Pan fried rice cake fish
2024-09-14 03:00:25 896
The name of this dish is probably unknown to many people. It is a Hubei specialty dish, and even in Hubei, this method is only used near Jingsha. Other counties and cities generally do not like to make it this way. In recent years, similar dishes have appeared in Hunan cuisine, but Hunan people do not use grass carp to make it. Instead, they use diaozi fish to make it, which is called "Yanggan Dadiao". In fact, the production method is the same, which is to marinate it with many seasonings, then sun dry it for half a day, and then boil it. Hubei people call this dish "Ciba Fish", but its content has nothing to do with Ciba, mainly because its shape is square and similar to Ciba, and it is also made with the addition of sun drying it. Its taste is as flexible as rice cake and has a chewy texture, so it is named rice cake fish< br>
Details of ingredients
Technique
Steps to make Pan fried rice cake fish
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1. Remove the head of the grass carp, cut it into square pieces, add salt, chicken essence, pepper, cooking wine, dark soy sauce, vinegar, ginger, garlic, dried chili peppers, Sichuan peppercorns, marinate for 4-6 hours, then filter out the water and let it dry in the sun for half a day. After drying, divide the fish into seven or eight pieces and wrap them in a fresh-keeping bag. Put them in the refrigerator for freezing. When cooking, take out one bag and thaw it, which is simple and convenient.![]()
2. Cut the green and red peppers into thin strips, fry the dried chili peppers, shred the ginger, and chop the scallions into small pieces.![]()
3. Pour an appropriate amount of oil into the frying pan, heat it to 80% heat, then pour in the washed fish chunks and fry over medium heat.![]()
4. After frying one side, fry the other side until both sides are golden brown. Because this dish pursues a tough taste, the frying time should be slightly longer, until the fish skin is slightly dry and charred, and the meat is slightly older.![]()
5. Add shredded ginger, dried chili peppers, shredded green and red peppers, add a spoonful of Douban sauce, a spoonful of chopped chili sauce, a large pot of vinegar, a small spoonful of sugar, a small amount of water, and simmer over low heat until fully flavored.![]()
6. When the water is almost dry, add a small amount of chicken essence, then reduce the juice over high heat, and it can be cooked and served on a plate. Finally, sprinkle with chopped green onions.
