Fish baked on fire, stewed in oil
Main ingredients: 500 g of small tender fish.
Ingredients: 15 g of small red pepper, 15 g of garlic cloves, 5 g of perilla leaves.
Seasonings: 150 grams of peanut butter, 25 grams of cooking wine, 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of soy sauce, 10 grams of vinegar, 10 grams of green onions, 10 grams of ginger. , 100 grams of different bone soup, 15 grams of sesame oil.
1. Use a knife to scoop out gills of tender fish, remove internal organs, rinse, dry with water, bake in a wok until both sides are golden brown, and remove fish. Chopped green onion. Small red peppers, ginger, garlic and perilla leaves are not crushed. Soy sauce, vinegar, monosodium glutamate, various bone broth, cooking wine, green onions and sesame oil are mixed into juice.
2. Put pan on high heat, add peanut butter, heat to 80% heat, lower heat and fry fish, quickly transfer to low heat and fry until crispy, add red pepper, ginger, garlic, purple Su Yewei, add refined salt and fry several times, then pour in mixed juice, let it soften a little, collect the dried juice, transfer to a plate and serve.
Stewed and baked fish
Hunan has a dense network of rivers crossing Hong Kong and Han, many ponds, well-connected ditches and rich water resources. Especially in vast rural areas, people leave early and return late to catch fish and shrimp. One of them is fish stew in oil, a traditional Hunan homemade dish served in elegant halls of hotels and restaurants.
Fried fish is a small fish baked in an iron pan. The finished product has a brownish-yellow color, soft texture and pungent taste. In particular, grilled fish prepared by Tang Tiansan, Changsha Hotel's special first-class chef, is very appetizing and has an endless aftertaste.