Vanzhou roasted fish
By VicentaLakin
Leafs have recently been busy sharing the annual dish series, and this year, naturally, is a big dish, the whole fish is a few years old, the whole chicken is shared yesterday, and today we share a whole fish. The whole fish is a lot of practice, and we're here today to share a special dish: the Vanzhou fish. Leaf's home is Manzhou, and there are a lot of relatives and friends in the family who own hotels and are familiar with Manzhou fish, and long ago, a fan friend offered me a real Manzhou fish recipe. To be honest, if you want to be honest, you have to go to a hotel, and you don't have to leave a hotel in the mainland, let alone do it at home, like the real fish needs to be baked with charcoal, and the family can't do it. Leafs feel that, in order to cook, each family needs its own appetite, it's too much to eat, salty, oily, as a long-term advocate of three low-eat diets, which is hard to eat in my mouth ... So the wazhou fish that the leaves make today are suitable for home-based cooking, but also slightly lightened versions of the leaves, with a few cumbersome steps, which are easier to run, which are the usual style of leaves, and any dish has to be modified on the leaves' hands and as simple as possible in health. It's a lot less oil, less color, but still tastes better in the kitchen. Vanzhou roasted fish in a variety of tastes, and my family made a bowl of Sichuan pickles, so today they're making pepper。
Recipe Recommendations
- grass carp a
- soybean sprouts 200 grams
- parsley 100 grams
- peanut 50 grams
- coriander a small handful
- green garlic sprouts the two
- bean paste 30 grams
- rapeseed oil 30 grams
- lard 5 grams
- octagonal a
- geranyl two pieces
- grass fruit a
- ginger a
- pickled pepper 50 grams
- green onions a
- cooking wine appropriate amount
- rice wine juice 10 grams
- kaempferol a little
- cumin appropriate amount
Steps for Vanzhou roasted fish
1
Prepare raw materials。2
The herbs are cleaned, slashed at the end of their heads, and they pull out their necks, one on each side. It cuts down the smell of fish, beats the fish with a knife and pulls out a whole band slowly. The black membrane in the belly of the fish must be removed。3
Break the fish out of its belly, so that it can be flat, not cut in the middle, and then cut on both sides. Don't hit it too deep, or it'll break when it's roasted。4
A little salt, a little wine on both sides of the fish, and a drop of juice from the onion to the fish for an hour。5
Brush a little oil on the fish and put it in a grill with oil or tin paper, in a pre-heated oven, on fire, 200 degrees and about half an hour. The duration of the roasting depends on the actual situation, the fish is cooked, and the skin is slightly charred. If tin paper is used, it must be painted more on tin paper and a little bit of oil on paper, otherwise fish will be covered。6
Add a proper amount ofseed oil to the pot, and cool it down to a microsmoke, and then add a small amount of pig oil, and then add onions and all the spices. The real Manzhou roasted fish is a simple version of the leaves, which are used to make the spices and make them right to the bottom of the soup. As for the proportion of the spices made at home, it is not necessary to make them at all。7
When the spices blow up a little bit, pull out all the spices and then add fine red soy sauce and sliced peppers and green peppers, and make the scent up. And then a large spoonful of rice juice, which is the soup in the wine brew (also known as gin or greasy) and the leaves in the public domain, which has a good effect on the water, is a natural, healthy and delicious sauce. Precipitous peppers are salty and must be bubbled with fresh water. Fresh green peppers taste good. In order to be more spicy, it is proposed to add a bit of stale pepper, which is not required and is based on the actual situation。8
Add a bowl of soup, so-called high soup with leaves is not the kind of special soup that the hotel slowly makes, or the soup with chicken soup and bone soup in the home, and if not, boil for a few minutes with water。9
After the fish is cooked, the fish is moved out and placed in the ovens with finely cut celery, garlic sprouts and watered soybean sprouts, and then a partially prepared bottom soup is cast. The bean sprouts when it's in hot open water, and it's quickly recovered。10
Put the roasted fish in the grill and then pour the rest of the bottom soup. As much soup as possible, it'll taste better. I have a bigger dish, and I don't have enough soup。11
Put it in the oven, fire it up and down, 180 degrees, and continue to bake for 10 minutes。12
With fried peanuts, with fragrance and onions, you can also put on some fried sesame. Then let's eat beautifully。Vanzhou roasted fish Make Tips
Leaf cooks, food nutrition and safety professionals, national-level nutritionists, food writers, senior nutrition lecturers, senior health managers, national presenters, many television programme guests, volunteers for the Feeding Programme, and a food book, Feeders' Tables: Feeders' Feeders' Foods, transmits the health of hundreds of millions of people and shares a simple and delicious diet. The Wireless Public Kitchen has all the annual menus and 400 simple dishes to study easily. Any questions are welcome to the Wireless Public Kitchen message and the leaves will reply。