Stone pot boiling fish shallot oil is very critical

Boiling fish in a stone pot

This boiling fish has three innovations: first, after the fish is sizing, we blanch it until it is two times ripe and ready to be served, and the fish is white, like a snowy mountain; Second, we use the method of pouring oil on the spot to make a dish, which sets off the atmosphere of serving; The third is to use the stone pot as a container, and the heat preservation effect is better.

01

Initial processing

1. Take 400 grams of basa fish to thaw naturally, slice into a 0.3 cm thick slice, first add 10 grams of salt, 3 grams of monosodium glutamate and chicken essence, 1 gram of thirteen spices, 5 grams of jinba spicy fresh dew, 50 grams of water, whisk in one direction, then add 20 grams of egg white, 10 grams of corn starch and mix evenly.

2. Add 50 grams of salad oil to the pot, when it is 50% hot, add 5 grams of dried chili peppers, 1 gram of dried peppercorns and stir-fry until fragrant, 200 grams of green shoot slices, 50 grams of enoki mushrooms and stir-fry until semi-cooked, use 5 grams of salt, 3 grams of monosodium glutamate and chicken essence to taste, and pour them into the stone pot that has been heated in advance.

02

Cooked processing

1. Bring 1.5 kg of water to a boil in the pot, add 10 grams of cooking wine, turn off the heat after adding fish fillets, soak until the fish is two ripe (mainly to remove the fishy smell of fish), fish out and put them on the green shoot slices, sprinkle with 100 grams of dried seven-star peppers, 20 grams of dried Hanyuan peppers, 10 grams of white sesame seeds, and 5 grams of green onions.

2. Put 1 kg of shallot oil heated in advance, when it is cooked to 240 ° C, pour it into the thermos pot and serve with the stone pot. Once served, pour the grease over the fillets.

To prepare the shallot oil

Pour 1.5 kg of salad oil into the pan, add 15 g of ginger and 300 g of green onion, fry slowly over low heat until the green onion becomes golden brown and brown, and filter the residue.