite. It selects fresh and fierce fish, and gives full play to the effect of chilli to keep out the cold, replenish qi and nourish blood. The cooked meat will not become tough at all. It tastes smooth and tender, and it is oily but not greasy. It can remove the fishy smell and keep the fish fresh and tender. The hot pepper is bright and eye-friendly, spicy but not dry, and numb but not bitter. "Ma Shangtou, spicy taste", so that boiled fish in the country popular in a mess. "Boiled fish" originated in Yubei area of Chongqing. The master who invented this dish came from a Sichuan cuisine family. In 1983, in a cooking competition held in Chongqing, he used a cooking method similar to the current method of boiling fish to make "boiled meat slices", which was different from the traditional method at that time. He also won the prize for this. Since winning the prize, his relatives and friends have come to congratulate him. Every time he entertains guests, he has to cook "boiled meat slices" in person. On this day, a friend who grew up together came to visit us. This friend lives by the Jialing River. Every time he came, he would bring some newly hatched grass carp from the Jialing River. This is no exception. Every time we get together, it's certain to have a few drinks. It's almost noon, but Shifu is worried about lunch. It's not for anything else. It's just that this friend has been afraid of big meat since childhood, but he doesn't prepare any other meat at home, and Shifu wants his friends to share the winning dishes in the competition. At the moment of worry, the fish jumping in the wooden basin reminds the master why not cook "fish meat" in water. In this way, the first pot of boiled fish was born. What's more, the delicious and spicy meat of the fish made my friends full of praise, and the master himself was also surprised. Since then, master began to concentrate on the research of "boiled fish", from the characteristics of fish, spicy collocation to color innovation and many other aspects, and strive to achieve excellence. After more than a year of efforts, the boiled fish was basically shaped in 1985. "

Production steps:

Materials required:

Grass carp: one

Bean sprouts: moderate

Cucumber: moderate

Chinese cabbage: moderate

Scallion: right amount

Ginger: moderate

Garlic: right amount

Dried chilli: right amount

Zanthoxylum bungeanum: right amount

Pixian Douban sauce: right amount

Egg white: right amount

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

matters needing attention:

Production difficulty: Advanced

Craft: Skills

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Shui Zhu Yu Jiao Ru He Pian Yu Pian