Boneless Grilled Fish Rice is made from fresh fish that has been carefully grilled to make the meat tender and juicy, melt-in-your-mouth. Paired with special sauces and vegetables, each bite is filled with rich layering.
First, the production process.
1) Prepare a serving of dragon fish, clean the fish first, use a small amount of salt, white wine, and rub well for one minute.
2) Soak the delicious fish in the marinated fish water for 8 minutes.
3) Put the marinated fish into the baking tray brushed with oil and bake the appearance dry and crispy yellow, brush with a little grilled fish red oil, sprinkle cumin noodles on both sides to put on the plate, put the cooked side dishes on the plate, use a little bean sprouts, onions as the base, and the side dishes are potatoes, baby cabbage, dried tofu shreds, thousand shreds, etc.
Second, the production of red oil.
1) Material preparation: 40 grams of spice cinnamon, 50 grams of grass fruit, 40 grams of star anise, 80 grams of cumin, 70 grams of Baikou, 60 grams of bay leaves, 40 grams of sand kernels, 40 grams of Kaempfera, 8 grams of cloves, 4 grams of licorice, 60 grams of Lao Kou, 60 grams of lemongrass, 100 grams of rock sugar, 500 grams of tempeh, 500 grams of mash, a bottle of Huadiao wine, 2 catties of green onions, 1 catty of celery, 1 catty of onion, 0 coriander5 catties, garlic 15 kilograms, 2 kilograms of ginger, 8 kilograms of dried chili peppers (made into glutinous chili peppers), 5 kilograms of bean paste, 50 kilograms of salad oil.
2) Production process: all the spices are beaten into medium coarse and set aside, add oil to the pot and burn until it smokes, turn off the fire and cool it, put in the small celery, onion, coriander, ginger, garlic, and small heat to change the knife and stir it continuously, until it becomes dry and fragrant, and then add the glutinous pepper after the oil temperature drops, boil for half an hour on low heat and add pepper (after soaking in water), and then continue to boil for half an hour, then add bean paste, tempeh, mash, rock sugar, Huadiao wine and boil for 10 minutes and then put in the spices, boil the water and dry. After turning off the fire and loading, let it stand for 12 hours, and then use the leakage control oil for later use, and the controlled bottom material is retained.
Note: Red oil commercial formula, the amount is too large at one time, and the amount can be reduced).
3. Spicy flavor seasoning lid.
1) Prepare 300 grams of spicy sauce base, 120 grams of red oil, 120 grams of salad oil, 240 grams of soup water, 80-100 grams of lard, 20 grams of spicy storm, 25-30 grams of chicken essence, 25-30 grams of monosodium glutamate, 2 grams of sugar, 5 grams of roasted fragrant, 5 grams of cumin powder, a flat bowl of dried chili peppers [Neihuang new generation and Mantianxing 2 to 1, eat not spicy as long as Neihuang new generation], 25 grams of green pepper, 2 grams of salt, 3 grams of thirteen spices, 40 grams of ginger, 50 grams of garlic.
2) First of all, add lard, red oil, salad oil, oil temperature can not be too high, add a flat bowl of chili pepper (to remove seeds), then add peppercorns and stir-fry until fragrant, put ginger and garlic, and then put the spicy sauce base without frying, add 240 grams of water directly, add chicken essence, monosodium glutamate, sugar and salt, put in your favorite side dishes (side dishes are blanched and put on the plate), and finally add spicy storm, roasted incense, cumin noodles, thirteen spices, and pour it on the fish.
Fourth, spicy flavor seasoning lid.
The spicy flavor is the same as the spicy flavor, but add an additional 25-35 grams of rattan pepper oil to highlight the numb flavor.
5. Garlic flavor to adjust the lid.
200 grams of chicken fat, 50 grams of lard, 300 grams of garlic sauce, 100 grams of broth, 20 grams of chicken essence and monosodium glutamate, 2 grams of sugar, 1 gram of pepper, 25 grams of chicken juice, appropriate amount of ginger and shallots, and the side dishes are matched by yourself.
6. Pickled pepper flavor lid.
80 grams of lard, 120 grams of red oil, 120 grams of salad oil, 350 grams of pickled pepper sauce, 200 grams of broth, 20 grams of chicken essence monosodium glutamate, 2 grams of sugar, 1 gram of pepper, appropriate amount of ginger, onion and garlic, and the ginger oil is appropriately increased or decreased according to local tastes.
7. Tempeh flavor seasoning lid.
200 grams of red oil, 250 grams of sauce, 20 grams of chicken essence and monosodium glutamate, 2 grams of sugar, 1 gram of white pepper, 100 grams of broth, appropriate amount of ginger, onion and garlic.