Since I did the spice experiment on lamb yesterday, I conducted 4 experiments on 5 kinds of ingredients. In order to pursue a phased experiment effect as soon as possible, I worked hard. I went to buy 4 fish at the morning market today. The last item, the fish experiment.
In my article on December 19, 2018 , I have shared the recipe and production process of a five-spice crispy fish. In fact, that dish is a very successful example. It does not use many spices. Only two technical aspects are done. One is the fatty mutton and the pork belly. Oil, the second is to make a good proportion of 5 kinds of spices.
The effect of tasting later was praised by everyone, and it was applied in our restaurant as aThe special dishes have been very well received and belong to a successful recipe.
I will use this as a basis today to do this combination of Chinese and Western The experiment of spice ratio is to add dill and Zhongxiangzi, two kinds of spices that are often used in fish and aquatic products in the west, to see how the effect is.
The ratio of 5 spices for the original crispy fish is: 3 catties of crucian carp, 4 grams of star anise, 3.5 grams of pepper, 1 gram of cinnamon, 1 gram of Angelica dahurica and 1 gram of Shannai.
To test another collocation effect today, I kept the original star anise, Chinese pepper, and Angelica dahurica, replaced the cinnamon with bay leaf, kaempferate with Zhongxiangzi, and added dill and White pepper.
Buy fresh crucian carp on the market, after processing, go home with onion ginger, soy sauce, Pickled rice wine and salt for more than half an hour.
The composition of the spice package is as follows:
3 catties of crucian carp, with:
4 grams of star anise,
3.5 grams of pepper,
2 grams of Zhongxiangzi,
1.3 grams of bay leaves,
1 grams of dill,
0.7 grams of Angelica dahurica,
0.5g white pepper
Except the dill grass directly into the spice bag, soak the other spices in warm water for 20 minutes.
Other seasonings: appropriate amount of green onion and ginger, appropriate amount of salt, 150g rice vinegar, 25g rice wine, 15g rock sugar, 30g oil, 70g soy sauce, soybean 80 grams of sauce.
Accessories: 30 grams of pork belly, 30 grams of lamb fat and lean meat, 300 grams of white radish slices.
Put the oil in the pot and add it after 30-40% oil temperature The soaked spices, simmer slowly on a low heat, until the moisture of the spices volatilize and the fragrance overflows, remove them and put them in the spice bag;
Put pork and mutton in the oil, boil the oil slightly, then add rock sugar and boil until the color changes, pour in rice vinegar and cook for aroma, then add rice wine and appropriate amount of water, Soy sauce, soybean paste, ingredients, etc., boil into stewed fish soup;
The marinated fish, spread the white radish slices at the bottom of the pressure cooker, then put the fish in place, pour it into the stewed fish soup, pressure cooker Adjust the appropriate gear, and process the natural cooling.
There must be a braising process for braising fish, we In restaurants, a large iron pan is often used for processing, a pot of dozens of sticks, low heat for 3-4 hours, it will taste the bone crisp, but it must be too troublesome to make at home, so use a pressure cooker, and keep it warm for one hour and let it cool naturally. .
I tasted it after it was out of the pot. It didn’t disappoint me. The fish was not smelly at all, and the fragrance entered the bones. The overall effect was excellent. As I was typing, I was in the natural cooling stage when I opened the lid.A scent came from across the house, which was a satisfying result!
But the adjustment of Zhongxiangzi, dill and white pepper The scent style seems to be different from the original five-spice. It is a different style. It depends on your preference.
There is also an important factor in the stewed crispy fish, which is the amount of rice vinegar. After using 200 grams, a netizen commented that I tried to make it at my 200 grams dosage. It was sour. Taking into account the public taste, I adjusted it to 150 grams this time, but to be honest, I feel that the sourness is slightly worse. Therefore, I said that the formula is only a reference for a model, and you have to grasp many flavors according to your own and surrounding taste characteristics, and you cannot generalize.
Besides, since the things I tried were old people and children when I tasted them, I basically didn't put peppers in them. Two dried peppers were put in the crispy fish mix, which tasted better.
This is another good formula. You can take it away and refer to it yourself!
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