Char siu fish
Flavor type: Salty and umami Cooking method: Baked.
Features: Tender meat, crispy mesh oil, delicious taste.
Ingredients : 1 carp tail (about 650 grams) Lard oil 500 grams Dried fine bean flour 40 eggs (3) 75 grams Pickled peppers 10 grams Ginger (broken) 10 grams Sprouts 40 grams Soy sauce 6 grams Onion 10 grams Sesame oil 25 grams Refined salt 3 grams Cooking wine 10 grams Of lard 35 grams Sweet and sour lettuce 100 grams
Method of production
1. After the fish is initially processed, cut off the tip and tail, dry the water, and marinate with salt, soy sauce, cooking wine, ginger and green onion for 10 minutes. The sprouts are rinsed and cut into granules. Pickled chili peppers are seeded and cut into small strips. Minced pork.
2. Put the wok on the high heat, put the oil to 50% oil temperature, fry the minced meat, add the pickled peppers, sprouts and stir-fry the aroma and put it on the plate
3. Use two bamboo chopsticks (sharpened at the front end), and cross and cross from the left and right of the gills to the fish tail (the left side is worn to the right of the fish tail, and the right side is worn to the left of the fish tail). Place the sautéed ingredients in the belly of the fish.
4. Wash the lard oil, dry the water vapor, and trim it with a knife. Lay a sheet of net oil flat on the board, put in a layer of fish wrapping, and coat the rest of the net oil with egg whites and egg paste made of dried fine bean flour, and then wrap the fish firmly (3 to 4 layers in total). Then use a small steel fork from the belly of the fish to the back of the fish (dead fork tip); Use a brick grilling pond, burn charcoal, put the harpoon and grill until the skin is goose-yellow, the net oil is crisp, and the colored meat is ripe, brush with sesame oil, take the fish out and put it on a plate, and draw out the bamboo chopsticks. Do not remove the net oil that fits close to the body of the fish, and cut the rest into 2.5 cm slices about 5 rooms wide and set on one end of the fish plate, and the other end is set with sweet and sour lettuce.
Operation essentials
1. The ingredients in the belly of the fish should not be too much, so that it is advisable to account for eight. When wrapping the mesh oil, each layer of the interface should be staggered from each other, so that the entire fish body of the mesh oil flat,
2. When forking, the weight of both ends of the fish should be equal.
3. When grilling, the heat should be controlled and the dishes should be cooked thoroughly.
Scope of application: for large dishes in hot dishes of the feast, it is advisable to accompany the wine
Thinking questions
1. Why do you want to wear bamboo chopsticks for char siu fish?
2. What is the role of egg white starch smeared on the mesh oil?