One. Pick a fish, the fish of general need is in a jin 19 the left and right sides, too small, do not have the flesh, did not have a head; Too big, the flesh is old, mouthfeel is bad;
2. Process a fish, most fish midriff has the film inside black, must take out, turn a few knives on the back next or solve a knife to become need piece, so that tasty;
3. Kipper, use the fish a few salt, cooking wine, ginger and green Chinese onion paragraph souse, time does not need very long, it is OK to make an appointment with 15 minutes;
4. Evaporate fish, after the water in wanting to wait for boiler is burned, put again among them evaporate, general conflagration needs a jin of fish of 19 evaporate makes 8 minutes, close fire not to open lid boil in a covered pot over a slow fire 2 minutes again; The time of evaporate is adjusted as piscine size, evaporate makes time should not be too long;
5. Flavor, want to come out among them water decant above all after piscine evaporate is good, because of the water in evaporate fish very raw meat or fish; Take the advantage of heat to drench oil of Chi of the fish that nod evaporate or beauty are extremely bright, silk of rejoin green Chinese onion and shallot, cross oil of Chinese prickly ash to irrigate with scamper above choke one, flavour letting green sends out fragrance.
Will quickly see me be mid-autumn, national Day double section and make " blunt-snout bream of spread its tail " , the dinner customer dish of absolutely par, delicious not expensive oh.
With makings
| Crab seed | |
| Evaporate fish rouses oil | |
| Acetic gram | |
The practice of blunt-snout bream of spread its tail
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Vivid blunt-snout bream, handle end of clean jian hou mian to cut one knife each, cut off
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The middle is cut from the back with the knife piece, the part of maw is joined
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The piscine skin park that will cut one bowl big in, join essence of Jiang Pian, salt, chicken, white pepper, cooking wine
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Mix divide evenly bloats be soiled 15 minutes
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Abandon piscine remaining part need not, place in on piscine head day dish in, slices of fish meat is in dish in place scallop, the modelling of spread its tail of make it peacock
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Put already went up a pot for steaming food of steam, evaporate is controlled 8 minutes, the lid is not lifted immediately after involving fire, again bell of the dichotomy on stew can
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Evaporate fish when, cut green Chinese onion silk, shallot cuts end to reserve
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Good evaporate fish is taken out, drop the moisture that evaporate comes out, drench on evaporate fish Chi is oily
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What put ready green Chinese onion and spring onion the fish is mid
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Right amount oil is added in boiler, issue Jiang Si and stir-fry before stewing of Chinese prickly ash to fry
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Stir-fry before stewing is fried sweet hind drop goes sundry will hot oil is spilled on chopped green onion
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Seed of crab of caudal adornment dot is decorated can
Small stick person
2.Piscine identity is cut cut equidistance, can cut off also can not cut off, the knife law attention that does not cut off is dissection from the back, the part of maw is joined, I think to cut off better model also more facilitate bloat be soiled, and need not study knife industry;
3.With ginger, green, cooking wine and saline souse 15 minutes, after bloating, put in dish in, on look out of transversely of slices of fish meat, surround into the circle, joint has placed piscine head up;
4.Heat the water in boiler, after water leaves, put again above on evaporate 8 minutes or so, involve igneous boil in a covered pot over a slow fire on 2 minutes again (the big canzonet that presses a fish is whole, I am a jin of fish of 19; )
5.Take after evaporate is good, want decant to do among them moisture, this water very raw meat or fish, the oil of evaporate fish Chi with right amount rejoin or beauty are extremely bright;
6.In the right amount oil of any of several hot spice plants of fragrant flower of the stir-fry before stewing in boiler and ginger, take the advantage of heat to fall to scatter those who have green Chinese onion and shallot tip to go up choke, it is OK that some of gules crab seed is adorned on the tail again finally.