Sweet and sour carp is a long-lasting classic dish
The pattern has also been renovated several times
This celebrity chef's creative Golden Retriever Lionfish
It is even more cool and full of personality
Carp are slaughtered and frozen and changed to knives
At least 17 slices of the fish are cut out of each side
Then cut the fillets into strips
A fish can cut out about 200 filaments
Hanging paste and frying is like a lion holding a hydrangea ball
It must be full of arrogance and mighty
Rebroadcast in packaging
It has become a famous dish in Hebei
Improvements don't just make it look amazing
It is also easier to taste
Sweet and sour and crispy, the taste is better
And the cost is not high
This fish alone
The average monthly revenue of the store is more than one million
Learn is earn!
Golden Retriever Lionfish is a famous dish in Hebei, created by Yuan Qingfang, a famous chef at Shijiazhuang Zhonghua Restaurant. Carp slaughter quick freeze after changing the knife, each side to at least 17 knives, and then the fish fillets in turn into strips, each slightly thinner than the chopstick head, a fish can cut out about 200 filaments, hanging paste fried like a lion holding a hydrangea ball, shaking its head and tail, must be full of tension, mighty. Shijiazhuang's veteran Wangdian Guangming Fishing Port packaged this old dish, and whenever it appeared at the wedding banquet, it was accompanied by music, commentary, and lion dance performances, which were spectacular and full of ceremony. Through the "gathering of people to spread" at the wedding banquet, this dish has gradually become a must-have sign on the table in the store, which can sell 300 pieces a day, each priced at 128 yuan, while the cost is only 31 yuan, and this fish alone can bring more than 1 million yuan of revenue to the hotel every month.
Golden Retriever Lionfish
Production/Lei Zhang
Restaurant / Shijiazhuang Guangming Fishing Port Catering Co., Ltd
Golden retriever lionfish is a very test of the chef's knife skills and mastery of the heat: a fish to cut out more than 200 filaments, change the knife, cut the strip can not tolerate any mistakes; when frying the shape must grasp the head and tail with both hands, close to the oil surface, the high temperature of more than 200 degrees will roast many of the master's fingers to peel off, and finally form a thick cocoon, so the thickness of the cocoon on the finger is often the main indicator of whether a chef's "golden retriever" is doing well.
Production Process:
1. Carp (each weighing about 1000 to 1500 grams) is slaughtered and cleaned, put into the refrigerator one day in advance and frozen for later, and then taken out naturally thawed the next day to seem to be hard and not hard so that the knife can be changed.
When frozen, lift the fish upright to keep it straight
2. The fish body is cushioned with a clean white towel, the knife is lowered from the fin, and the blade is used to the gills of the fish (slightly thinner when the knife is started, and the thicker it is at the head of the fish). According to the size of the fish, each side is about 20 knives, each piece is about 1 to 2 mm thick, and the bottom end of each piece (near the end of the fish head) is 0.5 to 1 cm wrong than the top one.
The slope knife method is adopted, according to the size of the fish body, each side piece is about 20 knives
3. Cut the fillets into thin strips in turn and rinse them to remove fishiness.
Cut the fillets into thin strips in turn
Rinse the water first to remove the fish, and then follow all the fish wires to the direction of the fish's back
4. Mixing paste: 4 eggs, 600 grams of starch, 300 grams of flour, a little salad oil into the basin together, a little salt to taste, add 600 grams of water and stir well. The carp belly is facing upwards, the fish wire is all down to the direction of the fish's back, the left hand lifts the sternum of the fish, the right hand picks up the tailbone of the fish, dips into the basin and hangs the batter.
The mixed batter is thick and thin, and it is advisable to flow down in a straight line when scooping
Hang the knifed lionfish well on batter
5. The pot into the wide oil to 70% hot, the left hand to carry the gills, the right hand to carry the fish tail, keep the head low and tail high posture, first left and right, then back and forth, and finally up and down to shake the fish body, the fish slowly immersed in the oil, so that the "golden retriever" fluffy spread, to the head direction of the hug, this process lasts about 1 to 2 minutes.
Carry the gills in your left hand and the tail with your right hand, keeping your head low and tail high
6. When the batter solidifies, let go and slide the whole fish into the pot, turn over and fry for another 2 minutes.
First, left and right, then back and forth, and finally up and down, the fish body is gradually immersed in the oil
7. Use a colander to fish up the fish body to float on the oil surface, pick up the fallen fish shreds and dip them into the paste and stick it back to the fish, fry until golden brown, fish out, put the fish belly down on the plate, the whole frying process takes about 5 to 6 minutes.
Pick up the fish shreds that have fallen, dip them in the paste and stick them back to the fish
Batch prefabricated golden retriever lionfish
8. Sauce: 500 grams of sugar, 250 grams of white vinegar, 250 grams of concentrated orange juice, 250 grams of tomato sauce, a little salt into the barrel and set aside. When cooking, the net pot is scorched thoroughly, scoop in 800 grams of the flavor juice prepared in advance, boil, pour 80% hot oil to stimulate the "living juice", hook the water, and pour it evenly on the fish.
When cooking, pour the mixed sauce into the pot and hook the water
Drizzle the sweet and sour sauce evenly over the fish
Technical key:
1. Carp can not be too big nor too small, too big is not easy to fry, nor is it easy to plate; too small meat, not easy to change the knife molding.
2. When freezing, the fish body should be hung upright and kept straight, so that the knife can be changed later.
3. The batter should be thick and thin, thick and cannot be shaken off, and cannot be hung up.
4. Whether the golden retriever lionfish can show a mighty charm mainly depends on three aspects: first, the oil temperature should always be controlled at 70% or 80% of the heat, the high is not cooked on the outside, the low is not colored and the "golden retriever" is not easy to fluffy; second, when the knife is processed, each piece of thickness should be consistent, and the thickness of the cut strip must be uniform; third, the order of shaking the fish body should be first left and right, then front and back, and finally up and down, otherwise the "golden retriever" cannot hug in the direction of the head, and the momentum of the "lion's head" cannot be fried.
5. In the process of frying fish, you can use chopsticks to trim the shape of the "golden retriever", if there is a fish shredded that falls, you must dip it in the paste and stick it back to the fish body.
6. When cooking the sauce, the concentration of the hook should be moderate, too thick will crush the "lion hair", too thin, the fish is easy to soften.
7. This dish can be prepared in advance, re-fried when walking, crispy and tender, and has a better taste.