How to do anchovy? The right way to come to anchovy

Nowadays, the anchovy is very particular, and the taste of the main people has improved. Now eat anchovy that used to be called spicy fish, mainly pay attention to 5 words, numb, spicy, fresh, fragrant, tender... Let me give you a detailed introduction, don't worry, I have been making fish for many years, after learning the craft from my father.

Re-innovation, it can be said that our generation has made Chongqing's "Jianghu cuisine" originator to the extreme,,, as for other Jianghu dishes, to be honest, to make anchovy, those dishes can be completely without knowing the preparation of other ingredients, and the taste may be better... Ingredients: silver carp or grass carp (grass carp and carp are mainly used to make this fish in the past nine years) Ingredients:

Dried chili, special pepper seasoning: pickled pepper, bean paste, garlic, green onion, ginger, vegetable oil, salt, white wine, vinegar, sugar, monosodium glutamate, chicken essence, pepper noodles (can not be put), starch for standby, pepper noodles... Method:

1, first slaughter the fish to the thickness of the index finger, put white wine, salt and marinate (nine years is the whole fish, let the fish open a few later, several fish cooked together, hehe) 2, put vegetable oil in the pot, the oil temperature is high, put pepper, pepper, garlic, ginger after stir-frying, put pickled pepper, bean paste, fry until fragrant, enlarge the green onion, stir-fry and then add water to boil. 3. Put the ingredients, sugar, chicken essence, monosodium glutamate, pepper noodles, vinegar. (Modern people's taste is high, and the ingredients are also complicated) 4, see that the fish is almost cooked, put pepper noodles and thicken the pot (thickening is a science, which is related to whether the fish is tender, and there is a lot of time to ponder) 5, and finally put oil in the pot, equipped with dried chili, garlic, and peppercorns.

When the oil temperature is high, put it together, let it spread the oil on top of the fish, and put the chopped green onions. Call the waiter to take it away Haha features: Since all the ingredients are fried, the fragrance is natural, according to personal preferences, spicy and moderately ,,, fish, if it is fresh fish, as for the fish is tender or not, the key is to thicken, there is a lot of knowledge inside. . .

But now there are many stores that put alkali code fish, or additives, the purpose is to ensure the taste and tenderness of the fish, this kind of thing is not allowed in authentic stores like us, but there is no way, I hope this year's Food and Drug Administration will give it a force, increase the punishment... In fact, I want to say that putting additives or alkali to make fish is irresponsible to consumers, and I hope that peers will encourage themselves. As I said, the taste of fish is tender or not, it can only be thickened, I hope you can experience it for yourself.

Finally, I would like to say,,, friends, if you eat anchovies, they will be numb, spicy, fresh, fragrant and tender. 5 kinds of flavors. Congratulations,,Authentic anchovy has been eaten by you.。。

My last wish is all friends, all of you have good luck and good health!!

On the Chengdu-Chongqing Road in Bishan County, Chongqing, there is a place called Laifeng, and the famous Fengyu originated here. It used to be an ancient post station, and Longquan Station, Shuangfeng Station, and Baishi Station were called the four famous posts on the Chengdu-Chongqing Ancient Road. As a post station, although Laifeng is not prosperous, it has a long distance and many eaters, so its catering industry has taken the lead from the beginning.

In the 80s of the last century, there were several chefs in the restaurant of Laifeng Supply and Marketing Cooperative, they were all temperamental, unwilling to stick to the old rules, and drastically transformed the traditional way of making fish: cut the fish into stones, boldly use materials, and put them in huge basins directly on the table after they are done. This kind of bold fish dish tastes spicy and hot, the meat is fresh and tender, and it is deeply liked by the diners who go south and north to run the rivers and lakes.

Dry roasted anchovy Ingredients: 1 fresh anchovy Ingredients: dried peppers, a little lean minced meat.

Seasoning: salt, leaf essence, sugar, dark soy sauce, balsamic vinegar, Shao wine, ginger, minced garlic, etc. Production:

1: In the future, the anchovy will be slaughtered and the internal organs will be washed, and two knives will be cut on both sides of the fish body, and marinated for 20 minutes with salt, monosodium glutamate, ginger, and Shao wine to make it taste; 2: Put the pot on the fire, boil the oil until it is 7 hot, and fry the anchovy until golden brown; 3：

Leave a little oil in the pot, put in the minced meat, sharp pepper grains, stir out the fragrance, add the broth, put in the fish, add salt, sugar, ginger, garlic, move to low heat and cook until the juice is thick and the fish is cooked, then add monosodium glutamate, green onions, vinegar, and turn the pot slightly until the juice is dry and oily, and then you can start the pot and put it on the plate. Features: The anchovy is golden red in color, salty, fresh and dry.

Learn authentic anchovies with the masters.

Authentic to the anchovy method.

Ingredients: 800 grams of grass carp, 1 piece of ginger, 4 cloves of garlic, 2 shallots, 20 grams of pickled pepper, 1 piece of pickled ginger, appropriate amount of pickled pepper, 20 grams of dried chili pepper, 5 grams of Sichuan pepper, 3 tablespoons of salt, 1 tablespoon of bean paste, 1 tablespoon of chili noodles, 1 tablespoon of water starch, 1 teaspoon of Sichuan peppercorn noodles.

How to come to the anchovy:

1. Wash the grass carp and cut it into pieces, put it in a bowl, then add 2 tablespoons of salt, appropriate amount of chicken essence and pepper, add cooking wine and sweet potato starch and stir well;

The practice of coming to the anchovy Authentic method of coming to the anchovy.

2. Chop the shallots, mince the ginger, mince the garlic, slice the ginger, and chop the pepper;

The practice of coming to the anchovy Authentic method of coming to the anchovy.

3. Pour oil into the pot, add minced ginger and garlic and stir-fry until fragrant, then add dried chili pepper and stir-fry until fragrant, add pepper noodles, pickled ginger and pickled pepper and stir-fry well, pour in an appropriate amount of water and boil, add 1 spoon of salt, 1 spoon of chicken essence, add fish and cook until medium-cooked;

The practice of coming to the anchovy Authentic method of coming to the anchovy.

4. Add water starch to thicken, pour into a plate, sprinkle in minced garlic, peppercorns, and chopped green onions;

The practice of coming to the anchovy Authentic method of coming to the anchovy.

5. Heat the oil in the pan, pour in the dried chili pepper and Sichuan pepper and stir well, and pour the hot oil on the grilled fish.

Anchovy is not a fish, and here is a detailed introduction to one method: spicy fish.

Produce food. Fish, green onion, salt, pure grain wine, pickled ginger, wild pepper, garlic, dried chili pepper (referring to the heavenly pepper), animal oil, rattan pepper, Pixian bean paste, bone broth, starch, light soy sauce, white vinegar, white sugar.

Production process. Cut the fish, scrape the black mucous membrane inside, chop the fish into a small piece, wash the bloody hands, drain the water, add green onion leaves, salt, pure grain wine, stir and marinate for 10 minutes.

Chop the pickled ginger and wild pepper and set aside. Cut the green onion into strips, and then cut the green onion segments and set aside.

Put animal oil in the pot, pour in garlic, dried chili pepper, rattan pepper, pickled ginger, wild pepper, Pixian bean paste, pure grain wine, and stir-fry.

Pour the marinated fish into the pan and stir-fry quickly.

Add green onions, pour in the bone broth, don't roll the fish at this time, gently shake the pot, let the fish be evenly heated and even.

Take advantage of the ** air conditioner to reserve some starch.

Add the appropriate light soy sauce, white vinegar and sugar seasoning to the pot.

When the fish is 5 years old, add the prepared starch to the pot in 2 portions.

Remove from the heat, pour hot oil and spicy seeds, and sprinkle the prepared green onions while they are hot.

The pure way to come to the anchovy.

Tip: Use animal oil, which makes it taste more mellow.

The cooking time should not be too long, turn off the heat when it is 50% hot, and then cook it thoroughly with boiling oil.

Because the cooking time is short, the seasoning must be timely.

Chongqing comes to the anchovy homely practice to do this, and the food is enjoyable.

The authentic way to come to the anchovy is as follows:1. Wash the grass carp, remove the head and tail, cut into pieces and marinate.

2. Put oil in the pot, heat it and put the dried chili peppers, ginger, minced garlic, pickled ginger, pickled sea peppers, Pixian bean paste, and sea pepper noodles and stir-fry until the oil is red and bright.

3. Add cooking wine and coriander stalks to the fish pieces and fry until the color turns white.

4. Add the stock and season to taste. You can add some salt, sugar, and pepper appropriately.

5. When the fish is almost cooked, add soy sauce and fragrant vinegar and thicken with water starch.

6. Base the plate with shredded coriander.

7. Pour the fish pieces into a plate, add sea pepper noodles and Sichuan pepper noodles, and pour them with hot oil by hand.

Laifeng Station was originally a post station on the Chengdu-Chongqing Ancient Post Road, which is as famous as Longquan Station, Shuangfeng Station and Baishi Station, and is one of the "Four Famous Posts" on the Chengdu-Chongqing Ancient Road; Since ancient times, it has been the land of fish and rice, and "Huayang Guozhi Ba Zhi" clouds: "The soil is planted in the mountains, the livestock is six animals, and the silkworms, hemp, fish, and salt are all tribute." Jiaqing's "Bishan Chronicles" contains:

The scales of the genus have river carp, cliff carp, silver carp, trout, seven-star fish, red tip fish, sub-scarf fish, etc.", which is abundant in the Bishan Laifeng Bi Nan River in the "seven star fish", "red tip fish", "blue peel fish" for the past dynasties of tribute.

In the early 80s, a group of chefs led by Tang Dexing and Tang Zhirong, on the basis of inheriting the traditional cooking techniques of Sichuan cuisine, boldly innovated and cooked out the "Lai Feng Fish" with "numb, spicy, hot and tender" as the main characteristics, which was loved by past diners. The famous calligrapher Yang Xuanting happily inscribed "Fresh Fish Beauty", praising the taste in Laifeng. It attracted famous performing artists Zhang Ruifen and You Benchang, singers Li Danyang and Cai Guoqing, calligrapher Fan Pu, political dignitaries and president of the People's Society, Gao Di, and former secretary of the Chongqing Municipal Party Committee Xiao Yang.

For a time, diners, regardless of distance and proximity, regardless of their status, gathered to come to Feng and enjoy delicious food together.

1. The ingredients that need to be prepared to come to Anchovy Kai Yuchai are: a grass carp (1000 grams).

2. Prepare ingredients: 30 grams of dried chili pepper noodles, 30 grams of dried chili noodles, 5 grams of pepper noodles, 5 grams of pepper noodles, 5 grams of Sichuan peppercorns, 150 grams of green onions, 10 grams of garlic, 100 grams of fresh soup, 50 grams of wet sweet potato starch, 10 grams of minced ginger, 5 grams of vinegar, 10 grams of pickled ginger, 10 grams of pickled pepper, 5 grams of sugar, 5 grams of monosodium glutamate, 30 grams of cooking wine, 50 grams of bean paste, 5 grams of red soy sauce, 250 grams of mixed oil, 10 grams of chopped green onions.

3. Grass carp is cleaned and cut into pieces, cleaned repeatedly and marinated with cooking wine;

4. Put wide oil in the pot, heat it and add the dried chili pepper segments, Sichuan pepper, green onion, ginger and garlic, dismantle the pickled ginger and soak the sea pepper, Pixian bean paste, and chili noodles and fry until the oil is red and bright;

5. Add the fish pieces, cooking wine and green onions and stir-fry until the color is white, add an appropriate amount of fresh soup, add salt, sugar and pepper after boiling;

6. Shake the pot while cooking the fish, when the fish is medium cooked, add soy sauce and balsamic vinegar, thicken with water starch, base the basin with chives, pour the fish into the basin, sprinkle pepper noodles, green onions, ginger and garlic, pour boiling oil on it, and then pour hot oil just right, the fish is fresh and tender.

800 grams of grass carp, 3 grams of ginger, 5 grams of garlic, pickled sea pepper, 20 grams of pickled ginger, 30 grams of Pixian bean paste, 10 grams of dried sea pepper, 50 grams of sea pepper noodles, 50 grams of Sichuan pepper, 30 grams of coriander.

1. Wash the grass carp, remove the head and tail, cut into pieces and marinate.

2. Put oil in the pot, heat it, put the dried chili pepper, Sichuan pepper, ginger, minced garlic, pickled ginger, pickled sea pepper, Pixian bean paste, and sea pepper noodles and stir-fry until the oil is red and bright.

3. Add cooking wine and coriander stalks to the fish pieces and fry until the color turns white.

4. Add the stock and season to taste. You can add some salt, sugar, and pepper appropriately.

5. When the fish is almost cooked, add soy sauce and balsamic vinegar, and thicken with water starch.

6. Base the plate with shredded coriander.

7. Pour the fish pieces into a plate, add sea pepper noodles and Sichuan pepper noodles, and pour them with hot oil.