The phoenix fish comes from my hometown, Laifeng Town, Chongqing, and is the originator of Chongqing Jianghu cuisine. It is the most representative dish of Jianghu cuisine. The first place in the rivers and lakes, the place where there are rivers and lakes, there must be a phoenix fish! Today, I will work with you to unveil the mysterious veil of the wind fish! Witness the true phoenix fish that tops the list of Chongqing Jianghu dishes! It was first made with grass carp, but it was less suitable for different people because of the thick thorns of the squid. In the past 20 years, it gradually changed to the squid (also known as the bighead fish), and the cooking method of soft burning was used to make the fish spicy and tender; authentic Chongqing The phoenix fish in Daishan County must use the flower carp, which has been firmly rooted in the minds of the locals! Using other fish is not authentic; but family production, then another matter! Let's share the delicacies of my hometown with you now! The metering can be based on the restaurant cooking spoon (see the recipe picture), the speed is faster; the gram can be used as the standard, the recipe has been quantified; in the actual dosage, you can increase or decrease the dosage according to your own taste!
Wash the squid, cut the fish, cut into large pieces, use salt, ginger, onion, and rice wine for a while, then rinse the fish with water, and flush the water to the fish! Naturally, the salty taste of the fish is also washed out.
Mix the fish with salt and rice wine again.
Put 2 tablespoons of rapeseed oil in the pot, half a spoonful of lard, put in the dry pepper section, peppercorns, soaked ginger, soaked pepper, bean paste, knife-boiled pepper (chili into the pot, put a little peppercorns together with saute, put on the dish Use a knife to make a fine, that is, a knife-shaped pepper), garlic and other seasonings together with saute, add water, subject to the newly submerged fish, transfer into MSG, chicken, pepper, rice wine! Homemade allspice (do not use thirteen incense instead)
Put in sugar and vinegar! (Try it yourself, salty water, light salt, huh, huh, you think it's ok)
After the fish is placed in a pot and cooked on a low heat, the sweet potato starch is harvested (the sweet potato starch works best, which is one of the characteristics of the phoenix fish)
Put the chopped shallots into the bottom of the plate, pour the cooked fish, sprinkle with pepper noodles, heat the oil in a wok, add 1/3 stir-fry pepper section, stir fry a little peppercorns, pour on the fish, put Onion and sesame seeds! Authentic come to the phoenix fish and you're done!
Flower squid pictures
1, the phoenix must use the flower squid (also known as the big head fish), the sweet potato starch is used for harvesting, the knife face chili is essential (the pepper can also be sautéed, the machine is stirred), try not to use the commercially available chili noodles, no Knife-flavored chili noodles 2. Do not use too much water when burning fish. This dish is not boiled fish. It is packed in a large flat plate with a high circumference. After the fish is put into the pan, it is naturally spread out and easy to eat. Potted, in case you want to find treasure on the seabed, the fish is easy to stir up! 3, the container of fish is also one of the characteristics of the phoenix fish! 4, take the scoop spoon as the standard! You can also use your own weighing, I have said the main sauce, write a recipe for a few hours, and finally finished! 5, This is the authentic Fengyu fish in my hometown. It has been popular in Chongqing for decades, and still ranks first in Chongqing's Jianghu cuisine. Even if you have already stepped out of the country and talked about the Jianghu restaurant in Chongqing, you must do the phoenix fish and the lynx rabbit (the mountain rabbit has time to make it again), which is indispensable! Otherwise it is not an authentic river and lake restaurant! 6: The phoenix fish is the fish after the split, in two halves, with the knife directly with the fish bones into pieces, not a piece into pieces, the fish does not need to use powder; the fish is not the whole burning, do not need to fry! The correct way is to order the fish directly into the pot after the taste is good; the phoenix fish can live in Chongqing Jianghu cuisine first, not a hole in the wind, the practice of seasoning has its own unique! But if you want to say that reform and innovation, that is your business, there is only one way for Chongqing to come to Phoenixfish! 6: Some kitchen friends may not understand the phoenix fish, perhaps in the practice of checking the mother, and blindly write out the phoenix recipes, referring to the deer as a horse, misleading many kitchen friends; therefore, in order to let everyone appreciate the real come The phoenix fish is delicious, and this recipe has been specially prepared today! Dedicated to everyone!