Chongqing Wan County roasted fish
By VicentaLakin
The roasted fish originated in Chongqingwan State and became rapidly popular throughout the country with the promotion of its brands such as Zhugs and Zhugs. This has been accompanied by continuous improvement and innovation. The smell of pepper, the smell of beans, the smell of spicy, the smell of pepper, the smell of curry, the smell of sauce... I don't know. The taste of roasted fish is increasing, which has also led to the innovation of dishes such as roasted cow, roasted chicken and roasted chicken。
Recipe Recommendations
- grass carp art. 1
- Xiaoqingduan 250 grams
- rapeseed oil 400 grams
- cooked lard 50 grams
- onion 20 grams
- ginger slices 20 grams
- salt 5 grams
- MSG 10 grams
- fresh soup 800 grams
- cooking wine 50 grams
- other auxiliary materials
- slightly spicy
- roast
- half an hour
- ordinary
Steps for Chongqing Wan County roasted fish
1
PICKLES (5 GRAMS SALT, 8 GRAMS SPICE, 10 GRAMS HOMEMADE, 100 GRAMS WINE, 100 GRAMS GINGER, 20 GRAMS ONIONS) A (KINGER, GARLIC, PEPPER, PEPPER OIL, 3 GRAMS EACH, HOMEMADE SPICE POWDER, PEPPER AND BEANS, 10 GRAMS EACH, SOY SAUCE, 12 GRAMS CHILI PASTE, 30 GRAMS PEPPER AND 8 GRAMS PEPPER) ARE SELF-MADE POWDERED: 20 GRAMS EACH FOR EIGHT HORNS, 20 GRAMS EACH FOR XANAX, 30 GRAMS EACH FOR KANA, 30 GRAMS EACH FOR RYOJAN, 10 GRAMS FOR VANILLA AND 40 GRAMS FOR HERBAL FRUIT。2
Scavengers of grassfish are purified, slashed from their stomachs, their bodies are cut apart (fish are intermingled), they are coded for pickles, and they are picked up for about an hour。3
The boiler is purified, placed on a middle fire, fed into the vegetable oil, purified to the surface free of foam and cooled from the fire。4
THE POTS WITH VEGETABLE OIL ARE PUT BACK ON THE FIRE, THE LITTLE FIRE HEATS UP TO 50% HEAT, SO THAT THE OIL IS FULLY PREPARED, THE LOWER ONIONS AND GINGER CHIPS, THE LITTLE FIRE EXPLODES TO INCENSE, THE ONIONS ARE TAKEN OUT, THE GINGER IS NOT USED, THEN THE ACE IS TAKEN DOWN, THE LITTLE FIRE IS MADE TO INCENSE, THE FIRE IS CHANGED TO FIRE, THE WINE IS COOKED, THE OIL IS COOKED TO THE BOTTOM。5
The pickled fish are packed with stainless steel clips, placed on a charcoal oven, the small fire warms for about 20 minutes, until the herb is sore, it is removed and placed in a stainless steel grill。6
Fire in the pot, drop in the base, make a minute in the little flamingo, pour in the fresh soup, make three minutes in the fire, water the fish with salt, smelt, throw the celery and heat it up at the table。Chongqing Wan County roasted fish Make Tips
1. Strawfish must choose which ones weigh about 1 kg. The fish are too big, the meat is so thick, it is not easy to roast, and they don ' t eat enough fragrance. 2. Fish must be salted for a long period of about one hour and not less than 30 minutes. 3. A large quantity of wine is added to the salt so that it does not smell. Charcoal is the most effective. 5. Before a clamp is used, the clamp must be immersed in cold salad oil for a certain period of time, otherwise it is easier to bind to fish when baked。