Introduction:
Squirrel fish is a classic Sichuan dish known for its crispy exterior and tender inside, as well as its spicy taste. It is made of fish slices, coated in a thin layer of flour and fried until golden brown and crispy, and then served with a special chili sauce, which is spicy and refreshing. Below, let's explore the charm of squirrel fish and appreciate its flavor and uniqueness.
Text: 1. Origin and characteristics.
Squirrel fish originated in Sichuan and is one of the classic dishes in the Sichuan cuisine series. Its name comes from the movements of a squirrel, hence the name given to the fact that the fried fish slices resemble a squirrel's tail. Squirrel fish is characterized by its tender texture and delicate texture, with a crispy crust and spicy chili sauce, which makes people want to bite after bite.
Second, the production steps.
1.Prepare the ingredients: Use fresh grass carp or other fish, slaughter, descale, gutt, and scrape clean. Cut the fish into about 0Set aside in 5 cm thick sheets.
2.Marinate the fish fillet: Put the fish fillet in a bowl, add an appropriate amount of salt, cooking wine, ginger, egg white, mix well, marinate for about 10 minutes, and let the fish taste in.
3.Deep-fried fish fillet: Take a frying pan, add an appropriate amount of oil, coat the fish fillet in a thin layer of flour, put it in the pan and fry it until golden brown and crispy, remove and drain the oil for later use.
4.To make chili sauce: Put an appropriate amount of chili powder, Sichuan pepper powder, salt and other seasonings into a bowl, add hot oil and stir-fry well to make chili sauce.
5.Stir-fry fish fillets: Take a wok, add an appropriate amount of oil, add green onions, ginger and garlic to stir-fry until fragrant, add the pre-fried fish fillets, pour in the chili sauce, stir-fry quickly and evenly, so that the fish fillets can fully absorb the taste of chili sauce.
6.Plating and garnishing: Pour the stir-fried squirrel fish into the plate and sprinkle with chopped peanuts and coriander as a garnish to enhance the visual effect.
3. Flavor and characteristics.
1.Crispy and spicy: After frying, the squirrel fish is crispy on the outside and tender on the inside, with a delicious taste, and when you bite into it, it will first have a crispy skin, then a fresh and tender fish, plus a spicy chili sauce, which is rich in layers and has an endless aftertaste.
2.Spicy but not dry: The chili sauce is finely prepared and has a strong but not pungent flavor that can harmonize the umami of the fish, making the whole dish more balanced and not overly spicy.
3.Rich in nutrition: Fish is rich in high-quality protein, vitamins and minerals, which can meet the body's nutritional needs. Chili peppers are rich in vitamin C, carotene, etc., which are beneficial for boosting immunity and promoting metabolism.
4. Cultural significance and promotion.
As a classic dish in Sichuan cuisine, squirrel fish is not only a representative of Sichuan cuisine, but also an important part of the Chinese table. It not only satisfies people's pursuit of food, but also inherits the unique flavor and cooking skills of Sichuan cuisine, reflecting the rich diversity of Chinese food culture. At the same time, squirrel fish is also very popular in Sichuan restaurants, hot pot restaurants and other catering establishments at home and abroad, and has become a must-order choice for diners from all over the world to taste Sichuan cuisine.
Conclusion: As a delicious dish with crispy and spicy characteristics, squirrel fish is deeply loved by people for its rich taste and unique flavor. It not only satisfies people's enjoyment of food, but also shows the unique culinary skills and charm of Sichuan cuisine. Whether it's a family dinner or a restaurant dinner, squirrel fish offers diners a unique culinary experience. Let's appreciate the charm of this delicious dish, taste the crispy and spicy in it, and enjoy the fun of food together.